Provide fully prepared current instruction that meets desired learning outcomes; academic advising and career related counseling to students; actively engage in retention activities; identify and assist at-risk students, and provide support for program and institutional initiatives.
Teach courses as assigned by Program Director up to the maximum number of contact hours allowed by current accreditation
Actively engage in retention activities including documented communication with both students and administration regarding attendance and progress
To identify at risk students and relay this to the appropriate individuals in the Education Department
Assist students with registration and academic advice as requested by the Program Director
Provide assistance for the planning, development and maintenance of program curriculum
Work with the Program Director to resolve student concerns
Mentor select groups of new faculty and maintain continuity of curriculum
Assist in the classroom review of adjunct faculty
Provide annual documentation of continuing professional growth, including completion of 30 hours of continuing education per calendar year
Attend regularly scheduled program meetings, faculty in-service workshops and college-wide faculty meetings
Manage special projects as formally assigned by the Program Chair (including, but not limited to, the organization and posting of student work for display; assistance with orientation programs and open houses; assistance with accreditation preparation)
Adhere to and publicly support school policies and procedures, included but not limited to the faculty handbook, and catalog Attend graduation ceremonies
Perform other duties and projects as assigned
Documented expertise in culinary arts and the theoretical knowledge that underlies competency in the field
Expertise in interpersonal and oral presentation/written communication skills, as demonstrated by data sheet, diplomas, degrees, transcripts, certifications, CVs/Resumes, and in personal interview
Availability to work evening
Possess appropriate academic degree/credentials and required current certifications.
Possess appropriate industry experience/expertise based on profession and applicable accreditation requirements. 5 - 10 years of an Pastry/Manager/Executive Chef, teaching experience of 1-3 years teaching preferred.
Associates degree required
Developed teaching methods and performance development plan, includes teaching in-services