Noncredit Hospitality Program Instructor

Virginia Community College System-posted 2 months ago
Part-time • Entry Level
Remote • Multiple Locations, VA
Educational Services
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Virginia Peninsula Community College changes lives, empowers students to succeed, and enhances the social and economic vitality of the region through high quality education and workforce training, excellent service, and innovative partnerships. Non-Credit Adjunct Instructors are required to provide instruction, support, assessment, and mentorship to Virginia Peninsula Community College's non-credit learners. Noncredit Adjunct Instructors are required to fully participate in the mission and community of the college. The major emphasis shall be on teaching, by working with non-credit program participants in classrooms, laboratories, clinical sites, field sites, distance learning, individual conferences, and related contexts to help learners develop their interest and abilities to the fullest.

  • Provide instruction, support, assessment, and mentorship to non-credit learners.
  • Participate in the mission and community of the college.
  • Teach in classrooms, laboratories, clinical sites, field sites, and through distance learning.
  • Assist with design, development, and assessment of curriculum.
  • Serve as a mentor for learners and contribute to College governance.
  • Collaborate in a diverse and collegial organizational culture.
  • Remain current in the academic discipline and in trends in teaching.
  • Track and report on class supplies and materials.
  • Extensive Formal Education/Training and/or Experience in Hospitality Management and/or Food Service.
  • Some teaching, training and/or mentoring experience required, preferably in Hospitality and/or Food Service.
  • Knowledge of Hospitality Service and Management.
  • Knowledge of Food Service and Food Service Management.
  • Knowledge of adult learning theory and methodologies.
  • Knowledge of competency-based education principles and methods.
  • Excellent oral and written communication skills.
  • Demonstrated teaching and educational facilitation skills.
  • Ability to apply Hospitality and Food Service Management theories to practical applications.
  • Ability to assess learner performance and progress and provide appropriate feedback.
  • Ability to promote higher-order thinking and problem solving among educational participants.
  • Ability to adhere to established standards for educational quality.
  • Ability to maintain complete, accurate educational records.
  • Ability to adapt to state requirements, local needs, and national trends.
  • Strong interpersonal skills, flexibility, and customer service orientation.
  • Professional Certification/Certificate in Food Service, Hospitality Management, Food Safety and/or Education (or equivalent) is required.
  • Significant curriculum development and/or instructional/project management experience strongly preferred.
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