Phone: 914-376-8150 Main office

Email:

Degrees and Certifications:

Master of Science in Elementary k-12. Professional School Administrator and Supervisor Diploma. New York State Department of Education. Permanent Food Preparation(Cook/Chef) Teaching Permanent Certification New-York State Department of Education. Education Institute/American Motel and Hotel Association Professional Certification. Professional Services/Professional Certification Instructor # 68525 Educational Institute National Restaurant Association.

Mr. Thompson Okumodi Titus

Culinary Arts 

Academic Background 

Educational Leadership Professional Diploma

     Iona College/College of NewRochelle NewRochelle, NewYork.

Standards and Accountability: Their Impact on Teaching and Assessment 

     Harvard Graduate School of Education/Programs in Professional Education 

     Cambridge, Massachusetts. 

Master of Science: Early Childhood and Elementary Education [K-12] 

     Herbert H Lehman College/City University of NewYork Bronx, NewYork.

Bachelors of Arts: Hotel and Restaurant Management/ Social Studies

     Northern Arizona University Flagstaff, Arizona. 

American Red Cross Instructor Certification(s)

First Aid, First Aid for Severe Trauma Instructor, First Aid for Severe Trauma Certificate (fast), First Aid/CPR/AED Instructor Certificate r.21, Wilderness and Remote First Aid Instructor. CPR/AED for Professional Rescuers Instructor Certificate. Basic Life Support, Basic Life Support Instructor r.21 Babysitter's Training Instructor.

 

 

 

 

 

 

 

 

  • Profile Statement:

    I pride myself on being a Culinary Arts Instructor that utilizes creativity, leadership and teamwork to design and execute solutions that create and foster a small learning community for student developmental growth in Culinary Arts/Hospitality management training and development for Career and Technical Education students at Saunders Trades. An efficient communicator with an ability to create educational materials that convey professional standards, accountability, and leadership.

    As the program lead instructor, I currently teach Culinary Arts:Foods 11 and Introduction to Baking: Foods 12.  It is incumbent upon me to successfully design, develop and implement (CTE) Culinary Arts curriculum for grades 11 - 12 students. Support and monitor work - based learning communities. Emphasized learning with the district wide school-based Career and Technical Education sequencing and literacy initiatives with the school administrative team and its administration leadership.     

    My daily work schedule also includes, but not limited to, the following duties. 

    Orders and requisitions for all supplies for the program, communicate with the School Executive Principal on any concern partaing to the program. Maintains a clean and sanitary food production laboratory and an instructional area according to Westchester County/NewYork State Department of Health guidelines for educational facilities. Meet with the guidance department upon request at anytime on any matter of concern in relation to students' development. Develop and maintain working relations with Career and Technical Education Advisor Board Members of the program. I work in a close relationship with The City of Yonkers Work Base Learning Coordinator in creating employment for all culinary students. Create Career Exploratory Pathways to Success for every student within the program, design, develop and modify recipes for educational purposes. 

    I work individually as an advisor for students who may need extra help, who have questions about curriculum information, who want career guidance, or who need assistance in their studies. Also, provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performances using established methods and criteria; files course grades consistently and without prejudice, often. File course grades promptly within the specific timeframe allowed by the school and district. Compile and present instructional materials on schedules as assigned. Utilize the established syllabus and textbook(s) for the course to be taught. Maintain a record of student attendance, student progress, and grade distribution. Maintain discipline and order during instructional activities. Communicate through appropriate channels. Occasionally, design, develop, recipes and menus for various school or district-wide events.

    Enforce sanitation principles (appropriate to particular teaching assignments), attendance policies,  professionalism, uniform, and hygiene policy, and other school-related academic policies. Assume responsibility for equipment and facilities of the classroom and also perform duties commonly to all teachers and other duties as assigned by the school administration.