The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A job... or ideas...

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tmarz's picture
tmarz

A job... or ideas...

If any of you who follow this site more diligently remember, i had a little dilema with deciding what to do with my life. I was considering going into education, but that didn't work out. So I changed and decided to go the culinary route. Its working out well for me so far. Currently I am working in a little Inn near the north rim of the Grand Canyon in their bakery. We make about 40 dozen cookies a day, 12 loaves of bread, 12 dozen rolls, 10 dozen hamb. buns not to mention turnovers, pies and sweet rolls. It is a great experience for me, though tiring (I usually work from about 6:30am to about 5pm with a 2 hour break in the middle).

So my question, I will be graduating this fall. I thought it would be really neat to teach baking/pastry/confectionary and basic chef skills (as that is the experience I have). Teaching is still a passion. Do y'all have any ideas? or other opportunities out there? Even Ideas I haven't thought of.

I have thought about magnet schools (or like college/high school vocational programs).

Any advice would be great!

Thanks!

Tyler

 

llwhitley's picture
llwhitley

If you are thinking about trying to get into teaching in a magnet school, check to see what the requirements are in your state. Many, probably most, states require a high school culinary arts teacher, including at a magnet school, to have the same college-level education coursework that any other secondary school teacher is required to have. In addition, a person would also have to have formal education in an accredited school in the culinary arts area. Rarely do states consider experience in a field satisfactory when certifying secondary school teachers. The same would be true for teaching in a vocational program in a high school that is not a magnet school. Charter schools have more flexibility for certain things so you might want to explore that option, too, if your state has charter secondary schools. As far as teaching in a technical school, those requirements are much more varied from state to state. State-sponsored technical schools are more likely to have similar requirements for teachers to the state requirements for high schools, especially in the subject matter area. There are also for-profit schools that offer classes in culinary arts. Many of those do not have the same requirements for instructors that state-sponsored technical schools have. Those that do not also tend not to pay their instructors on the same level that state-sponsored technical schools do.

My point in this is to let you know that you should check to find out what the educational requirements are for what you are considering and take that into account when deciding what you will pursue.

Linda

thomaschacon's picture
thomaschacon (not verified)

Johnson and Wales has four campuses:

  • Providence, Rhode Island
  • North Miami, Florida (If you've never been here, it's not a place you just move to. You couldn't pay me to live in Miami). :)
  • Denver, Colorado
  • Charlotte, North Carolina

I've thought about teaching at the Denver location, but they want instructors with a lot of industry experience (and ones who won't throw pots and pans at the students, which I'm liable to do). :D

Here's their jobs page: https://work.jwu.edu/applicants/jsp/shared/frameset/Frameset.jsp?time=1338380411448

Also consider other cooking schools like the CIA.