Applicant Pool for Adjunct Faculty, Culinary Arts and Hospitality Management

Knowledge, Skills & Abilities:

• The instructor must be knowledgeable and current in the discipline. Maintains competency in the professional discipline and instructional and evaluative techniques through continuing professional development.

• Can perform computer functions to make use of Blackboard, prepare PowerPoint presentations and use the internet to supplement instruction. Must be able to use a computer to submit syllabus and grades electronically. Demonstrates effective, positive communication with students, co-workers, supervisors and others Can use appropriate speaking skills to present topic material in an organized and understandable manner.

• Can organize material specific to a topic and develop student learning objectives and assignments that address the topic.

Essential Functions:

• Fulfill the professional responsibilities of an adjunct instructor including, but not limited to the follwoing: develop and teach all assigned courses; follow the department course outlines; keep accurate records of student attendance, progress and grades; post and maintain office hours.

• Instructional assignment in culinary arts technical and hospitality management skills and topics; may include lecture and lab instruction.

• Maintain standards of professionalism including sanitation, safety and uniform codes. Maintains professionalism through currency of knowledge and skill in specialization and areas of instruction. Maintains professional certifications.

Other Characteristics:

• Approaches students and responsibilities with a positive attitude. Pays attention to detail. Sets a professional example. Fosters a trusting learning environment.

Minimum Education/Experience:

• Associate degree or two-year technical certificate

• Bachelor’s degree preferred. Two (2) years of experience as a supervisory chef and minimum of three (3) years general, hands-on culinary industry experincerequired.