ADJUNCT VOCATIONAL FACULTY
BAKING & PASTRY
WASHBURNE CULINARY & HOSPITALITY INSTITUTE
KENNEDY KING COLLEGE
Founded in 1936, Washburne Culinary & Hospitality Institute is
one of the oldest culinary schools in the nation and provides
students with the latest culinary and baking techniques, along with
essential hands-on experience to ensure they are equipped to work
in Chicago’s most successful restaurants, hotels, private clubs and
other culinary establishments.
Washburne offers three programs: Culinary Arts, Hospitality
Management, Baking & Pastry Arts. There is no better culinary
school in Chicago to earn an affordable certificate and/or
associate degree than Washburne under the guidance and leadership
of experienced chef and hospitality instructors. Classes at
Washburne closely represent industry expectations and are reflected
in rigorous classroom lab experiences.
- Adjunct Faculty instructors are responsible for course planning
and instruction in classroom, lab, or clinical settings, courses
may be conducted in various delivery modes, such as, face-to-face
- Design courses to meet learning outcomes, and promote students’
active participation in their own learning.
- Create an effective learning environment that fosters students’
intellectual curiosity and helps students to problem solve using
discipline-specific thinking strategies.
- Employ a variety of formative and summative assessments to
ensure that classroom instruction leads to student learning and the
attainment of the student learning outcomes for the course.
- Help students reach their academic, personal and career goals
and foster a safe environment that respects the diversity of people
and ideas by modeling respect for all students and conveying
confidence in every student’s ability to learn.
- Contribute to and provide leadership in the student’s academic
and professional communities, and promote collaboration and
teamwork among members of these communities.
- Prepare instructional materials for Music students and
- Develop a course syllabus, and utilize student-learning
outcomes to guide course instruction.
- Record and submit grades electronically using the college’s
- Utilize instructional technology.
- Navigate and make use of a Learning Management System (LMS) to
support classroom instruction.
- Complete office hours to guide, and offer instructional support
to ECE students.
- Administer programmatic evaluations.
- Assess student learning, and utilize data to make instructional
- Attend departmental/college-wide meetings
City Collegs of Chicago is an affirmative action equal
Thank you for your interest in CCC!
- Minimum of an Associate's degree in Culinary Management with an
emphasis on Baking and Pastry.
- ServSafe Manager license required
- Knowledge of Blackboard Learning Management System
- Excellent oral and written communication skills and ability to
communicate with diverse group of staff and students required
- Experience with a diverse, multi-lingual student population is
desired, as is a commitment to the open access mission of the
- Strong knowledge of assessment and the role it plays in the
teaching and learning environment.
- Time Management and Task Management Skills
- Collaborative, Team, and Goal-Oriented
- Experience teaching technology in lab environments.
- Experience in a higher education environment, teaching adult