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