Job Details

Teach courses in the assigned culinary arts subject areas, including but not limited to:CULN 240 (Garde Manger) in alignment with course competencies and industry standards. Demonstrates and supervise skills in cold food preparation, buffet presentation, knife skills, equipment use, and safety/sanitation practices. Prepare course syllabus and reports related to teaching and student progress;Assess student learning in terms of course competencies and program learning outcomes;Submit self-assessment reports based on student and peer evaluations;Work under the general supervision of the discipline coordinator/division chairperson in integrating teaching efforts with other instructors in the discipline area;Maintain two hours of office hours per week for each class taught (30 minutes per credit per week). Classes may be offered evenings, weekends, and/or off-campus assignments. Minimum Qualifications:Bachelors degree in the subject area AND three (3) years of related professional experien...Lecturer, Culinary, Art, Food Service