20 tasks, each one witnessed by the sources that watched the job — and behind every one, a prompt you can use tonight.
You usually split time between teaching classes, supervising lab (kitchen) work, and prep. Mornings often start with checking email in Microsoft Outlook, updating Blackboard Learn with assignments, and setting up the kitchen stations and equipment for lab.
Afternoons include teaching demos or labs, helping students one-on-one during service, grading work in Microsoft Word or Excel, and attending a department meeting or advising a student club in the evening.
Expect to use Blackboard Learn for posting syllabi, assignments, and grades; Microsoft Outlook for scheduling and communication; and Google Docs or Microsoft Word to write lesson plans and exams. Microsoft PowerPoint is common for in-class presentations and Microsoft Excel for gradebooks and inventory.
You’ll also work hands-on with kitchen equipment daily and be responsible for basic maintenance and repairs or coordinating with facilities.
The U.S. Bureau of Labor Statistics (BLS) reports 13,090 culinary instructors employed with a median annual wage of $100,310. The lowest tenth earn about $60,200 and the top tenth about $177,850 (BLS, 2025).
Salaries vary by type of school (community college vs private culinary institute), location, and experience, and some instructors supplement income with consulting or writing.
At many post‑secondary schools you’re expected to conduct research or publish findings in journals, books, or electronic media. That can mean recipe development, food science experiments, or writing articles about culinary techniques.
You might also write grant proposals to fund research projects or create new lab equipment, and compile bibliographies for student reading lists.
A chef focuses on running a kitchen service and often works long nights prepping and cooking. A culinary instructor teaches courses, prepares lesson plans, grades exams, supervises student labs, and advises student organizations—so more planning, paperwork, and scheduled classes.
Instructors also maintain lab equipment, teach food‑science concepts (laws of matter and energy), and may do research or consulting, tasks chefs usually don’t do.
AI can draft lesson plans, generate exam questions, or suggest demo scripts, but always check outputs against trusted culinary science sources and your school’s academic integrity rules. Save final versions in Google Docs or Word and post vetted materials on Blackboard Learn.
For grading, avoid fully automated judgment on practical skills. Use AI to create rubrics or summarize written answers, then personally review student performance and lab work to ensure fairness.
Strong teaching and communication skills are key: you must run demonstrations, initiate and moderate classroom discussions, and assist students individually. Practical kitchen skills and the ability to maintain and repair lab equipment matter too.
You also need basic admin skills—using Microsoft Excel for grades and inventories, Outlook for scheduling, and Blackboard Learn for course management—plus willingness to advise student groups and stay current in the field.