Adjunct Faculty - Culinary Arts

Adjunct faculty may be assigned a maximum workload of 24 contact hours or equivalent per academic year (i.e., fall and spring semesters). Classes within the program are offered in daytime, evening, and/or online modalities based on student demand.

Job Description:

Deliver course content that aligns with the college's curriculum standards and student learning outcomes.

Develop course syllabi, assignments, and assessments that reflect current industry practices and ensure course outcomes are met.

Foster an inclusive and engaging learning environment that accommodates diverse learning styles and promotes student success.

Use technology and other resources to enhance course delivery and student engagement, including online, hybrid, or face-to-face modalities.

Maintain accurate records of student's progress and grades.

Must adhere to mid-term verification and final grade posting deadlines.

Adhere to institutional policies and procedures, including those related to academic integrity and accessibility.

Courses to be taught:

FSM
110 Advanced Quantity Culinary Arts

FSM
162 Classical Cuisine

Experience Requirements:

The equivalent of one year's full-time non-teaching work experience within hospitality or FACS area.

Preferred Experience:

Two years of teaching college courses in culinary arts or related areas. Two or more years of full-time, non-teaching work experience within hospitality or FACS area.

Education Requirements:

Bachelor's in culinary arts, hospitality management, FACS, or related area and the equivalent of one year's full-time non-teaching work experience within hospitality or FACS area.