Adjunct Faculty Pool - Culinary Arts (CULA)

SFCC Santa Fe Community College; Santa Fe (NM); On-site; USD 27,552 - 48,216; Part time

Job summary

SFCC Santa Fe Community College is seeking a part-time Culinary & Pastry adjunct instructor to provide instructional support in Culinary Arts courses. The role involves creating curriculum, assessing student outcomes, and maintaining a student-centered learning environment.

Ideal candidates will possess a Culinary Diploma or Associate degree, along with relevant industry experience and necessary certifications. This position is essential for fostering student success in a vital educational program.

Qualifications

• Associate degree with 1 year related experience or equivalent.
• ServSafe certification required or willingness to obtain within 3 months.

Responsibilities

• Provide classroom and possibly online instruction in Culinary Arts.
• Assess student outcomes in pastry and baking.
• Create and maintain effective learning environments.

Skills

Knowledge of teaching methodologies

Strong communication skills

Problem solving

Time management

Sensitivity to diverse backgrounds

Education

Culinary Diploma or Associate degree in Culinary Arts

ServSafe certification

Job description

Compensation

Based on Adjunct Pay Schedule

Compensation Type: Salary

Employment Type: Adjunct/Part Time Faculty (Fixed Term)

Scheduled Weekly Hours: 2.25

Grade: Department:

Position Summary

A Culinary & Pastry adjunct instructor is appointed on a term contract for instructional, temporary and part-time assignments. They are not assigned to other responsibilities such as professional service or college service. They have no right to reappointment. Persons appointed at this rank will vary in minimal academic qualifications but generally shall have a relevant doctoral or equivalent terminal degree to teach at the upper division and graduate level, and a master’s degree for lower division courses. All degrees shall be from accredited institutions or from internationally reputable and recognized institutions. Exceptions to these requirements may be made by the Provost upon presentation of evidence of a record of experience or other credentials that indicate academic degree equivalence.

Duties & Responsibilities

• Provides classroom and, possibly, online instruction in Culinary Arts courses; conducts assigned classes in accordance with approved course syllabi; creates curriculum and assessment instruments; uses appropriate technology in teaching.
• Demonstrates and teaches methods and techniques of pastry and baking.
• Assesses student outcomes of all course and program outcomes such as bread baking, cake decorating and dessert plating.
• Creates and maintains effective, student-centered, learning environments.
• Maintains and submits to Dean up-to-date course outlines and assessment materials.
• Assists in the development and selection of textbooks, equipment, supplies, and other instructional materials appropriate to the course and program requirements.
• Acquaints students with course content, requirements, grading procedures, and attendance policy.
• Advise students concerning academic achievement and learning goals; assists students with enrollment, registration and navigating systems; works with Counseling/Special Services and the Tutoring Center, making referrals as necessary.
• Maintains approved schedule of office hours.
• Remains current with developments in the teaching and culinary arts to provide up-to-date instruction addressing individual learning styles, using the latest supportive technology and alternative delivery methods.
• Collaborates with other faculty and staff in the School of Business, Education and Professional Studies and across the college.
• Assumes special duties assigned by Dean and/or designated representative.
• Additional duties and responsibilities requiring the same or lesser skills, knowledge and dexterity may be required.

Knowledge, Skills and Abilities

• Current and demonstrated Knowledge in applicable course content.
• Knowledge of current teaching methodologies and practices such as cooperative learning, service-learning, traditional and alternative assessment, diverse learning styles, tutorial units and related instructional learning laboratories.
• Knowledge of evaluation methodologies.
• Knowledge of record keeping.
• Knowledge of curriculum design and planning.
• Must possess strong verbal and written communication skills.
• Skills in problem solving.
• Skills in time management.
• Skills in computer use.
• Skills in listening and critical thinking, must have a sensitivity to and understanding of diverse academic socioeconomic, cultural, special needs and ethnic backgrounds of college students.
• Ability to communicate information and ideas.
• Ability to speak clearly.
• Ability to work with students with learning differences and disabilities.

Minimum Qualifications

• Associate degree, 1 year related industry experience, ServSafe certification or willingness to obtain within 3 months of employment.
• Certificate, 2 years related industry experience, ServSafe certification or willingness to obtain within 3 months of employment.
• High school diploma or equivalent, 3 years related industry experience, ServSafe certification or willingness to obtain within 3 months of employment.

Preferred Qualifications

• Culinary Diploma or Associate degree in Culinary Arts, Hospitality or Restaurant Management.
• College teaching, curriculum development and assessment experience.
• Professional Pastry Chef Certification.
• Experience in a wide variety of pastry and baking techniques.
• Varied industry experience including front of the house management, catering, banquet, food service, purchasing and supervision.

Physical Demands

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Approximate percentages of other activities: Standing 70% Walking 20% Sitting 10% Driving 0%.

EEO Statement

As an EEO employer, Santa Fe Community College will not discriminate in our employment practices based on an applicant’s race, ethnicity, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, serious medical condition or status as a protected veteran or spousal affiliation. Santa Fe Community College hires only U.S. citizens and individuals lawfully authorized to work in the U.S. For more than 35 years, Santa Fe Community College has been the gateway to success for individuals and the community by providing affordable, high-quality educational programs that serve the social, cultural, technological and economic needs of a diverse community. SFCC is designated a Best for Vets and a Military Friendly school. The college serves more than 13,000 students per year in its credit, noncredit and adult programs.