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Instructor, Culinary Arts - Adjunct (Re-advertised)

Position Information Job Title Instructor, Culinary Arts - Adjunct (Re-advertised)
Job Description Teaching faculty at Guilford Technical Community College are responsible for supporting student success by creating an optimum learning environment, responding to student needs, managing effective instructional activities, modeling employability skills, demonstrating professionalism, developing cooperative work relationships with other faculty and staff, supporting college administrative requirements, and maintaining competency in their instructional field. He/she will be responsible for quality instruction and for effective participation and interest in the total affairs of the college. The Division of Business, Creative and Performing Arts at Guilford Technical Community College seeks an energetic, enthusiastic and collaborative Culinary Arts educator to join our team as a part-time instructor. Under general supervision, this person will teach courses designed for support of our Culinary Arts career technical programs, which may include: Sanitation and Safety; Culinary Skills I and II; Baking I; Garde Manger I and II; and Food & Beverage Service. The successful candidate should be prepared to integrate technology skills into the classroom, be available to teach at times and locations that meet the needs of students and be committed to working constructively with all facets of our program within a community college setting. Successful applicants will be placed into our pool of adjuncts to be assigned sections or serve as substitute instructors on an as needed basis.
Duties/Functions Teaching
Prepare & teach departmental courses to include:
? developing learner centered lesson plans
? employing teaching strategies & instructional materials for different learning styles
? incorporating, as pedagogically appropriate, current technology in classroom, distance learning and laboratory environments
? creating and modeling a quality learning environment that supports a diverse student population
? preparing, distributing and utilizing instructional support materials, including course syllabi, supplementary materials, instructional media and other devices as appropriate
? conducting appropriate assessment of student learning outcomes in courses and programs/general education as appropriate Professional Development Maintain a professional status that supports the instructional mission by:
? participating in professional development activities to maintain currency in field; maintaining current credentials or licensures as required by program or accreditation
? participating in professional development opportunities to advance teaching skills and strategies Administration
Provide daily & ongoing oversight of facilities, equipment and student records to include:
? maintaining classroom and laboratory spaces including upkeep of assigned equipment
? providing for the security of facilities, equipment and instructional materials and maintaining safe working conditions
? maintaining student records (e.g., grades and attendance) in accordance with established deadlines using a variety of technology-based programs (e.g., Colleague, WebAdvisor, Moodle)
? complying with all applicable college, state and federal rules and regulations Student Support
Provide an environment conducive to student success to include:
? addressing student concerns in a timely manner
? promoting retention/persistence by assisting students to develop strategies for success
? referring students to campus and community resources when appropriate ? Demonstrate and model the College's employability skills: adaptability, communication, information processing, problem solving, responsibility and teamwork. Additional Duties & Responsibilities: ? Maintain student records ? Perform all duties as assigned by supervisor.
Difficult Challenges
Contacts
Education Required - Associate's Degree in Culinary Arts or Baking & Pastry or Hotel/Restaurant Management or Hospitality Management from a regionally accredited post-secondary institution - ServSafe Certification
Education Preferred - Bachelor's degree in Culinary Arts or Hotel/Restaurant Management or closely related degree from a regionally accredited post-secondary institution - Certified Executive Chef or Certified Culinary Educator or Certified Food and Beverage Executive
Experience Required -3 years of of recent professional experience working in the foodservice industry -Post-secondary teaching or professional training experience in any of the following formats: teaching courses, training sessions, conducting professional development workshops, and/or other continuing education seminars
Experience Preferred -Experience with assessment of student learning outcomes -Experience with distance learning and/or alternate instructional delivery systems
KSA Required The Instructor shall possess an understanding of and commitment to the nature and role of the Community College, particularly its ?open door? policy. He/she shall have demonstrated personal and professional competence for the responsibilities assigned. The Instructor must be able to:
1. Multi-task
2. Respect Diversity
3. Adapt to changing procedures, protocols or assignments.
4. Create and maintain a learner centered environment
5. Communicate effectively
6. Ability to effectively implement and apply technology solutions.
KSA Preferred
Department/Job Specific Requirements -American Culinary Education membership within six months of starting the job Mandatory GTCC Trainings (upon initial hire) and annual updates as required; other required trainings may be added as needed):
1. Reporting Requirements
2. Discrimination & Anti-Harassment (within 30 days of hire; annual refresher thereafter)
3. Shooter on Campus (within 30 days of hire; annual refresher thereafter)
4. Personal Information Protection (within 30 days of hire; annual refresher thereafter)
5. Ethics and Social Responsibility (within 30 days of hire; annual refresher thereafter)
6. eLearning Level One (before the first day of the first semester teaching)
7. eLearning Levels Two and Three for instructors who teach online or hybrid delivery methods (before the first day of the first semester teaching)
Physical Demands 1. May include teaching day, evening and/or weekend hours
2. Physical requirements
a. Hear and see
b.Stand extended periods of time (up to 6 hours) Other: 1. Criminal history checks, with acceptable results, are required.
Posting Type Adjunct Faculty
News & Record.Category: Education, Keywords: Cooking Teacher

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