Instructional Generalist, Hospitality, Culinary and Tourism Institute; HCTI

Requisition Number:

AS988P

Instructional Generalist, Hospitality, Culinary and Tourism Institute (HCTI)

$70,000 - $75,000 Annually

Administrative

This position supports the culinary, baking, hospitality management, and non-credit Hospitality, Culinary and Tourism (HCTI) programs and the strategic operations of Frederick Community College (FCC). The Instructional Generalist (IG) assists the HCTI Director with the administration, curriculum oversight, faculty management, and operations of the HCTI and serves as the subject matter expert for accreditation compliance with the American Culinary Federation. The IG supports the HCTI Director in developing and implementing credit and non-credit HCTI programs from inception to evaluation and serves as the front-line resource for faculty and programs staff.

The IG provides instruction and supports the Director in managing the HCIT Practicum Internship for students. This position supervises FWS and PTVS positions to support HCTI Operations. This position must have the ability to work effectively with a wide range of constituencies in a diverse community and to use varying styles and approaches that reflect an understanding and acceptance of the role of culture in a diverse, multicultural workplace.

• Develop and maintain a cooperative working relationship with all HCTI team members.
• Align all ACF required knowledge, skills and competencies to related course learning outcomes, instructional methods and assessments, and recommend changes for continuous improvement.
• Maintain appropriate records for ACF accreditation compliance and reporting.
• Provide technical expertise and mentoring to HCTI faculty as lead instructor, conduct classroom and lab observations and recommendations for improvement.
• Identify and disseminate information related to current educational methods and techniques, best practices in classroom management and student success to HCTI faculty.
• Hire, supervise and develop Federal Work Study students and PTVS positions to support HCTI Operations.
• Support HCTI Director in advising and managing students in the HCTI Practicum Internship, assisting with finding employer placements and maintain related correspondence and records.
• Provide instruction as needed and assigned by HCTI Director.
• Review, recommend edits, approve, and keep all HCTI course syllabi current, and review alignment in corresponding Blackboard courses, and recommend edits for improvement.
• Advise students and connect them to institutional support resources as appropriate.
• Research instructional materials for HCIT courses and manage course material adoption process with FCC bookstore and external vendors.
• Collect data and prepare reports to document certifications and licensures earned for Perkins reporting.
• Enrich programs by staying current in specific industry issues and trends and incorporating relevant material into curricular content.
• Collaborate with HCTI Director in planning and executing special events that promote enrollment, student engagement, scholarship, and community.
• Identify and engage in professional development to stay current and improve effectiveness as educator and team member.
• Participate in conferences, meetings, and committees internal and external to the college as a member of the TTBH/HCTI team.
• Adhere to all Family Educational Rights and Privacy Act (FERPA) requirements as well as all FCC policies and procedures.
• Perform other duties as assigned.

• Associate’s Degree or Higher Education Certificate in Culinary Arts, Baking and Pastry Arts, Food service Management, Nutrition, Hospitality Management or related discipline.
• Ten years related industry experience in commercial food service kitchen, including time in management/supervisory role.
• Two (2) years of experience in general instructional matters regarding the analysis, design, development, implementation, and evaluation of education programs.
• Serv Safe Food Manager Certification.

• ACF Certification as Certified Chef de Cuisine or higher, completed or in progress.
• Bachelor’s Degree.
• Experience…