Culinary Enrichment Instructor Opportunities

Engagement Type: Independent Contractor Instructional Assignments
Instruction Format: In-person at participating schools and community-based locations
Student Population: K–12; grade levels vary by program
Program Area: Cooking, Culinary Arts & Practical Food Skills

ABOUT THE ASSIGNMENTS

Concorde Education works with schools and community organizations to bring hands-on enrichment experiences directly to students.

We are currently identifying culinary professionals, educators, and experienced cooking enthusiasts who may be interested in leading future Cooking and Culinary Arts programs as independent contractors.

These programs give students an opportunity to learn practical kitchen skills while exploring food, nutrition, creativity, and different culinary traditions. Instructors guide students through age-appropriate activities designed to make cooking approachable, educational, and fun.

Assignment availability, schedules, student age groups, facilities, and program content vary by school.

TYPICAL PROGRAM FORMAT

Most opportunities involve approximately one instructional session per week, with sessions generally lasting about one hour. Individual programs commonly run for approximately 8–10 weeks.

Assignments are offered throughout the school year as programs become available through Concorde Education's school and community partnerships.

WHAT STUDENTS MAY LEARN

Depending on the specific assignment, instructors may introduce students to topics including:

Cooking and baking fundamentals

Kitchen organization, sanitation, and safety

Reading and following recipes

Measuring and preparing ingredients

Safe use of kitchen tools

Mixing, baking, stovetop, and no-cook preparation

Nutrition and healthy food choices

Foods and culinary traditions from around the world

Meal preparation and planning

Food waste awareness

Collaboration and shared kitchen responsibilities

INSTRUCTOR ROLE

Selected instructors may be responsible for leading interactive culinary activities using provided or approved program materials; supervising students during hands-on food preparation; maintaining an organized and supportive instructional environment; and adjusting activities based on student age, experience, facilities, and available equipment.

Instructors are also expected to follow applicable school procedures, allergy guidelines, and food-safety requirements; communicate professionally with program contacts; maintain attendance records; and complete required assignment documentation.

QUALIFICATIONS

Candidates should have:

At least 60 completed college credits or an Associate degree completed or currently in progress

Relevant cooking, baking, culinary, food-service, or food-preparation experience

Previous experience working with children or teenagers in an educational, recreational, camp, coaching, tutoring, or enrichment environment

Strong communication and group-management skills

The ability to supervise hands-on activities safely and effectively

A dependable, organized, and professional approach to instructional assignments

ADDITIONAL EXPERIENCE WE VALUE

Professional culinary or restaurant experience, formal culinary training, youth teaching experience, and food-safety credentials such as ServSafe are especially relevant.

Most importantly, successful instructors should enjoy helping young people build confidence and practical skills through hands-on learning.

This posting is intended to identify qualified professionals who may be considered for independent contractor instructional assignments as opportunities become available.