Adjunct Associate Professor, Culinary Arts (Cooking & Baking)

Under the general supervision of the Division Dean of Arts, Humanities & Multimedia, the Adjunct Associate Professor of Culinary Arts teaches organized classes primarily in the Culinary Arts discipline(s); the primary responsibility is to teach up to 10 units (part-time) in the assigned discipline.

Duties and responsibilities may include, but not limited to the following:

1. Instruct courses in Culinary Arts in accordance with credit course outlines approved by the Board of Trustees.
2. Maintain expertise in current teaching methods, discipline knowledge, and discipline specific technologies.
3. Assist students in achieving stated course objectives. Evaluate the progress of each student and notify students in need of counseling services and/or tutorial assistance. Track student learning outcomes and maintain records of student learning outcomes.
4. Coordinate with other faculty in the selection of textbooks, audiovisual and other instructional materials.
5. Complete various reporting procedures as required for student evaluation, course reporting and budget development.
6. Assist the Division Dean in the preparation of required reports by providing requested information.
7. Attend various departmental, divisional and campus-wide activities and events as required.
8. Plan and complete approved professional development flex activities each semester.
9. Perform other necessary duties as assigned by the Division Dean and as outlined in Board Policy.

MINIMUM QUALIFICATIONS:

• Associate degree; and six years of occupational experience related to the subject of the course taught

DESIRABLE QUALIFICATIONS:

• Demonstrated sensitivity to race, ethnicity, color, religious creed, sex, gender expression, gender identity, age, national origin, ancestry, disability, marital status, sexual orientation, military status, prior contact with the criminal legal system, or any other biases prohibited by law.
• Demonstrated ability to adapt teaching strategies and techniques to different student abilities, learning styles, cultures, and groups mentioned above.
• Demonstrated experience teaching in a variety of settings, including but not limited to online, dual enrollment, and large lectures. A willingness to develop and utilize instructional materials, including lectures and labs for multiple modalities.
• Ability to use innovative and creative teaching techniques (lecture and labs) and equipment such as multimedia hardware, current applications, learning management systems, and online instructional strategies .
• Certification by the American Culinary Federation and SERVSAFE certification by the National Restaurant Association.
• Demonstrated successful teaching experience at the secondary or postsecondary level.
• Demonstrated work experience in baking, food production, food service management and restaurant operations.
• Demonstrated experience in curriculum development and implementation.
• Participation in program evaluation and ACF accreditation activities.
• Demonstrated ability to prepare and present information in classroom and kitchen laboratory instructional settings.