Adjunct, Culinary Arts

Contact Department Chair, Elizabeth DeRose
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Position Summary: The Adjunct Faculty of Culinary Arts prepares and delivers relevant and current curriculum using a variety of teaching methods and standardized assessment tools that accurately reflect effectiveness of course content instruction and learning. The Adjunct Faculty of Culinary Arts provides engaging classroom and kitchen laboratory instruction in culinary and/or baking courses for students with diverse interests, abilities and experience. Essential Duties and Responsibilities: 1. Develops and distributes course syllabus aligned with Core Learning Outcomes 2. Designs and delivers class instruction through the development of instructional plans to meet course competencies and the development of activities which support lesson objectives. 3. Enables the achievement of technical culinary competencies by providing instruction which fosters competencies and establishing student performance criteria and evaluation. 4. Delivers learning-centered instruction by establishing a classroom environment conducive to learning and student involvement as well as effectively planning and preparing for classes. 5. Promotes student success by conducting outreach to underperforming students, showing flexibility in style and work schedule, exhibiting a passion for teaching and engaging students in the learning process. 6. Manages the learning environment through keeping accurate records, submitting grades and other reports on time, and enforcing school/campus academic and attendance policies. 7. Contributes to a learning culture by participating in HCTI and FCC events and participating in professional development workshops and program meetings. 8. Relates professional/life/industry experience to learning by the continuation of professional/technical skills development, the introduction of industry perspective and guest speakers into courses, and the active awareness of professional/industry trends and opportunities. 9. Responds promptly to student and HCTI staff communication. Required Minimum Qualifications: 1. Higher education certificate or degree in Culinary Arts, Food Service Management, Nutrition, Hospitality Management or related discipline. 2. Minimum 5 years of work experience as an executive chef, executive sous chef, sous chef (or similar equivalent for pastry chef) in a leadership position with supervisory responsibilities 3. Current ServSafe Food Manager's Certification Desired Qualifications: 1. Associates Degree or higher in Culinary Arts, Food Service Management, Nutrition, Hospitality Management or related discipline. 2. American Culinary Federation (ACF) Certification 3. Prior teaching experience 4. Experience using Blackboard or other Learning Management System 5. Proficient in use of Microsoft Office Suite applications (Word, PPT, Excel) 6. Excellent oral and written communication skills 7. Experience using Point of Sale system in past 5 years 8. Ability to use varying styles and approaches that reflect an understanding and acceptance of the role of culture in a diverse, multi-cultural workplace 9. Ability to work effectively with a wide range of constituencies in a diverse community Special Instructions:: All applications and required documents must be submitted online. Mail, e-mail, or fax submissions will not be accepted. By completing this application, you are putting your name into consideration to be hired as a Frederick Community College adjunct faculty member. This posting will remain active through May 31st. Frederick Community College prohibits discrimination against any person on the basis of age, ancestry, citizenship status, color, creed, ethnicity, gender identity and expression, genetic information, marital status, mental or physical disability, national origin, race, religious affiliation, sex, sexual orientation, or veteran status in its activities, admissions, educational programs, and employment.
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