107 lines
4.0 KiB
Markdown
107 lines
4.0 KiB
Markdown
# Competences — food service vocational teacher
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Source: ESCO v1.2.1 occupation-skill relations (http://data.europa.eu/esco/occupation/37c44fdd-eff0-4e16-b459-b3a81fe663ec).
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## Essential
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- **adapt teaching to student's capabilities** (skill/competence)
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- **adapt training to labour market** (skill/competence)
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- **apply intercultural teaching strategies** (skill/competence)
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- **apply teaching strategies** (skill/competence)
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- **assess students** (skill/competence)
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- **assessment processes** (knowledge)
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- **assign homework** (skill/competence)
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- **assist students in their learning** (skill/competence)
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- **assist students with equipment** (skill/competence)
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- **curriculum objectives** (knowledge)
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- **develop course outline** (skill/competence)
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- **european food safety policy** (knowledge)
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- **facilitate teamwork between students** (skill/competence)
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- **food allergies** (knowledge)
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- **food hygiene rules** (knowledge)
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- **food preservation** (knowledge)
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- **functional properties of foods** (knowledge)
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- **give constructive feedback** (skill/competence)
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- **guarantee students' safety** (skill/competence)
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- **instructional strategies** (knowledge)
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- **maintain students' discipline** (skill/competence)
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- **manage student relationships** (skill/competence)
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- **monitor developments in field of expertise** (skill/competence)
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- **prepare lesson content** (skill/competence)
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- **teamwork principles** (knowledge)
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- **work in vocational school** (skill/competence)
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## Optional
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- advise on food preservation (skill/competence)
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- care for food aesthetic (skill/competence)
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- compile cooking recipes (skill/competence)
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- create decorative food displays (skill/competence)
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- cultural customs on food preparation (knowledge)
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- customer service (knowledge)
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- direct the preparation of food (skill/competence)
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- execute chilling processes to food products (skill/competence)
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- identify nutritional properties of food (skill/competence)
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- learning difficulties (knowledge)
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- make artistic food creations (skill/competence)
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- manage resources for educational purposes (skill/competence)
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- match food with wine (skill/competence)
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- perform classroom management (skill/competence)
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- plan menus (skill/competence)
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- provide lesson materials (skill/competence)
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- research new cooking methods (skill/competence)
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- research new food ingredients (skill/competence)
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- supervise food quality (skill/competence)
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- use cooking techniques (skill/competence)
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- use food preparation techniques (skill/competence)
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- use instruments for food measurement (skill/competence)
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- work with virtual learning environments (skill/competence)
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<!-- market-evidence -->
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## Market evidence (job-ad analysis, 10 ads, as of 2026-07-12)
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Share of analyzed job ads mentioning the item (threshold ≥ 20 %). Source: JSearch/Adzuna APIs.
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### Hard skills
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- classroom management — **30 %**
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- instructional design — **30 %**
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- inventory management — **30 %**
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- lesson planning — **30 %**
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- student assessment — **30 %**
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- student behavior management — **20 %**
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- work experience program planning — **20 %**
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- instructional program planning — **20 %**
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- curriculum development — **20 %**
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- curriculum modification — **20 %**
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- food preparation — **20 %**
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- assessment and evaluation — **20 %**
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- behavior management — **20 %**
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- classroom supervision — **20 %**
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### Methods
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- cross-curricular activities — **20 %**
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- differentiated instruction — **20 %**
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- industry certification preparation — **20 %**
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- SkillsUSA — **20 %**
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- NRAEF certification — **20 %**
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- ProStart program — **20 %**
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### Responsibilities
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- parent communication — **30 %**
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- providing student feedback — **20 %**
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- record keeping — **20 %**
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- record maintenance — **20 %**
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- safety assurance — **20 %**
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- teaching assigned classes — **20 %**
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- student assessment — **20 %**
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- instructional delivery — **20 %**
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- implementing curriculum — **20 %**
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- adapting curriculum — **20 %**
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- classroom management — **20 %**
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<!-- market-evidence -->
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