Do Great Things! Durham Technical Community College is hiring an adjunct instructor in the Culinary Arts Program. The adjunct Bakery and Pastry Arts Instructor - Correctional Programs will perform a variety of routine duties, as needed, to teach a full range of technical skills and principles relative to baking and pastry arts. To provide instruction in the Baking and Pastry Arts course including lecture and lab components. The instructor must be able to facilitate student learning as it relates to established learning outcomes and conduct a daily assessment of student performance in the classroom. 

***This posting is part of a pool recruitment process, which means we are collecting applications for potential openings that may arise during the academic year. Please note: This position may not be for an immediate need. Instead, your application will be kept on file and reviewed as opportunities become available. Pool positions are used to identify qualified candidates in advance, allowing us to fill roles more efficiently when vacancies occur.

• Teaching both credit and non-credit courses
• 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 lessons 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, and 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 relate 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.
• Attends professional development opportunities when possible.
• Complete all required training by the college. 

• An associate degree ( or higher) from a regionally accredited institution in Culinary Arts or Food Science is required.
• Must be certified within the first week of classes through the National Restaurant Association (NRA): ServSafe for Managers and/or ManageFirst - certified proctor and instructor is required.  

• Preferred Qualifications:

  • A bachelor's degree from a regionally accredited institution in Culinary Arts or Food Science
  • Three (3) years of professional culinary experience working as a sous chef or chef.
  • Currently certified through the National Restaurant Association (NRA): ServSafe for Managers
  • ACF Culinary Certification Level of CEC, CCE, or CEPC 

• Work Experience:

  • Two (2) years of hands-on experience working in the culinary field in a managerial position
  • One (1) year of teaching or training experience

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