Adjunct- Baking and Pastry Instructor

Hocking College; Nelsonville (OH); On-site; USD 30,000 - 45,000; Part time

Job summary

Hocking College in Nelsonville, OH is looking for an Adjunct Baking and Pastry Instructor passionate about teaching and shaping future professionals in the bakery and pastry fields. The role involves hands-on instruction, curriculum delivery, and maintaining a safe and effective learning environment.

Applicants should have a Bachelor’s degree in culinary arts and relevant certifications. Strong communication skills and the ability to work with diverse student populations are essential. This position offers the chance to teach at a reputable institution while guiding students towards careers in the culinary industry.

Qualifications

• Experience with experiential learning or production bakeries.
• Ability to work effectively with diverse students.
• Knowledge of food safety and industry standards.

Responsibilities

• Teach courses in Baking and Pastry Arts.
• Evaluate student performance through practical exams.
• Maintain a safe learning environment.

Skills

Strong communication skills

Organizational skills

Interpersonal skills

Education

Bachelor’s degree in culinary arts or related field

ACF certification

ServSafe Manager Certification

Job description

Position: Adjunct- Baking and Pastry Instructor

Location: Nelsonville, OH

Job Id: 932

# of Openings: 1

Adjunct- Baking and Pastry Instructor

Position Summary

Hocking College is seeking an experienced and passionate Baking & 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.

Duties and Responsibilities

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 ServSafe, 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.

Participates in Department Activities: Work cooperatively with others to accomplish the goals of the department and technology; share expertise and materials with other department members; work constructively to resolve individual and department concerns; actively participate in technology and department activities and meetings; follow departmental policies.

Qualifications – Education, Experience, and Skills

• 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).
• ServSafe 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.
• Strong 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, educational theory and application, learners and individual learning styles, commitment to learner‑centered educational process, educational technology skills, confidentiality, caring attitude toward students, learning and self‑motivation skills, willingness to extend self to help students succeed, knowledge of College resources available to students, knowledge of organizational structure, current knowledge of programs, objectives, requirements, openness to suggestions for improvement, attention to detail, flexibility, ability to work as a team member, ability to prioritize work, behaves in accordance with Hocking College and Academic Affairs mission, goals, and values.
• Positive attitude.
• Knowledge of safe working conditions.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in commercial kitchen and bakery environments, including exposure to heat, cold, and food production equipment.

Reasonable accommodations may be requested and reviewed according to the Americans with Disabilities Act (ADA).