Adjunct Instructor - Culinary Arts - Raymond Laborde Correctional Center

Louisiana Community and Technical College System • Cottonport, LA

5d • Onsite

About The Position

Primary Duties and Responsibilities:
• Provides face-to-face instruction to Culinary Arts students.
Essential Duties and Responsibilities:
• Maintain a professional appearance.
• Project a professional attitude toward the students
• Utilize the approved curriculum, state clearly defined course outcomes, and
ensure that appropriate content is taught.
• Organize instruction and classroom management in culinary labs.
• Provide sufficient practice with kitchen equipment to develop student culinary
skills.
• Maintain a safe and sanitary kitchen and lab environment.
• Prepare and deliver lectures, demonstrate, and teach subject matter in
culinary setting.
• Be available to students via email, phone, and/or in person.
• Submit required reports in a timely manner.
• Maintain accurate grades and attendance records.
• Receive pedagogical and technological training and other professional
development that advances and promotes student learning.

Requirements

• Minimum of an associate degree in culinary arts or closely related field
• Must meet credential guidelines for the Southern Association of Colleges and School Council on Colleges (SACSCOC).
• 3 years’ work and/or teaching experience in Culinary Arts
• ServSafe certification

Nice To Haves

• Bachelor’s degree in culinary arts or closely related field
• 3 years’ teaching experience
• Post-secondary teaching experience
• Online teaching experience
• Industry-based certifications related to Culinary Arts in addition to ServSafe.

Responsibilities

• Provides face-to-face instruction to Culinary Arts students.
• Maintain a professional appearance.
• Project a professional attitude toward the students
• Utilize the approved curriculum, state clearly defined course outcomes, and ensure that appropriate content is taught.
• Organize instruction and classroom management in culinary labs.
• Provide sufficient practice with kitchen equipment to develop student culinary skills.
• Maintain a safe and sanitary kitchen and lab environment.
• Prepare and deliver lectures, demonstrate, and teach subject matter in culinary setting.
• Be available to students via email, phone, and/or in person.
• Submit required reports in a timely manner.
• Maintain accurate grades and attendance records.
• Receive pedagogical and technological training and other professional development that advances and promotes student learning.

Benefits

• As a member of the Louisiana Community and Technical College System, SOWELA has an attractive benefits package with a wide variety of benefit options.
• Benefits offered include retirement, multiple medical insurance options, supplemental insurances (dental, term life, disability, accident, vision, etc.), Tax Saver Flexible Benefits Plan (saves tax dollars on some child care and medical expenses), holidays (14 per year, typically includes longer break at Christmas), generous annual (vacation) and sick leave benefits and Employee Assistance Program.
• Specific benefits depend on job category, percent effort and length of employment.

What This Job Offers

• Job Type: Part-time
• Education Level: Associate degree