Adjunct Instructor, Culinary Arts; Part-Time

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Job Title:

Adjunct Instructor, Culinary Arts (Part-Time)

Agency:

Atlanta Technical College

Job Requisition :

JR

Shift:

Any (United States of America)

Compensation Details:

LUMP SUM PER COURSE

Job Description:

Atlanta Technical College (ATC) is seeking highly qualified applicants for the Adjunct Instructor, Culinary Arts (Part-Time), positions in the Academic and Student Affairs division, Business & Public Service Technologies department. This position is located on Atlanta Technical College’s Main campus, just South of Downtown Atlanta. Under general supervision of the Dean of Business & Public Service Technologies and the Program Chair of Culinary Arts, the Adjunct Instructors, Culinary Arts (Part-Time), are responsible for preparing and delivering quality curriculum with daily instruction of Culinary in the classroom and practical settings.

The ideal candidate will have both teaching experience and a strong industry background, along with a commitment to student success and professional standards.
The job schedule may include evenings and weekends. This is a part-time position, up to twenty-nine (29) hours per week.

Jobduties include,butmaynotbelimitedto,the following:

• Demonstrate ability to teach savory food preparation and artistic food presentation, including fruit, vegetable, starch preparation, garde manger, meat, seafood, poultry fabrication, stock, soup, and sauce preparation, international cuisine, regional American cuisine, advanced baking, pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections.
• Demonstrate ability to integrate nutrition, food safety and cost control into instruction.
• Demonstrate ability in HACCP and environmental hygiene.
• Demonstrate ability to adopt and teach new emerging technologies and commitment to meeting needs of and providing instruction to multi-cultural populations that support diversity and cultural understanding inclusion.
• Follow approved course syllabus.
• Demonstrate knowledge of current procedures in the Culinary Arts Field; and
• Perform additional duties as assigned.

COMPETENCIES:

• Skill in developing lesson outlines and materials.
• Skill in presenting subject matter.
• Skill in administering tests to evaluate progress.
• Skill in the use of computers and job-related software programs.
• Skill in interpersonal relations and in dealing with adult learners.
• Oral and written communication skills.
• Knowledge of student information systems.

MINIMUM QUALIFICATIONS:

Must possess and demonstrate the following:

• Associate’s degree in Culinary Arts from an accredited college or university with demonstrated competency in teaching field.
• Five (5) years of related occupational experience as a Sous Chef or higher overseeing at least six (6) or more employees, within the last ten (10) years.
• Current SERV Safe Certification.

PREFERRED QUALIFICATIONS:

• Bachelor’s Degree or higher in Culinary Arts from an accredited college or university with demonstrated competency in teaching field.
• Seven ( 7 ) or more years of demonstrated work experience in the Culinary Arts profession within the past ten (
  10 ) years.
• Previous teaching experience
• Certified Culinary Educator (CCE)-ACF
• Certified Secondary Culinary Educator (CSCE)-ACF
• Certified Hospitality Educator (CHE)-AHLEI
• State-recognizedteachingcredentialorpostsecondaryInstructorcertification

*** May be required to…