Adjunct Instructor, Culinary Arts

Durham Technical Community Col•Durham, NC

46d

About The Position

Do Great Things! Durham Technical Community College is hiring an adjunct instructor in the Culinary Arts Program. The adjunct Bakery and Pastry Arts Instructor - Correctional Programs will perform a variety of routine duties, as needed, to teach a full range of technical skills and principles relative to baking and pastry arts. To provide instruction in the Baking and Pastry Arts course including lecture and lab components. The instructor must be able to facilitate student learning as it relates to established learning outcomes and conduct a daily assessment of student performance in the classroom. This posting is part of a pool recruitment process, which means we are collecting applications for potential openings that may arise during the academic year. Please note: This position may not be for an immediate need. Instead, your application will be kept on file and reviewed as opportunities become available. Pool positions are used to identify qualified candidates in advance, allowing us to fill roles more efficiently when vacancies occur. Teaching both credit and non-credit courses Provides learning activities that stimulate student involvement and encourage critical thinking. The curriculum teaches the foundation of food production in culinary while promoting the long-term career pathways available by providing the real-world knowledge and skills needed for a long-term career in the food and beverage industry. Organizes program of practical and technical instruction, including demonstrations of skills required in culinary professions, lectures on theory, techniques, and terminology; prepares an outline of instructional programs and studies, and creates and assembles instructional materials. Assigns lessons to students and corrects homework; administers tests to evaluate achievement of students in technical knowledge and practical skills; records results. Keeps records of daily attendance and student progress. Assists students, individually or in groups, with lesson assignments to present or reinforce learning concepts; responds to basic student questions; may initiate study groups in preparation for exams. Assists students to develop and implement effective study skills, and practices and provide quality instruction at all times to adult students, teaching classes for the entire class period and properly covering the curriculum and outline for instruction. Enforce academic policy and procedures at all times; Report to the Director any issues, concerns, or problems as it relate to the curriculum, instruction, or student conduct/behavior. Represent the college in a positive and professional manner at all times. Ability to function effectively in a team environment. Demonstrate effectiveness working with populations having diverse values, and/or coming from varied cultures and backgrounds. Attends professional development opportunities when possible. Complete all required training by the college.

Requirements

An associate degree ( or higher) from a regionally accredited institution in Culinary Arts or Food Science is required.
Must be certified within the first week of classes through the National Restaurant Association (NRA): ServSafe for Managers and/or ManageFirst - certified proctor and instructor is required.
Two (2) years of hands-on experience working in the culinary field in a managerial position
One (1) year of teaching or training experience
Must know about restaurant management, marketing, food service costs, and culinary arts.
Working knowledge of instructional theory, basic education principles, practices and methodologies, the developmental process, competency-based curricula, and general classroom and lab practices.
Possesses good organizational skills; and knowledge of record-keeping procedures, including the ability to collect and organize data and information.
Working knowledge of Microsoft Office Suite.
Possesses effective written and verbal communication skills.
Ability to develop effective working relationships with supervisors, co-workers, students, and the general public.
Ability to work independently and to manage work assignments in a highly interpersonal contact environment.
Ability to think creatively and put ideas into action.
Ability to make presentations to a classroom full of students.
Personal integrity, honesty, and the ability to maintain confidentiality.
Understanding of the mission, goals, and objectives of a community college.
Demonstrated understanding of the educational needs of the Durham Technical Community College service area.
Ability to establish, maintain, and promote effective communication and interpersonal relations across departmental lines, with associates, as well as with the business community, the higher education community, and the general public.
Sensitivity to the needs and expectations of students, faculty, staff, and advisory or community groups.
An understanding of and commitment to the mission and philosophy of the North Carolina Community College System
Must be willing to work in a correctional institution with inmates and staff
Frequent standing and walking to monitor student progress
Ability to lift, at times, 20 lbs.; and
Good eye/hand dexterity.

Nice To Haves

A bachelor's degree from a regionally accredited institution in Culinary Arts or Food Science
Three (3) years of professional culinary experience working as a sous chef or chef.
Currently certified through the National Restaurant Association (NRA): ServSafe for Managers
ACF Culinary Certification Level of CEC, CCE, or CEPC

Responsibilities

Teaching both credit and non-credit courses
Provides learning activities that stimulate student involvement and encourage critical thinking.
Organizes program of practical and technical instruction, including demonstrations of skills required in culinary professions, lectures on theory, techniques, and terminology; prepares an outline of instructional programs and studies, and creates and assembles instructional materials.
Assigns lessons to students and corrects homework; administers tests to evaluate achievement of students in technical knowledge and practical skills; records results.
Keeps records of daily attendance and student progress.
Assists students, individually or in groups, with lesson assignments to present or reinforce learning concepts; responds to basic student questions; may initiate study groups in preparation for exams.
Assists students to develop and implement effective study skills, and practices and provide quality instruction at all times to adult students, teaching classes for the entire class period and properly covering the curriculum and outline for instruction.
Enforce academic policy and procedures at all times;
Report to the Director any issues, concerns, or problems as it relate to the curriculum, instruction, or student conduct/behavior.
Represent the college in a positive and professional manner at all times.
Ability to function effectively in a team environment.
Demonstrate effectiveness working with populations having diverse values, and/or coming from varied cultures and backgrounds.
Attends professional development opportunities when possible.
Complete all required training by the college.
Facilitate the learning process by designing and implementing instructional activities that are appropriate and meaningful.
Adhere to the departmental course guidelines and ensure that the content covers competencies.
Order supplies and materials for labs supervised and prepare lab activities and assignments as needed.
Fulfill the duties of clinical or lab instructor in the supervision of students as applicable.
Assume responsibility for maintaining all required college records including attendance and grade reports, roll books, etc.
Evaluate student performance using methods appropriate to the course.