Culinary Arts Instructor- 9 Month

Cape Fear Community College; Wilmington (NC); On-site; USD 40,000 - 56,000; Full time

Job summary

Cape Fear Community College in Wilmington, NC seeks a full-time Culinary Arts instructor to teach sanitation, safety and cooking and baking techniques. You will develop curriculum, prepare educational materials, and deliver lectures, demonstrations and lab sessions to students in the Culinary Arts program.

Responsibilities include evaluating student performance, preparing lesson plans, and maintaining records.

Qualifications

• Associate’s degree in Culinary Arts required.
• Two years of industry experience required.
• Post-secondary teaching experience preferred.
• Experience with Blackboard or online instructional platforms preferred.

Responsibilities

• Teach courses in Culinary Arts focusing on sanitation, safety and cooking & baking techniques.
• Develop and update curriculum and instructional materials.
• Provide classroom instruction through lectures, demonstrations and laboratory exercises.
• Evaluate student performance via tests and practical exams.
• Maintain accurate records of attendance and grades and manage paperwork.

Skills

Communication skills

Instructional techniques

Classroom management

Team collaboration

Education

Associate’s degree in Culinary Arts

Associate’s degree in Baking & Pastry Arts

Tools

Blackboard

Job description

DEFINITION:

To teach courses in Culinary Arts program in sanitation, safety and cooking & Baking techniques to Culinary Arts. To develop and update curriculum and prepare educational material for courses, provide classroom instruction to college students through lecture, demonstration, and laboratory exercises, handouts, responding to questions and testing.

SUPERVISION RECEIVED AND EXERCISED:

• Receives direct supervision and/or technical direction from the Culinary Arts and Baking & Pastry Arts Program Director, and the Business, IT, and Public Service Department Chair
• May exercise technical supervision of PT Instructors.

ESSENTIAL AND OTHER IMPORTANT FUNCTION STATEMENT:

Essential and other important responsibilities and duties may include, but are not limited to the following:

• Establishing and maintaining above average standards for culinary classroom and lab in sanitation and safety.
• Instruct students in proper knife skills, dress code, sanitation, and fundamental cooking and baking techniques.
• Must be able to evaluate students’ performance through testing and practical exams.
• Provide classroom and laboratory instruction to students
• Prepare lesson plans and schedule classroom activities
• Develop and prepare supplement materials to enhance textbook lessons
• Develop and prepare tests to evaluate student performance; grade record individual scores
• Provide classroom demonstrations on various equipment and machinery; develop laboratory assignments to provide hands on experience as appropriate
• Maintain accurate records of student attendance and performance
• Maintain and submit all required paperwork in a neat, accurate and timely fashion, including but not limited to: class rosters, registration forms, pay sheets, attendance forms and grade rosters
• Oversee the implementation of policies and procedures related to required teaching area and in accordance with CFCC policies and guidelines

Other Important Functions:

• Be able to demonstrate all of the above skills to students through classroom demonstrations.
• Give feedback and constructive criticism to students based on performance.
• Assess the relevancy and impact of various lessons and recommend improvements as needed
• Oversee and participate in field studies and assignments; travel with students to provide assistance and instruction as appropriate
• Perform other duties and responsibilities as assigned

QUALIFICATIONS:

Knowledge of:

• Classroom and laboratory instructional techniques and procedures
• Principles and procedures of academic and instructional techniques and procedures
• Current trends, research and development in the area of assignment
• Principles and techniques involved in test development and administration

Ability To:

• Interpret and apply College goals, objectives, policies, procedures, rules, and regulations
• Communicate clearly and respectfully, both orally and in writing
• Establish and maintain cooperative-working relationships with those contacted in the course of work
• Maintain effective audio-visual discrimination and perception needed for:
• Making observations
• Reading and writing
• Communicating with others
• Operating assigned equipment
• Handling varied tasks simultaneously
• Maintain physical condition appropriate to the performance of assigned duties and responsibilities, which include the following:
• Standing or sitting for extended periods of time
• Operating assigned equipment
• Handling varied tasks simultaneously
• Bending, stooping, climbing or lifting up to 50 pounds
• Maintain mental capacity, which allow the capability of:
• Making sound decisions
• Responding to questions
• Demonstrating intellectual capabilities

EXPERIENCE AND TRAINING GUIDELINES

Minimum Education/Training:

• Associate’s degree in Culinary Arts from a regionally accredited college or university

Minimum Experience:

• Two (2) years of industry related experience

Preferred Education/Training, Experience, Skills:

• Prior experience in teaching at post-secondary level is preferred
• An Associates in both Culinary Arts and Baking and Pastry Arts
• Five (5) years of industry related experience
• Experienced in Blackboard, or other on-line instructional platforms

Special Instructions to Applicants:

• Valid North Carolina Driver’s License: If applicable to position must possess and maintain a valid NC driver’s license and a driving record that meets College-established standards.
• This position REQUIRES UNOFFICIAL TRANSCRIPTS AND/OR TRAINING CERTIFICATIONS be submitted in addition to the application. Please have these documents ready to upload when applying.
• Candidates are required to submit OFFICIAL TRANSCRIPTS for all degrees obtained prior to their first day of work or hire date. If highest level of education is High School diploma or equivalent, proof of completion is required.
• Candidates who have obtained their education outside of the US and its territories must have their academic degree(s) validated, at their own expense, by an outside credential evaluation service as equivalent to the Baccalaureate or Master's degree conferred by a regionally accredited college or university in the United States.
• To claim veterans’ preference, all eligible persons shall submit a DD Form 214, Certificate of Release or Discharge from Active Duty, to Human Resources during the application process. Human Resources will verify eligibility.