The instructor is responsible for developing and implementing the daily lesson plans and activities for the assigned classes to include Introduction to Foods, Soups & Sauces, Meat Fabrication, Garde Mange, World Cuisine and Restaurant Kitchen Operations. Instructors are responsible for creating a classroom environment that implements best practices, supports industry standards, and engages students in career and technical education. The instructor is responsible for assisting in shared lab operations. The instructor will also maintain industry and required certification(s) for specialized fields. This position is responsible for 15 credit hours of instruction per fall and spring semester. Equivalent non-credit instruction may be exchanged for credit instruction. For Culinary Arts instructors, this equates to approximately 25–30 hours per week of combined lecture and lab instruction, with remaining time allocated for office hours, lab preparation, and grading.