PT Instructor Pool - Baking and Decorative Arts

Part-Time Baking and Decorative Arts Instructor

Madison College is recruiting a pool of highly motivated and qualified candidates to teach part time courses for the Baking and Decorative Arts program. Applications will be accepted on a continuous basis for the  academic school year. If you possess the aspiration to help others succeed, this is an opportunity for you to positively impact the community and lives of our students.

Madison College is a first-choice institution that offers exceptional educational opportunities to our students providing high-demand skills for professional and academic growth.

Madison College's dedication to promoting equity, inclusion and diversity is reflected in our Mission, Vision, and Values. We believe every member on our team enriches our diversity by exposing us to a broad range of ways to understand and engage with the world, identify challenges, and to discover, design, and deliver solutions. We value the ability to serve students from a broad range of cultural heritages, socioeconomic backgrounds, genders, abilities, and orientations.

Therefore, we seek applicants who demonstrate they understand the benefits of diversity in a higher education community. Come be part of our great team!

This position is responsible for instruction in the Baking and Decorative Arts program at the college level. This includes developing a relevant and progressive curriculum, designing and implementing effective learning strategies and environments, delivering instruction of high quality, assessing student learning, advising students, and participating in college service activities at the department, division and college levels.

This position reports to the Associate Dean – School of Business and Applied Arts.

Essential Duties:
The following duties are typically expected of this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.

• Responsible for instruction in the Baking and Decorative Arts program including but not limited to the following courses:
  Experimental Baking, Yeast Breads, Artisan Breads, Intro to Baking, Pastries, Baking Principles, Bakery Retail, Baking Seminar, Bakery Production, Specialty Cakes & Miniatures, Finishing, Cake Decorating, Advanced Cake Decorating, Fondant and Gum paste, Plated Desserts, Chocolates, and Chocolate and Sugar Confections.
• Develop and plan appropriate instructional strategies and alternative delivery strategies when appropriate including but not limited to hybrid, face-to-face and on-line course delivery.
• Participate in in-service meetings, convocation training, staff development training or other activities or programs requested by the Department.
• Assist and advise students who have problems with assignments, tests, grades, course content, career concerns, and other academic matters.
• Comply with college policies and directions regarding student testing, record keeping, advanced standing, providing grades on a timely basis, evaluating student performance and maintaining office hours for student assistance and counseling, etc.
• Maintain competencies as an instructor as aligned with the Faculty Quality Assurance System.
• Assist students in developing work experience assignments such as internships, work study assignments, team projects, etc.
• Demonstrate a commitment to the college's mission, vision and values.

Knowledge, Skills, and Abilities:

• Knowledge of current educational methods and strategies, including learner-centered instruction, assessment, evaluation and collaborative techniques and strategies that address closing the gap in student access and achievement across race, gender and disability.
• Knowledge of the current baking and decorative arts techniques, the science related to baking, processes, current trends and philosophies as well as new and emerging trends impacting the baking and decorative arts industries.
• Knowledge of accreditation requirements of the Retail Bakers of America, the International Cake Exploration Societé (ICES), and Bread Bakers Guild of America.
• Mastery level skills and abilities to produce scratch bakery products from raw ingredients, with the emphasis on…