Adjunct Faculty- Food and Beverage Management

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DEI COUNCIL MISSION/VISION:

Baker College strives to ensure that all of our programs, institutional goals and events, and commitments are open to all constituencies of students, staff, faculty, community members, employees and participants. As an institution of higher learning committed to new knowledge and innovation, we understand that true excellence and attainment comes from the diversity of individuals who are fully a part of all of our institutional endeavors.

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Baker College Professional Services, Inc. seeks to hire an individual to be assigned to the position of ADJUNCT FACULTY (PART-TIME) – FOOD AND BEVERAGE MANAGEMENT for the benefit of and to be located at Baker College of Muskegon - Culinary Institute of Michigan.

GENERAL STATEMENT OF DUTIES:

The primary purpose of the Part-Time Adjunct Faculty (Food & Beverage Management) is to teach courses in all levels of baking and/or cooking, sanitation and management in a lab or lecture setting.

UTIES AND RESPONSIBILITIES:s@baker.edu

• Teach up to a maximum 9 credit hours per semester
• Instruct all levels of baking and/or cooking, sanitation and management in a lab or lecture setting
• Revise, review and/or develop curriculum, as needed Attend Professional Development training as required
• Collect and submit required assessment of student learning data Participate in appropriate system committees, subcommittees, projects, and activities
• Other duties and projects as assigned

WORK SCHEDULE: Monday-Friday

REPORTS TO: CIM Program Director

MINIMUM EDUCATION AND EXPERIENCE REQUIREMENTS:

• Bachelor’s degree and 3 years work experience and ACF (American Culinary Federation) certification or it’s equivalency, preferred
• Associate’s degree and 3 years work experience required
• ServSafe certifications for all kitchen and baking lab courses required
• Candidates must be certifiable at the Working Chef Certification Level or it’s equivalent which is determined by the Dean of Culinary
• Must be willing to instruct all levels of baking and/or cooking, sanitation and management in a lab or lecture setting
• Must be computer literate with Microsoft Office Suite, Google Apps, and the Internet
• Must have excellent interpersonal, verbal, and written communication skills
• This job requires the ability to lift and maneuver independently up to 25 lbs.