Head of Mathematics

Aldar Academies; Abu Dhabi; Presencial; AED 180.000 - 300.000; Jornada completa

Descripción de la vacante

Aldar Academies in Abu Dhabi, United Arab Emirates, seeks a dedicated Food and Nutrition teacher to deliver high‑quality practical and theoretical lessons for KS3 and KS4/5 in the English National Curriculum.

The ideal candidate will have a Bachelor's degree in a related subject with a PGCE or equivalent, at least 2 years of teaching experience in an international setting, and experience supporting EAL learners. The role emphasizes professionalism, workload management, and child welfare.

Formación

• Bachelor's Degree in a related subject with PGCE or equivalent teaching qualification.
• Minimum of 2 years teaching English National Curriculum.
• Experience working with students for whom English is not their first language (EAL).
• Mandatory experience working in an international school.

Responsabilidades

• Demonstrate strong subject knowledge in Food and Nutrition delivering high‑quality practical and theoretical teaching at KS3 and developing KS4/5.
• Plan and deliver schemes of work aligned with the National Curriculum for England and exam specifications.
• Prepare students for GCSE/IGCSE Food and Nutrition qualifications where offered.
• Use assessment to monitor progress and support students to achieve their potential.

Conocimientos

2+ years teaching experience

EAL experience

Stakeholder management

Passion for teaching

Calm and professional

Educación

Bachelor's Degree in related subject

PGCE or equivalent

Descripción del empleo

REQUIREMENTS

Minimum Qualifications: A Bachelor s Degree in a related subject with PGCE or equivalent teaching qualification.

Minimum Experience: Minimum of 2 years teaching English National Curriculum.

Previous experience working with students whom English is not their first language.

JOB SPECIFIC KNOWLEDGE & SKILLS

Mandatory experience working in an international school.

Experience working with students whom English is not their first language (EAL) students.

To be approachable, professional, calm and knowledgeable.

To be able to deal professionally with a range of stakeholders.

Passion for teaching and commitment to educating and nurturing children.

A high level of professionalism and consideration of the well‑being of children.

Recent and consistent involvement in extra‑curricular activities.

A positive and solution‑focused attitude to working life.

Warmth, empathy, credibility, self‑belief, integrity, drive and child centered.

To be able to prioritize workload and multitask.

Strong interpersonal skills to communicate with parents in a diverse multi‑cultural environment.

RESPONSIBILITIES

TEACHING AND LEARNING

Demonstrate strong subject knowledge in Food and Nutrition delivering high‑quality practical and theoretical teaching at Key Stage 3 and as provision develops Key Stage 4 & 5. Teach Food and Nutrition within the wider Technology curriculum developing practical cookery skills alongside knowledge of nutrition, food science, food provenance and consumer choices. Deliver engaging and well‑structured lessons that develop technical accuracy, creativity, scientific enquiry and confidence in preparing nutritious dishes. Plan and deliver schemes of work aligned with the National Curriculum for England at KS3 and the school s chosen examination specifications as provision develops. Prepare students for appropriate GCSE IGCSE Food and Nutrition qualifications where offered, contributing to future pathways in food‑related study and careers. Teach the functions and sources of nutrients, dietary needs and the principles of balanced diets, enabling students to justify food choices and adapt recipes. Demonstrate food preparation and cooking techniques clearly, modelling safe equipment use, accurate measurement, appropriate cooking methods and effective organisation. Develop understanding of the scientific principles underlying food preparation using food experiments, observation and sensory evaluation to explain outcomes. Teach students to plan and sequence practical tasks, manage time, present dishes and evaluate outcomes against nutritional and practical criteria. Plan lessons and sequences of learning that meet the needs of all learners, ensuring appropriate challenge and support across the full ability range. Use assessment effectively to monitor student progress, inform planning and support students in achieving their potential. Develop students independence, resilience and problem‑solving through practical cooking food investigations, recipe adaptation and evaluation. Maintain an organised and stimulating food teaching room with resources and displays that support learning and safe practical routines. Maintain high standards of food hygiene and kitchen safety using risk assessments and teaching safe handling of knives, appliances and hot equipment and ingredients. Plan inclusive practical activities that take account of allergies, intolerances, dietary requirements and cultural or religious food practices following school procedures. Establish routines for personal hygiene preventing cross‑contamination, safe food storage, cleaning and the responsible handling and disposal of food. Coordinate ingredient and equipment needs with relevant colleagues, monitor stock and report equipment defects promptly through school procedures. Promote sustainable food choices through learning about provenance, seasonality, food waste, packaging, budgeting and responsible use of resources. Use a range of teaching strategies including digital technology and blended learning approaches to enhance student engagement and progress. Support the needs of all learners including POD, SEN, EAL and G & T students through effective differentiation and inclusive teaching practices. Contribute to the development of Food and Nutrition within Technology supporting KS4 expansion and relevant future pathways as agreed by the school.

ASSESSMENT PROGRESS AND ACHIEVEMENT

Monitor and track student progress using assessment data to inform teaching and identify students who require additional challenge or support. Provide clear and constructive feedback on nutritional understanding, practical techniques, food investigations, written explanations and examination performance. Prepare students effectively for internal and external assessments through structured revision and exam preparation. Contribute to departmental moderation and standardisation processes to ensure accurate and consistent assessment. Guide and assess practical investigations and non‑examined assessment where required maintaining authenticity and following awarding‑body rules on permitted support. Support students in developing the planning, practical, analytical and evaluative skills required by the relevant Food and Nutrition assessment specifications.

QUALIFICATIONS

A Bachelor s Degree in a related subject with PGCE or equivalent teaching qualification. Minimum of 2 years teaching English National Curriculum. Previous experience working with students whom English is not their first language. Mandatory experience working in an international school. Experience working with students whom English is not their first language (EAL) students. To be approachable, professional, calm and knowledgeable. To be able to deal professionally with a range of stakeholders. Passion for teaching and commitment to educating and nurturing children. A high level of professionalism and consideration of the well‑being of children. Recent and consistent involvement in extra‑curricular activities. A positive and solution‑focused attitude to working life. Warmth, empathy, credibility, self‑belief, integrity, drive and child centered. To be able to prioritize workload and multitask. Strong interpersonal skills to communicate with parents in a diverse multi‑cultural environment.