Baking and Pastry instructor

Brunswick-Community-College; Bolivia (NC); On-site; USD 34,000 - 55,000; Part time

Job summary

Brunswick Community College is seeking a part-time instructor to teach Baking & Pastry, food service, and hospitality courses on campus or remotely as needed. Responsibilities include planning, preparing, delivering instruction, and advising students pursuing careers in these fields.

Qualifications include an Associate degree or higher in Baking and Pastry Arts or related field, plus 5 years of professional experience in baking or food service, and ServSafe certification.

Qualifications

• Associates degree or higher in Baking and Pastry Arts, Culinary Arts, Hospitality Management or a related field.
• 5 years of professional experience in commercial baking, retail bakery, operations, pastry production or food service.
• ServSafe certification or equivalent food safety credential.

Responsibilities

• Plan, prepare, and deliver instruction to students pursuing careers in Baking & Pastries, food service, hospitality.
• Prepare daily instructional lesson plans and instruct on campus, off campus or remotely.
• Advise students who may need extra help or career guidance.
• Provide regular feedback and evaluate student performance using established rubrics and criteria.
• Collaborate with colleagues to review and revise course guides, syllabi and curriculum materials.
• Teach assigned courses following the schedule and curriculum provided.

Skills

Teaching experience

Student advising

Curriculum development

Sanitation standards

Education

ServSafe certification

Assoc degree in Baking

Job description

This is a part time position

Responsibilities include but are not limited to planning, preparing, and delivering instruction to students that are pursuing careers in Baking & Pastries, food service, hospitality

Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies and guidelines of the College.

• Assess the learning outcomes listed in the course guide or syllabus of the class(s).
• Instruct lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the Culinary Institute of America.
• Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance or who need assistance in their studies.
• Provide regular and constructive feedback to students in an objective, consistent and timely manner; evaluate and document student performance using established methods, rubrics and criteria; file course grades consistently and without prejudice.
• Collaborate with colleagues, to prepare, review, revise course guides, syllabi and appropriate curriculum materials for courses offered
• Conduct food preparation and table service in an exemplary manner consistent with the professional standards of the College and within budgetary limits.
• Teach assigned Spanish courses following the schedule and curriculum provided for each course.
• In culinary, baking or pastry arts classes, supervise students in preparing quality food within Institute guidelines.
• Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Professionalism, Uniform, Hygiene Policy and other academic policies.
• Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room or classrooms.
• Stay abreast of new developments in the foodservice and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan.
• Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
• Contribute to the growth of the college by serving on Culinary Advisory Committee, assisting with visitors, recommending students and potential employees and displaying hospitality.

• Associates degree or higher in Baking and Pastry Arts, Culinary Arts, Hospitality Management or a related field
• 5 years of professional experience in commercial baking. retail bakery, operations, pastry production or food service
• Servsafe certification or equivalent food safety credential

• Experience teaching secondary, post-secondary, apprenticeship, or workforce development programs
• Experience preparing students for NOCTI, ACF Servsafe or other industry credentialing assessments.