Certified Executive Chef, Licensed Culinary Teacher

Margaret F.

I hold a Master of Arts in Teaching (MAT) and am a Certified Executive Chef (CEC) through the American Culinary Federation. My educational background combines formal teacher preparation with advanced culinary training, allowing me to create engaging, standards-based instruction while bringing real-world industry experience into the classroom. Throughout my career, I have remained committed to professional growth by developing curriculum, incorporating evidence-based instructional practices, and adapting lessons to meet the needs of diverse learners.
For more than a decade, I have taught high school students in a classroom setting, specializing in culinary arts and career and technical education. My teaching approach emphasizes hands-on, project-based learning, helping students build both technical skills and confidence through authentic experiences. I differentiate instruction to support students with varying learning styles and abilities, use formative assessments to monitor progress, and foster a positive classroom environment where students are encouraged to think critically, solve problems, and work collaboratively. In addition to classroom instruction, I have developed curriculum, created assessments, and designed engaging learning materials aligned with educational standards.
My experience also includes working with students individually and in small groups to provide additional academic support, reinforce challenging concepts, and prepare students for success in both the classroom and future careers. I strive to tailor instruction to each learner's strengths and goals, breaking complex concepts into manageable steps while encouraging independence and confidence. Whether teaching practical culinary skills or academic content, I focus on building meaningful relationships with students and creating learning experiences that are engaging, supportive, and effective.