Adjunct Faculty, Culinary Arts Management

About This Role

This Adjunct Faculty member will teach courses in Culinary Arts Management, providing academic and lab instruction, focusing on culinary terms and procedures. They will be responsible for student orientation, evaluation, grading, and mentoring.

Responsibilities

• Teach classroom and kitchen laboratory instruction
• Perform career and academic advising
• Recruit and evaluate students
• Develop and administer written and practical tests
• Prepare and submit student information to Department Director
• Submit student grades, attendance, and other classroom records to the appropriate departments
• Assess the curriculum against State and National standards
• Participate in a variety of Departmental, Campus and College-wide programs, activities and committees
• Participate in curriculum development and revision that stress innovation and multi-cultural emphasis
• Maintain safe and sanitized lab/kitchen, classroom, equipment and students within their area of instruction

Requirements

• Master’s degree in Culinary Arts, Culinary Nutrition, Food Science or Food Studies, Gastronomy, Hospitality Management, or Restaurant Management OR equivalent graduate semester hours OR MBA; AND Two (2) years of full-time applied work experience in the Culinary Arts, Food Service or Hospitality industry
• OR Bachelor's degree in Culinary Arts, Culinary Nutrition, Food Science or Food Studies, Gastronomy, Hospitality Management, or Restaurant Management; and Five (5) years of full-time work experience as a Chef in the Food Service or Culinary industry
• OR Associate's Degree in Culinary Arts, Culinary Nutrition, Food Science or Food Studies, Gastronomy, Hospitality Management, or Restaurant Management; and Ten (10) years of full-time applied work experience, including Five (5) years as a Chef, in the Food Service or Culinary industry
• All educational degrees must be from a regionally accredited institution
• Ability to demonstrate significant progressively responsible culinary industry experience as a working chef
• Excellent interpersonal and communication skills (verbal and written)
• Ability to function on a technological environment and willingness to use technological tools in instruction
• Ability to communicate effectively with students with a wide range of skills

Qualifications

• Master’s degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; OR Master's degree with 18 graduate semester hours in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; OR Master’s degree in Business Administration (MBA); OR Bachelor's degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management; OR Associate's Degree in Culinary Arts; Culinary Nutrition; Food Science or Food Studies; Gastronomy; Hospitality Management; or Restaurant Management
• 2+ years of full-time applied work experience in the Culinary Arts, Food Service or Hospitality industry (with Master's degree); 5 years of full-time work experience as a Chef (with Bachelor's degree); or 10 years of full-time applied work experience, including 5 years as a Chef (with Associate's degree)