Adjunct- Baking and Pastry Instructor

Adjunct
- Baking and Pastry Instructor

Hocking College is seeking an experienced and passionate Baking and Pastry professional to serve as an Adjunct Instructor in the Baking Degree Program. The instructor will provide hands-on and classroom instruction that prepares students for successful careers in baking, pastry arts, and food service operations. Students in the program learn fundamental and advanced baking techniques, pastry production, production management, and industry best practices while working toward an associate degree and ACF Certified Pastry Culinarian credential.

The ideal candidate will possess strong industry experience, a commitment to student success, and the ability to create engaging learning environments that mirror professional bakery and pastry operations.

Teach assigned lecture, laboratory, and experiential learning courses in Baking and Pastry Arts. Deliver instruction in areas including:

• Baking Fundamentals
• Breads and Artisan Breads
• Pastries, Cakes, and Desserts
• Yeast Dough Production
• Candy and Confections
• Petit Fours and Miniature Pastries
• Baking Production and Laboratory Operations
• Catering and Banquet Production
• Food Safety and Sanitation
• Purchasing and Cost Control

Provide demonstrations of professional baking and pastry techniques. Evaluate student performance through practical exams, projects, assignments, and classroom assessments. Maintain accurate attendance, grading, and student records. Utilize the College’s Learning Management System (LMS) and academic technologies. Laboratory and Safety Management Maintain a safe and sanitary learning environment in accordance with Serv Safe, local health department, and industry standards. Ensure proper use and maintenance of baking and pastry equipment.

Monitor inventory and assist with ordering supplies and ingredients as needed. Enforce food safety, workplace safety, and sanitation procedures. Student Support Mentor and advise students regarding career pathways within the baking and pastry industry. Assist students in preparing for internships, practicums, certifications, and employment opportunities. Support student participation in community events, catering functions, competitions, and industry engagement activities. Program Engagement Collaborate with full-time faculty and industry partners to ensure curriculum remains aligned with workforce needs.

Participate in departmental meetings and professional development activities as requested. Support accreditation and assessment activities when appropriate.

Bachelor's degree in culinary arts, Hospitality Management, or related field. Previous teaching or training experience in higher education, apprenticeship, or workforce development settings. American Culinary Federation (ACF) certification such as:

• Certified Pastry Culinarian (CPC)
• Certified Working Pastry Chef (CWPC)
• Certified Executive Pastry Chef (CEPC)

Serv Safe Manager Certification. Experience with experiential learning, catering operations, or production bakeries. Strong communication and interpersonal skills. Ability to work effectively with students from diverse backgrounds. Degree must be from a regionally or nationally accredited institution recognized by the U.S. Department of Education or the Council for Higher Education Accreditation or equivalent as verified by a member of the National Association of Credential Evaluation Services, Inc.

Evidence of professional development in the field of concentration as demonstrated by activity in professional associations, consultative practice, participation in seminars, workshops, and formal coursework, and individual reading and research. Excellent communication skills (written and verbal). Strong technology skills including usage of email, student information system, and learning management system. Organizational, record-keeping, and interpersonal skills. Knowledge of subject area. Knowledge of educational theory and application.

Knowledge of learners and individual learning styles. Interest in and commitment to the learner-centered educational process. Educational technology skills.…