Top 6 Culinary arts faculty Jobs in Dearborn, Mi

Adjunct Faculty - Culinary (Hospitality)
Henry Ford College —Dearborn, MI
- $53.88 - $58.53 an hour
- Classroom
- Hospitality
- Management
- Tuition reimbursement
- Paid time off
Culinary Arts - CTE Approved
Grosse Pointe Public School System —Grosse Pointe, MI
- Classroom
- High school
- Teaching Certification
- Disability insurance
- Health insurance
Breithaupt Career Technical Center Day Trade Teacher - Culinary Arts
DPSCD —Detroit, MI
- $64.50 an hour
- Online Application
- Classroom
- Microsoft Outlook
- Computer literacy
Adjunct Culinary Instructor
Oakland Community College —Auburn Hills, MI
- $1,000 a week
- Classroom
- Culinary experience
- 5 years
- Health savings account
- Health insurance
Personal & Professional Learning On-Call Culinary Instructor
Schoolcraft College —Livonia, MI
- $22 an hour
- Full-time
- Mid-level
- Experience equivalent to degree accepted
- Teaching
Adjunct Faculty - Pastry Chef
Henry Ford College —Dearborn, MI
- $53.88 - $58.53 an hour
- Classroom
- 5 years
- University
- Tuition reimbursement
- Paid time off

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Adjunct – Hospitality
Columbus State Community College —Columbus, OH
Creates a positive classroom atmosphere that encourages active and collaborative learning, student effort, academic challenge, student and faculty interaction,…
$55.88 per contact hour

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culinary arts faculty jobs near dearborn, mi

Adjunct Faculty - Culinary (Hospitality)

Henry Ford College -
Dearborn, MI

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Job Details

$53.88 - $58.53 an hour

Benefits

Tuition reimbursement
Paid time off

Qualifications

Buffet service
Menu design
ServSafe
Culinary arts instruction experience
Banquet experience
Associate's degree
Vocational education experience within culinary arts industry

Full Job Description

Core Competencies and Qualifications

Earned Associate’s Degree or higher from a regionally-accredited institution in Culinary Arts required. Bachelor’s degree in Culinary Arts or a related field required.
Master’s degree preferred.
ACF certification at Chef level (CSC or higher) required.
Training or teaching experience required.
Lead or management experience required.
Demonstrated competency in the following areas required:
Beginning professional cooking, a’la carte and buffet cookery, banquets & catering, international cooking, garde manger & menu planning required.
Serv-Safe Certification required.

Essential Duties and Responsibilities including but not limited to

Uphold the best scholarly and ethical standards of his or her discipline.
Make a reasonable effort to participate in professional development activities in order to identify and implement effective teaching strategies that foster student learning.
Make a reasonable effort to foster honest academic conduct and ensure that his or her evaluations of students reflect each student’s performance.
Demonstrate respect for students as individuals and foster a respectful atmosphere in the classroom or an online learning environment.
Treat all students with respect and fairness without regard to race, color, religion, national origin, sex, age, weight, height, marital status, familial status, protected disability, sexual orientation, political affiliation or belief or any other status protected by law.
Demonstrate mastery of course material, come to class prepared to teach the days lesson (including preparing all handouts, exams or other materials before the start of class), and present the material conscientiously.
Teach course(s) in accordance with the description in the Course Master and in accordance with Department and/or standardized course policies. It is recognized that the methods, procedures, and interpretations of various instructors may differ.
Make himself or herself available for student consultations and provide guidance to students to promote student learning and success.
Meet all scheduled classes and final examinations as scheduled.
Grade and return written work to students in a timely manner. Maintain appropriate records of students’ attendance, intermediate, and final grades; submit required reports to the appropriate office by the scheduled deadlines.
Develop and distribute an effective course syllabus, following the guidelines of College policies and incorporating required elements of the course master; adhere to the written syllabus throughout the semester, within reasonable limits; participate in the College course evaluation process.
Be informed of the Colleges support services for students and recommend their use, when advisable.
Make every reasonable effort to attend scheduled staff meetings.
Behave appropriately in dealing with students and staff so as to maintain a scholarly and professional atmosphere.
Notify the Associate Dean as soon as possible if unable to meet scheduled class session; schedule personal vacations to coincide with the College.
Responsible for performing, analyzing and reporting assessment of student learning.

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Refine Your Search

culinary arts faculty jobs in dearborn, mi

Adjunct Faculty - Culinary (Hospitality)

Culinary Arts - CTE Approved

Breithaupt Career Technical Center Day Trade Teacher - Culinary Arts

Adjunct Culinary Instructor

Personal & Professional Learning On-Call Culinary Instructor

Adjunct Faculty - Pastry Chef

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