Adjunct Faculty - Culinary Arts

Overview

Holyoke Community College is housed on a multi-million-dollar, 135-acre campus, equipped with state-of-the-art technology in specialized learning facilities. HCC serves over 9,000 students annually, and provides a variety of recreational and cultural activities, from sports programs to music festivals, for students and community members alike. The college’s strongest assets continue to be an innovative spirit, a sincere concern for students and a commitment to strive for even greater success.

These are the values which have created a tradition of excellence spanning more than six decades, and which are enabling Holyoke Community College to meet today’s challenges.

Mission:
Educate. Inspire. Connect. Values:
Kindness, Inclusion, Trust, Innovation & Collaboration. Kindness, inclusion and trust are the foundation of the work that we do together. Innovation and collaboration enable us to explore and implement the ideas that will shape our future.

Holyoke Community College invites adjunct applications to teach a variety of Culinary Arts related courses from those included in the Culinary Certificate and Associates Degree programs under the direction of the Chair of the Department of Culinary Arts and/or Division Dean. Adjunct faculty provide a quality learning experience for Holyoke Community College students on a semester basis. Adjunct faculty report to a Dean and perform instruction-related duties and responsibilities in a timely manner and in accordance with the mission, policies and procedures of the college.

The relationship of the adjunct faculty member to the student is one of teacher and facilitator of learning.

• Distribute and review the course syllabus during the first class meeting.
• Forward the course syllabus to the dean no later than the end of the first week of classes in each session.
• Utilize active learning methods and a variety of instructional strategies designed to assist the learner in meeting the objectives of the course, including cooperative learning, experiential learning, writing for learning and critical thinking initiatives.
• Remain abreast of ongoing developments and practices in professional content areas.
• Arrange for the acquisition and preparation of appropriate materials and equipment in a timely manner in collaboration with the area dean.
• Record and report student data accurately, including assessment of student performance and final grade reports.
• Support students’ learning goals by focusing on learning outcomes, considering student needs and abilities, and becoming familiar with academic and social support services.
• Make reasonable provisions to accommodate individual differences and maintain the academic integrity of the college.
• Make themselves available to assist students in achieving their learning goals and recommend campus services when needed (library services, financial aid, counseling, supplemental instruction, etc.).
• Attend all scheduled classes; notify the supervisor and provide an alternate assignment if a class must be missed.

• Bachelor’s degree in culinary science or closely related field or a bachelor’s degree with an associate degree or certificate in culinary arts or baking/pastry arts, or an associate’s degree in culinary arts or baking/pastry arts with four years of full-time work experience in the culinary/baking field.
• Commitment to and understanding of the community college mission.
• Ability to work effectively and communicate with a diverse faculty, staff and student body.

Equivalency Statement:
We welcome and encourage applicants who do not meet the qualifications as stated above to document precisely how their background and experience have prepared them for the responsibilities of this position. It is preferred that this document be uploaded separately from the resume, cover letter, and references.

• Master’s degree
• American Culinary Federation certified or eligible for certification
• Serv Safe certification in food handling
• Serv Safe instructor/proctor certification
• Teaching experience in higher education
• Experience in the management of professional kitchens

Adjunct Faculty -…