Bakery School Teacher

Key tasks

Planning and preparing of the courses

• Plans and prepares the courses based on the validated curriculum,
• Defines the approach and the methodology, taking into account the curriculum and the capabilities of the students,
• Provides monthly time table of the courses,
• Ensures that all material is available to successfully train the students.

Teaching

• Provides safety training to students on the various bakery and patisserie equipment,
• Provides theory lessons around all ingredients, process and recipes,
• Conducts all practical modules,
• Tests the students knowledge on an ongoing basis, provides feedback and steers the courses accordingly in order to achieve the required knowledge,
• Maintains the content of the courses by updating, broadening or deepening in line with market trends. Ensures updating all topics in the training handbook,
• Ensures a stimulating life and learn environment,
• Uses the available school infrastructure and digital tools ,
• Differentiates, taking into account the diversity and level of the students and adapts the approach accordingly to successfully achieve the curriculum goals,
• Guarantees good manufacturing process and ensures cleanliness of lab and equipment,
• Ensures that safety and cleanliness government procedures are respected.

Supporting, coaching & guiding students

• Supports the students in their development and learning process, their psychosocial functioning and in their educational career,
• Strives for each student for maximal developmental and learning opportunities,
• Learns student to reflect about own learning process to steer and evaluate themselves,
• Strives for equal chances and inclusion,
• Promotes the engagement and the motivation of the students,
• Escalates to the director in case of issues and connects with parents to ensure close follow-up,
• Ensures retention of selected students and suggest remedial actions to the director.

Evaluating students

• Observes and evaluates the students during the courses and supports in case needed,
• Conducts module tests and semester practical exams and assesses the progress,
• Discusses with the director (and other teachers) about the overall obtained results,
• Provides constructive feedback to the students,
• Keeps a record of attendance and assessment of the students,
• Reports and communicates the results to the students and the parents.

Professionalizing

• Stays informed about the most recent pedagogical didactic evolutions and innovations,
• Exchanges knowledge and experience with colleagues ,
• Follows regular training for personal development (soft skills) and stays on top of the latest technical knowledge and practical skills,
• Is open to feedback based on own evaluation discussions.

Collaborating

• Connects well with all stakeholders (Bakery School; Puratos local teams, trade organizations) and represents the Bakery School with students during events (f.ex. open school days, job fairs, Taste Tomorrow,) ,
• Assists Director in the counseling sessions and in the interview process for the new batch selection of students,
• Shares knowledge with teachers from other Bakery School countries using the Bakery Schools community.

Qualifications:

• Academic Degree in Food Science
• Had a Training in Food Science, Food Technology or similar - Understand functionality of ingredients / additives and interaction between carrier-filling etc.
• Experience (years & type of experience): 5 years of hands-on experience in industrial bakery, patisserie, or chocolate production.
• In depth finished goods, recipe process and ingredient knowledge in the Bakery, Pastry or Chocolate field with strong practical hands-on knowledge.
• Teaching experience in bakery and pastry is preferable.
• Able to read, speak and write in English.
• Computer literacy: MS Office suite (PowerPoint, Excel, Word)
• Able to use objective assessment and evaluation principles.
• Good communication skills, coaching attitude
• Team player, trustworthy, service orientated, open minded, continuous improvement mindset.