Instructor, Culinary Arts (Baking and Pastry)

Instructor, Culinary Arts (Baking and Pastry)

Salary
$4,858.00 - $5,669.00 Monthly

Description:

The Instructor, Culinary Arts (Baking and Pastry) provides accessible, quality learning experiences within the classroom, laboratory, clinical, and/or distance learning settings; facilitates the learning process to help students be successful; provides accurate, quality academic and career advisement for students; seeks professional development opportunities to implement best practices in teaching within their discipline area; maintains office hours according to institutional policy; completes required course assessments and documentation in an accurate and timely manner; attends college meetings, student activities, institutional functions; and contributes to the development of curriculum courses and programs.

Examples of Duties
Essential Functions:

Plans and delivers accessible, quality instruction that enhances student learning and ensures students’ understanding of course outcomes.

Instructs 15-22 contact hours, in either curriculum, non-curriculum, or business and industry, each semester; prepares objectives, assignments, assessments, instructional and supplemental materials, grading standards, and attendance policies in accordance with college and department policies; develops course syllabi to be distributed; keeps online courses regularly updated; and begins and ends class as scheduled.

Ensures the classroom environment (seated, online, or hybrid) is appropriate for all student learners.

Ensures availability for all students, in the classroom and through distance learning, by maintaining established office hours, offering availability by appointment, and by responding to electronic communication in an appropriate, timely manner.

Maintains and completes accurate records of student attendance and grades as indicated by institutional policy, and submits all final reports in an accurate and timely manner.

Remains knowledgeable with program and/or transfer requirements to deliver accurate, quality academic and career advising to students.

Develops new courses and/or revises course content and outcomes in area as needed; recommends appropriate course textbooks, supplies, software, and equipment; provides input into the development of the program’s course sequence and the course schedule.

Participates in institutional effectiveness processes, including program review, course outcome assessment, and grants; contributes to the development of the division’s plans of action as needed.

Participates in the academic program’s recruitment and retention efforts; reviews and provides recommendations for the program publications, webpage, publicity, and other community relations activities and events.

Collaborates with colleagues to ensure quality instruction and the successful implementation of department, division, or college-wide goals.

Supports collaboration with other divisions and departments to align comprehensive credit and non-credit courses and programs where appropriate.

Attends workshops, seminars, and conferences; makes presentations to outside agencies as a representative of the college; researches and implements best practices in teaching in the assigned area of study; participates in twenty (20) hours of professional development activities each academic year, including required employee training offered by the college.

Mentors part-time instructors to ensure quality instruction, assisting with measuring course outcomes, developing outlines and assessments, and completing forms, grades, and attendance reports, if needed.

Actively supports the college’s initiatives of retention, progression, and completion leading to the success of all student learners.

Supports the mission, vision, and values of the college by adhering to all policies, procedures and faculty guidelines.

Marginal Functions:

Serves on standing and ad hoc committees and focus groups; researches and develops recommendations related to academic and instructional programs; maintains contacts with business, industry, and professional organizations for the purpose of keeping instructional programs current.

Supports college functions/cultural activities; assist in the placement of students.

Participates in the development and delivery of public information efforts; supports college functions and cultural activities.

Assists with inventory of programmatic equipment; assumes responsibility for labs and other facilities designated primarily for the assigned program.

Perform other duties as assigned.

This position description covers the most essential functions and duties associated with this position. The President or appropriate supervisory personnel may assign additional duties. The college reserves the right to alter duties, responsibilities, conditions, working hours, and job title with or without notice.

Qualifications and Working Conditions
Knowledge of:

Basic culinary and pastry techniques used in the industry.
Principles and techniques of classroom instruction.
Principles and procedures of record keeping.

Principles and techniques involved in assessment.

Safe work practices and procedures.

Operational characteristics of equipment and tools used in the area of work assigned.

The mission, goals and objectives of CCC&TI.

Current trends, research and development in the area of assignment.

Pertinent federal, state and local laws, codes and regulations.

Ability to:

Interpret and apply college and assigned division goals, objectives, policies, procedures, rules and regulations.

Contribute to the teaching and learning of mission, goals and objectives which complement those of the college.

Interpret and apply Federal, State and local policies, laws, and regulations.

Communicate clearly and concisely, both orally and in writing.

Establish and maintain effective working relationships with those contacted in the course of work.

Work independently in the absence of supervision.

Follow all safety rules and regulations of the department.

Understand and follow oral and written instructions.

Operate a variety of mechanical equipment in a safe and effective manner.

Environmental Conditions:

The instructor should have the ability to effectively handle a work environment and conditions which involve a kitchen, office and classroom workspace, while working closely with others. Hot or cold temperatures are likely, with some exposure to minor burns and cuts.

The instructor must maintain the office and teaching environments by maintaining equipment and supplies, ensuring overall cleanliness, functionality, and conformance to OSHA standards to provide a safe work environment.

Physical Conditions:

Physical and marginal functions require the ability to maintain physical condition appropriate to the performance of assigned duties and responsibilities, which may include the following; standing, walking, bending, twisting, or sitting for extended periods, moderate lifting and carrying, manual dexterity used to handle, control, or feel objects, tools, or controls, operating assigned equipment, and extended exposure to computer screens.

The instructor is required to maintain effective audio-visual discrimination and perception needed for making observations, reading and writing, operating assigned equipment, communicating with others, and handling varied tasks simultaneously.

Additionally, the instructor must maintain mental capacity, which permits making sound decisions and using good judgment, demonstrating intellectual capabilities, and evaluating the effectiveness of programs and personnel.

Scheduling Conditions:

This is a full-time, 9 month position. This 36-hour per week position requires the instructor to be on campus or at an approved alternate location for at least 27 hours per week, Monday through Friday, and allows flexible scheduling for the remaining nine hours.

Traveling Conditions:

Local travel between the Caldwell campus, Watauga campus, or any off-campus sites may be needed. Out of state travel is limited, but may be required for training and conferences.

Experience and Training
Experience:
Prior work experience in food service operations is required, and at least three years of experience, including improving kitchen efficiencies, quality, food and labor costs is required.

Prior experience teaching in a post-secondary institution is also preferred.

Training:
An Associate Degree in culinary arts or baking and pastry from an accredited school with two years of food service experience in leadership required. A Bachelor's degree in culinary arts or baking and pastry is preferred.

ServSafe certification required.