Provides learning activities that stimulate student involvement and encourage critical thinking. The curriculum teaches the foundation of food production in culinary while promoting the long-term career pathways available by providing the real-world knowledge and skills needed for a long-term career in the food and beverage industry.
Organizes program of practical and technical instruction, including demonstrations of skills required in culinary professions, lectures on theory, techniques, and terminology; prepares an outline of instructional programs and studies, and creates and assembles instructional materials.
Assigns lesson to students and corrects homework; administers tests to evaluate achievement of students in technical knowledge and practical skills; records results.
Keeps records of daily attendance and student progress.
Assists students, individually or in groups, with lesson assignments to present or reinforce learning concepts; responds to basic student questions; may initiate study groups in preparation for exams.
Assists students to develop and implement effective study skills, practices and provide quality instruction at all times to adult students, teaching classes for the entire class period and properly covering the curriculum and outline for instruction.
Enforce academic policy and procedures at all times;
Report to the Director any issues, concerns, or problems as it relates to the curriculum, instruction or student conduct/behavior.
Represent the college in a positive and professional manner at all times.
Ability to function effectively in a team environment.
Demonstrate effectiveness working with populations having diverse values, and/or coming from varied cultures and backgrounds.
Essential Functions:
Provides competency-based quality instruction in accordance with the stated philosophy and objectives of the College in the classroom, lab, and clinical settings. The assignment may include evening or off-campus teaching, individualized and/or competency-based instruction and/or online/distance learning. This is a part-time adjunct faculty position.
The adjunct culinary instructor primarily teaches the culinary arts/ hospitality curriculum
Minimum Qualifications:
Associate degree from a regionally accredited institution in Culinary Arts or Food Science
One (1) year teaching or training experience
Two (2) years of hands-on experience working in the culinary field in a managerial position
Currently certified through the National Restaurant Association (NRA): ServSafe for Managers and/or ManageFirst – certified proctor and instructor
