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Position: Culinary Studio Teacher.
Department: Life Skills / Vocational Education.
Reports to: Head of Department / Senior School Leadership.
Location: GFH Alia National School, Bahrain.
Employment Type: Full-Time.

Role Purpose:

The Culinary Studio Teacher is responsible for planning and delivering practical, engaging, and inclusive culinary education for students across different age groups and ability levels.

The role combines food preparation, nutrition, hygiene, independent living skills, creativity, teamwork, and pre-vocational learning. The Culinary Studio Teacher will ensure that all lessons are safe, structured, purposeful, and adapted to meet the needs of both mainstream students and students with additional learning needs.

Key Responsibilities:

Teaching and Learning:

Plan and deliver age-appropriate culinary lessons for students.
Teach practical skills including food preparation, cooking, baking, measuring, weighing, kitchen organisation, cleaning, and safe equipment use.
Introduce students to basic nutrition, healthy eating, food groups, menu planning, and food choices.
Develop practical life skills that promote independence and confidence.
Adapt lessons to accommodate different learning abilities and additional needs.
Use visual supports, task analysis, modelling, prompts, and differentiated instruction where required.
Encourage teamwork, communication, problem-solving, creativity, and responsibility.
Integrate literacy, numeracy, science, and life skills into culinary activities where appropriate.

Inclusive Education:

Work closely with SENCOs, special educators, therapists, shadow teachers, and classroom staff.
Modify recipes, instructions, equipment, and activities to support individual student needs.
Support students with autism, ADHD, communication difficulties, developmental delays, intellectual disabilities, and other additional needs.
Ensure students participate as independently as possible.
Follow Individual Education Plans and student support plans where relevant.
Provide clear routines, visual schedules, and structured learning tasks.
Monitor sensory, behavioural, communication, and physical support requirements during practical sessions.

Life Skills and Pre-Vocational Development:

Teach students practical skills that support independence at home and in the community.
Develop pre-vocational skills including punctuality, hygiene, following instructions, teamwork, organisation, task completion, and workplace behaviour.
Introduce students to basic hospitality and food-service routines.
Support students in preparing simple meals independently.
Develop opportunities for older students to practise café, catering, food preparation, and customer-service skills.
Participate in school-based vocational programmes and work-experience initiatives.
Support students working toward recognised life-skills or culinary certifications where applicable.

Curriculum and Programme Development:

Develop a structured Culinary Studio curriculum across appropriate grade levels.
Create progression pathways from basic kitchen skills to more advanced culinary and vocational tasks.
Prepare lesson plans, recipes, worksheets, visual resources, and assessment materials.
Develop themed projects linked to school events, cultures, nutrition, and community activities.
Review and improve the culinary programme based on student needs and outcomes.
Support the development of ASDAN or similar vocational and life-skills programmes where implemented by the school.

Assessment and Student Progress:

Assess students through practical observation, task completion, skills checklists, portfolios, and project work.
Track individual student progress and independence.
Provide constructive feedback to students.
Maintain accurate records of participation, skills achieved, and areas requiring further development.
Contribute to student reports and progress reviews where required.
Provide evidence of learning for accreditation, inspections, and school quality assurance.

Health, Safety and Food Hygiene:

Maintain high standards of food hygiene and kitchen safety at all times.
Ensure students receive clear instruction on safe use of knives, ovens, electrical appliances, heat, and other kitchen equipment.
Conduct appropriate risk assessments for practical activities.
Ensure food is stored, prepared, handled, and disposed of safely.
Monitor allergies, dietary restrictions, and medical requirements before activities.
Ensure workstations, equipment, and utensils are cleaned and sanitised after use.
Maintain appropriate supervision ratios during practical lessons.
Report damaged or unsafe equipment immediately.
Follow school health, safety, safeguarding, and emergency procedures.

Culinary Studio Management:

Maintain a clean, safe, organised, and welcoming Culinary Studio.
Monitor kitchen equipment, utensils, ingredients, and consumable supplies.
Prepare ingredient and equipment lists in advance of lessons.
Submit purchasing requests and maintain appropriate stock levels.
Ensure ingredients are stored correctly and checked regularly for expiry.
Maintain an inventory of culinary equipment.
Minimise unnecessary food waste and encourage responsible use of resources.
Ensure equipment is used only by appropriately supervised students.

School Events and Community Activities:

Support school events, celebrations, exhibitions, and student showcases.
Coordinate appropriate student-led catering or food preparation activities.
Work with other departments on interdisciplinary projects.
Support school cafés, community initiatives, fundraising events, or hospitality activities where appropriate.
Promote student achievement through culinary displays, competitions, and practical demonstrations.

Safeguarding and Student Wellbeing:

Maintain appropriate supervision and professional boundaries.
Follow all safeguarding and child-protection requirements.
Promote respectful, positive, and safe behaviour within the Culinary Studio.
Recognise and respond appropriately to student distress, sensory overload, behavioural concerns, or safety risks.
Report safeguarding or wellbeing concerns in accordance with school procedures.

Professional Responsibilities:

Attend staff meetings, training, professional development, and school events as required.
Work collaboratively with teaching and support teams.
Maintain confidentiality regarding students and families.
Communicate professionally with parents where required.
Participate in school improvement, accreditation, and quality-assurance activities.
Maintain professional knowledge of food education, vocational learning, health and safety, and inclusive teaching.
Perform other reasonable duties assigned by school leadership.

Qualifications:

Essential:

Relevant qualification in Culinary Arts, Food Preparation, Hospitality, Home Economics, Education, or a related field.
Practical experience in cooking, food preparation, or hospitality.
Strong knowledge of food hygiene and kitchen safety.
Good communication and classroom-management skills.
Ability to work effectively with children and young people.
Willingness to support students with additional learning needs.

Preferred:

Teaching qualification or recognised instructor qualification.
Food Safety or Food Hygiene certification.
Experience teaching cooking, life skills, hospitality, or vocational education.
Experience working in an inclusive school or special education setting.
Experience working with students with autism or developmental disabilities.
Experience with ASDAN, vocational qualifications, or school-based enterprise programmes.

Key Skills and Competencies:

The successful candidate should demonstrate:

Strong practical culinary skills.
Patience and ability to teach skills step by step.
Strong awareness of health and safety.
Good organisation and planning.
Ability to differentiate practical activities.
Strong classroom and behaviour management.
Creativity and enthusiasm for practical learning.
Ability to promote independence rather than over-support students.
Good teamwork and communication.
Understanding of inclusive education.
Ability to manage kitchen resources and budgets responsibly.

Key Performance Indicators:

Performance may be assessed against:

Quality and safety of culinary lessons.
Student engagement and participation.
Student progress in practical and independent living skills.
Appropriate differentiation for students with additional needs.
Quality of curriculum planning and assessment.
Kitchen hygiene and safety compliance.
Effective management of equipment, ingredients, and resources.
Development of vocational and pre-employment skills.
Contribution to school events and student programmes.
Professional collaboration with teaching and support teams.

GFH Alia National School Commitment:

GFH Alia National School is committed to developing academic, social, practical, and independent living skills for all students.

The Culinary Studio provides students with meaningful opportunities to learn through practical experience, develop independence, build confidence, and acquire skills that can support future education, employment, and everyday life.

Every child is known. Every child belongs.

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