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Adjunct Faculty: Culinary Arts Instructor
South Louisiana Community College in Lafayette, Louisiana
 
 
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Date Posted 08/20/2020
Category
Faculty-Vocational & Technical-Culinary Arts
Employment Type Part Time
Application Deadline Open until filled
 
 
 
 
 

Please Note

A passing pre-employment criminal background screen is required as a condition of employment.

Job Description Summary

The Culinary Instructor is responsible for providing classroom and lab instruction to prepare students for employment in a variety of jobs in the field of professional cooking in the Culinary industry. Instructors will follow American Culinary Federation and state-approved course syllabi for each area of instruction. Areas of instruction include sanitation and safety, culinary skills, nutrition, culinary calculations, dining room service, culinary production, food & beverage operations, baking and pastry, and a la Carte.

Instructors are also responsible for maintaining accurate academic records in a computerized learning management system. These records include attendance, grades, and class/course syllabi for each class taught.

The duties of the Culinary Instructor include, but are not limited to:

  • Teaching introductory and advanced courses in the Culinary Arts program.

  • Utilizing a variety of appropriate teaching strategies to promote students' critical thinking skills.

  • Using teaching strategies to promote student success and retention.

  • Using new technologies in the classroom, as appropriate, to facilitate learning.

  • Preparing and providing course syllabi and instructional materials to students consistent with course objectives.

  • Evaluating students on comprehension and performance on practical techniques and providing career and academic advising for students.

  • Advising students regarding their grades and progress in the course(s).

  • Meeting all scheduled classes within the appropriate timeframe.

  • Maintaining regularly scheduled office hours to facilitate students' learning needs.

  • Submitting syllabi, grades, attendance, and other reports by established deadlines.

  • Attending and participating in college-wide, division, department, and program meetings and activities.

  • Developing and maintaining professional relations with the industry through industry visits and advisory committee meetings.

  • Remaining current in the field through a variety of professional development activities.

  • Adhering to department and college policies, standards, and procedures.

  • Performing other duties as assigned.

Qualifications Preferred

  • Bachelor's degree in Culinary Arts or related field.

  • Three years of professional culinary experience working in the capacity of Sous Chef, Executive Sous Chef or Executive Chef.

  • Experience supervising and instructing employees.

  • Experience teaching in higher education.

  • American Culinary Federation (ACF) Certification.

  • Current ServSafe instructor certification.

  • Demonstrated computer knowledge and skills as they relate to specific position requirements.

Experience Required

  • Associate's degree in Culinary Arts or related discipline with three years of experience in the culinary industry OR any Associate's degree with five years of experience in the culinary industry.

  • Experience at the Management/Supervisory level.

  • American Culinary Federation (ACF) Certification or the ability to certify within 12 months of employment.

  • Current ServSafe certification or ability to obtain within 60 days of hire.

Type of Position: Faculty

Department: Business, IT and Professional Studies

Degree Required: Associate

Degree Preferred: Bachelor

Salary: $700 per credit hour

Posting Number: 21-00006

Open Date: 07/16/2020

Open Until Filled: Yes

Special Instructions Summary

It is important that your application show all the relevant education and experience you possess. Applications may be rejected if incomplete. Resumes WILL NOT be accepted in lieu of a completed application. Attached transcript must show degree conferred/awarded.

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