Instructs classes in the Culinary Program; coordinates assigned activities with other college programs, divisions, departments and outside agencies; and provides responsible and complex administrative support to the Director, Culinary, Catering, Hospitality and to the Dean, Public Service and Transportation.
Essential Functions:
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Plans and delivers accessible, quality instruction that enhances student learning and ensures students’ understanding of course outcomes.
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Prepare objectives, assignments, grading standards, attendance polices and course syllabus to be distributed at first class meeting; select text books; prepare, proctor and grade tests; prepare instructional materials and aids.
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Maintains and completes accurate records of student attendance and grades as indicated by institutional policy and submits all final reports in an accurate and timely manner.
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Provides supervisor with objectives and course outlines for each class; begin and end each class on time; turn in reports, final grades and other forms on time; revise course content and objectives as required; administer student evaluations each term; develop new courses in field as required.
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Ensures availability for all students, in the classroom and through distance learning, by maintaining established office hours, offering availability by appointment, and by responding to electronic communication in an appropriate, timely manner.
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Assists in the evaluation of activities and operations of assigned program; ensure that operations meet the goals and objectives of the college and the needs of the student population.
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Attends department meetings as directed.
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Assist in the development and execution of Continuing Education courses as directed.
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Establishes and maintains productive working relationships with faculty, staff, advisory committees, outside agencies, and/or clinical affiliates.
Marginal Functions:
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Support college functions/cultural activities; assist in the placement of students.
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Actively supports the college’s retention, progression, and completion initiatives, leading to all student learners’ success.
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Supports the college’s mission, vision, and core values by adhering to all policies, procedures, and faculty guidelines.
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Perform other duties as assigned.
This position description covers the most essential functions and duties associated with this position. The President or appropriate supervisory personnel may assign additional duties. The College reserves the right to alter duties, responsibilities, conditions, working hours, and job title with or without notice.
Knowledge of:
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Basic culinary and pastry techniques used in the industry.
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Principles and techniques of classroom instruction.
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The mission, goals and objectives of CCC&TI.
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Principles and procedures of record keeping.
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Principles and techniques involved in test development and administration.
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Safe work practices and procedures.
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Operational characteristics of equipment and tools used in the area of work assigned.
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English usage, spelling, grammar and punctuation.
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Modern office procedures, methods and computer equipment.
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Current trends, research and development in the area of assignment.
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Pertinent federal, state and local laws, codes and regulations.
Ability to:
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Interpret and apply college and assigned division goals, objectives, policies, procedures, rules and regulations.
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Contribute to the development of academic mission, goals and objectives which compliment those of the college.
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Interpret and apply Federal, State and local policies, laws, and regulations.
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Communicate clearly and concisely, both orally and in writing.
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Establish and maintain effective working relationships with those contacted in the course of work.
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Interpret, explain, and enforce departmental policies and procedures.
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Work independently in the absence of supervision.
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Provide classroom and laboratory instruction to students.
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Follow all safety rules and regulations of the Department.
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Understand and follow oral and written instructions.
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Operate a variety of mechanical equipment in a safe and effective manner.
Environmental Conditions:
The instructor should have the ability to effectively handle a work environment and conditions which involve an office and classroom workspace, and working closely with others.
The instructor must maintain the office and teaching environments by maintaining equipment and supplies, ensuring overall cleanliness, functionality, and conformance to OSHA standards to provide a safe work environment.
Physical Conditions:
Physical and marginal functions require the ability to maintain physical condition appropriate to the performance of assigned duties and responsibilities, which may include the following; standing, walking or sitting for extended periods, moderate lifting and carrying, general manual dexterity, operating assigned equipment, and extended exposure to computer screens.
The instructor is required to maintain effective audio-visual discrimination and perception needed for making observations, reading and writing, operating assigned equipment, communicating with others, and handling varied tasks simultaneously.
Additionally, the instructor must maintain mental capacity, which permits making sound decisions and using good judgment, demonstrating intellectual capabilities, and evaluating the effectiveness of programs and personnel.
Scheduling Conditions:
This is a part-time position, with availability of contract hours and scheduling (day/evening/online) dependent enrollment needs each semester.
Traveling Conditions:
Local travel between the Caldwell campus, Watauga campus, or any off-campus sites may be needed.
Training:
Associate Degree in culinary arts or baking and pastry from an accredited school required.
ServSafe certification required.
Bachelor's degree in culinary arts or baking and pastry preferred.
Experience:
Five years of prior work experience in the food service industry is required.
Two years of food service leadership experience preferred.
Experience in improving kitchen efficiencies, quality, food, and labor costs, and/or teaching at a post-secondary institution preferred.
