SIPI Temp Parttime Faculty (Culinary Disciplines/Hospitality)

University of New Mexico•Albuquerque, NM

3d•Onsite

About The Position

The University of New Mexico is recruiting temporary part-time adjunct faculty to teach courses at the Southwestern Indian Polytechnic Institute (SIPI), a National Indian Community College and Land Grant institution serving American Indian and Alaska Native students. SIPI is located at 9169 Coors Blvd NW in Albuquerque, New Mexico. Teaching areas include Baking and Pastry Arts, Culinary Arts, Hospitality and Foodservice Management, Nutrition, Food Truck Management, and related culinary disciplines. This is an ongoing recruitment to fill teaching opportunities as needed by the program area. Faculty develop lesson plans, demonstrations, and instructional materials; teach classroom and hands-on laboratory courses in commercial baking, pastry arts, food preparation, and professional kitchen operations; and help ensure safe food handling, sanitation, and proper use of commercial kitchen equipment. They support culinary laboratory setup, supervision, cleaning, and breakdown, assess student learning and technical proficiency, contribute achievement data to program and course evaluations, and maintain student records. The role also includes one office hour per course per week and participation in departmental meetings as needed. Courses may be scheduled during the day, evening, or weekends and may be delivered face-to-face, hybrid, online, or hyflex. Candidates must be proficient with Microsoft Office and able to use digital learning tools and learning management systems, preferably Brightspace. Candidates assigned to distance learning must provide evidence of online teaching certification or demonstrate the ability to obtain required institutional qualifications before instruction begins. A Bureau of Indian Education background security investigation and fingerprint check are required.

Requirements

Meet one of the following: an Associate of Applied Science (AAS) degree or higher in Baking and Pastry Arts, Culinary Arts, Hospitality Management, or a closely related field; or a combination of education, industry certifications, specialized training, and documented professional experience appropriate to the discipline.
Demonstrate relevant professional experience in commercial baking, pastry arts, culinary operations, or a related foodservice discipline.
Demonstrate proficiency in applicable technical practices and food safety standards.
Be proficient in Microsoft Office Suite and able to navigate digital learning tools and online learning management systems.
If assigned to online, hybrid, or hyflex teaching, provide evidence of online teaching certification or demonstrate the ability to obtain required institutional qualifications before instruction begins.
Complete a Bureau of Indian Education background security investigation and fingerprint check.
Submit a cover letter, official transcripts, references, and a resume or CV detailing relevant employment, industry placements, teaching experience, courses taught, and relevant credentials or training.

Nice To Haves

Bachelor’s or master’s degree in Culinary Arts, Hospitality Management, Business Administration, Food Science, Education, or a related discipline.
Five or more years of professional experience in commercial baking, pastry production, culinary operations, or foodservice management.
At least one year of experience teaching at a postsecondary institution or providing professional culinary training.
Current ServSafe Food Protection Manager Certification or relevant credentials from the American Culinary Federation or other recognized professional organizations.
Experience with curriculum development, student assessment, and learning management systems, preferably Brightspace.
Knowledge of Indigenous ingredients, Southwestern food traditions, sustainable food practices, and culturally responsive culinary instruction.
Commitment to understanding the cultures of New Mexico and supporting the university’s mission to serve local and global communities.

Responsibilities

Develop lesson plans, demonstrations, and instructional materials to support student learning and technical competency.
Provide classroom and hands-on laboratory instruction in commercial baking, pastry arts, food preparation, and professional kitchen operations.
Ensure safe food handling, sanitation, and proper use of commercial kitchen equipment, tools, and materials.
Contribute to the setup, supervision, cleaning, and breakdown of culinary laboratory activities.
Develop and implement assessment plans to demonstrate student learning outcomes and technical proficiency.
Contribute student achievement data to program and course evaluations.
Maintain records of student proficiency, attendance, grades, and other documentation consistent with course objectives and college policies.
Maintain one office hour per course per week and participate in departmental meetings as needed.