Description
Hospitality vocational teachers instruct students in their specialised field of study, hospitality, which is predominantly practical in nature. They provide theoretical instruction in service of the practical skills and techniques the students must subsequently master for a hospitality-related profession, such as hotel receptionist or housekeeper. Hospitality vocational teachers monitor the students’ progress, assist individually when necessary, and evaluate their knowledge and performance on the subject of hospitality through assignments, tests and examinations.
Other titles
The following job titles also refer to hospitality vocational teacher:
instructor in hospitality and catering
vocational instructor in hospitality and catering
trainer in hospitality and catering
vocational catering and hospitality teacher
hospitality and catering teacher
hospitality and catering educator
vocational hospitality and catering teacher
hospitality instructor
vocational trainer in hospitality and catering
educator in hospitality and catering
hospitality and catering instructor
vocational teacher of catering and hospitality
Minimum qualifications
Associate’s degree is generally required to work as hospitality vocational teacher. However, this requirement may differ in some countries.
ISCO skill level
ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:
- the nature of the work performed in an occupation in relation to the characteristic tasks and duties
- the level of formal education required for competent performance of the tasks and duties involved and
- the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.
Hospitality vocational teacher is a Skill level 4 occupation.
Hospitality vocational teacher career path
Similar occupations
These occupations, although different, require a lot of knowledge and skills similar to hospitality vocational teacher.
business administration vocational teacher
hairdressing vocational teacher
travel and tourism vocational teacher
beauty vocational teacher
business and marketing vocational teacher
Long term prospects
These occupations require some skills and knowledge of hospitality vocational teacher. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of hospitality vocational teacher with a significant experience and/or extensive training.
Essential knowledge and skills
Essential knowledge
This knowledge should be acquired through learning to fulfill the role of hospitality vocational teacher.
Customer service: Processes and principles related to the customer, client, service user and to personal services; these may include procedures to evaluate customer’s or service user’s satisfaction.
Assessment processes: Various evaluation techniques, theories, and tools applicable in the assessment of students, participants in a programme, and employees. Different assessment strategies such as initial, formative, summative and self- assessment are used for varying purposes.
Teamwork principles: The cooperation between people characterised by a unified commitment to achieving a given goal, participating equally, maintaining open communication, facilitating effective usage of ideas etc.
Curriculum objectives: The goals identified in curricula and defined learning outcomes.
Essential skills and competences
These skills are necessary for the role of hospitality vocational teacher.
Guarantee students’ safety: Ensure all students falling under an instructor or other person’s supervision are safe and accounted for. Follow safety precautions in the learning situation.
Assign homework: Provide additional exercises and assignments that the students will prepare at home, explain them in a clear way, and determine the deadline and evaluation method.
Prepare lesson content: Prepare content to be taught in class in accordance with curriculum objectives by drafting exercises, researching up-to-date examples etc.
Facilitate teamwork between students: Encourage students to cooperate with others in their learning by working in teams, for example through group activities.
Monitor developments in field of expertise: Keep up with new research, regulations, and other significant changes, labour market related or otherwise, occurring within the field of specialisation.
Observe student’s progress: Follow up on students’ learning progress and assess their achievements and needs.
Manage student relationships: Manage the relations between students and between student and teacher. Act as a just authority and create an environment of trust and stability.
Adapt teaching to student’s capabilities: Identify the learning struggles and successes of students. Select teaching and learning strategies that support students’ individual learning needs and goals.
Apply teaching strategies: Employ various approaches, learning styles, and channels to instruct students, such as communicating content in terms they can understand, organising talking points for clarity, and repeating arguments when necessary. Use a wide range of teaching devices and methodologies appropriate to the class content, the learners’ level, goals, and priorities.
Maintain students’ discipline: Make sure students follow the rules and code of behaviour established in the school and take the appropriate measures in case of violation or misbehaviour.
Assess students: Evaluate the students’ (academic) progress, achievements, course knowledge and skills through assignments, tests, and examinations. Diagnose their needs and track their progress, strengths, and weaknesses. Formulate a summative statement of the goals the student achieved.
Assist students with equipment: Provide assistance to students when working with (technical) equipment used in practice-based lessons and solve operational problems when necessary.
Teach customer service techniques: Teach techniques designed to maintain customer service standards at a satisfactory level.
Adapt instruction to labour market: Identify developments in the labour market and recognise their relevance to the training of students.
Give constructive feedback: Provide founded feedback through both criticism and praise in a respectful, clear, and consistent manner. Highlight achievements as well as mistakes and set up methods of formative assessment to evaluate work.
Teach hospitality principles: Instruct students in the theory and practice of serving customers, with the aim of assisting them in pursuing a future career in this field, more specifically in an accommodation or in a food and beverage service setting.
Assist students in their learning: Support and coach students in their work, give learners practical support and encouragement.
Apply intercultural teaching strategies: Ensure that the content, methods, materials and the general learning experience is inclusive for all students and takes into account the expectations and experiences of learners from diverse cultural backgrounds. Explore individual and social stereotypes and develop cross-cultural teaching strategies.
Work in vocational school: Work in a vocational school that instructs students in practical courses.
Develop course outline: Research and establish an outline of the course to be taught and calculate a time frame for the instructional plan in accordance with school regulations and curriculum objectives.
Optional knowledge and skills
Optional knowledge
This knowledge is sometimes, but not always, required for the role of hospitality vocational teacher. However, mastering this knowledge allows you to have more opportunities for career development.
Alcoholic beverage products: The origin and composition of alcoholic beverages and cocktails, the way to match them with food and the way they have to be poured.
Disability types: The nature and types of disabilities affecting the human beings such as physical, cognitive, mental, sensory, emotional or developmental and the specific needs and access requirements of disabled people.
Learning difficulties: The learning disorders some students face in an academic context, especially Specific Learning Difficulties such as dyslexia, dyscalculia, and concentration deficit disorders.
Food service operations: The various aspects, such as procedures and techniques, of serving food to customers.
Hotel operations: The field of hotel operations, especially those involving front office, housekeeping and basic accounting procedures.
Drinks service operations: The various aspects, such as procedures and techniques, of serving drinks to customers.
Optional skills and competences
These skills and competences are sometimes, but not always, required for the role of hospitality vocational teacher. However, mastering these skills and competences allows you to have more opportunities for career development.
Inspect table settings: Control table settings in order to ensure a correct table setup, including cutlery and glassware.
Ensure tableware is ready for use: Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
Serve food in table service: Provide food at the table whilst maintaining high level of customer service and food safety standards.
Manage resources for educational purposes: Identify the necessary resources needed for learning purposes, such as materials in class or arranged transportation for a field trip. Apply for the corresponding budget and follow up on the orders.
Supervise food quality: Oversee the quality and safety of food served to visitors and customers according to food standards.
Work with virtual learning environments: Incorporate the use of online learning environments and platforms into the process of instruction.
Serve beverages: Provide a variety of alcoholic and non-alcoholic beverages such as soft drinks, mineral waters, wine and bottled beer over a counter or using a tray.
Manage restaurant service: Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
Perform classroom management: Maintain discipline and engage students during instruction.
Provide lesson materials: Ensure that the necessary materials for teaching a class, such as visual aids, are prepared, up-to-date, and present in the instruction space.
ISCO group and title
2320 – Vocational education teachers
References