PT Instructor Pool - Culinary Arts

Madison Area Technical College; Washington (District of Columbia); Presencial; USD 55 000 - 83 000; Tempo parcial

Resumo da oferta

Madison Area Technical College seeks part-time instructors for the Culinary Arts program to teach courses like Professional Cooking, Food Theory and Meat Cutting. The pool posting supports courses for the 2026-2027 year and emphasizes equity and student success.

Instructors will develop curricula, deliver high-quality instruction in multiple formats, advise students, and participate in department and college service activities as needed.

Qualificações

• Knowledge of current educational methods and strategies in culinary education.
• Ability to design progressive curricula and effective learning environments.
• Demonstrated ability to deliver instruction at college level with diverse learners.

Responsabilidades

• Instruct Culinary Arts courses such as Professional Cooking, Food Theory and Meat Cutting.
• Develop and implement instructional strategies including hybrid, face-to-face and online delivery.
• Advise students, assist with assignments and scheduling, and participate in department activities.
• Maintain office hours for student support and contribute to college service activities.

Conhecimentos

Teaching

Curriculum design

Student advising

Instructional strategies

Collaborative skills

Formação académica

Associate’s degree in Culinary or related field

ServSafe Instructor/Proctor certification

ServSafe Food Manager certification (min 90%)

Descrição da oferta de emprego

Job Posting Date

June 17, 2026

Salary Information

Salary depends upon workload.

Department

School of BAA_Hospitality

Job Description

Madison College is recruiting a pool of highly motivated and qualified candidates to teach part time courses for the Culinary Trades program. Applications will be accepted on a continuous basis for the 2026-2027 academic school year. If you possess the aspiration to help others succeed, this is an opportunity for you to positively impact the community and lives of our students. Madison College is a first-choice institution that offers exceptional educational opportunities to our students providing high-demand skills for professional and academic growth.

Madison College’s dedication to promoting equity, inclusion and diversity is reflected in our Mission, Vision, and Values. We believe every member on our team enriches our diversity by exposing us to a broad range of ways to understand and engage with the world, identify challenges, and to discover, design, and deliver solutions. We value the ability to serve students from a broad range of cultural heritages, socioeconomic backgrounds, genders, abilities, and orientations. Therefore, we seek applicants who demonstrate they understand the benefits of diversity in a higher education community. Hiring a diverse workforce that mirrors our student population is more than just a commitment at Madison College – it is the foundation of what we are striving to do. Come be part of our great team!

Organizational Function and Responsibilities

This position is responsible for instruction in the Culinary Arts program at the college level. This includes developing a relevant and progressive curriculum, designing and implementing effective learning strategies and environments, delivering instruction of high quality, assessing student learning, advising students, and participating in college service activities at the department, division and college levels.

This position reports to the Associate Dean – School of Business and Applied Arts.

Essential Duties

The following duties are typically expected of this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.

1. Responsible for instruction in the Culinary program including but not limited to the following courses: Professional Cooking, Food Theory and Meat Cutting.

2. Develop and plan appropriate instructional strategies and alternative delivery strategies when appropriate including but not limited to hybrid, face-to-face and on-line course delivery.

3. Participate in in-service meetings, staff development training or other activities or programs requested by the Department.

4. Assist and advise students who have problems with assignments, tests, grades, course content, career concerns, and other academic matters.

5. Comply with college policies and directions regarding student testing, record keeping, advanced standing, providing grades on a timely basis, evaluating student performance and maintaining office hours for student assistance and counseling, etc.

6. Maintain competencies as an instructor as aligned with the Faculty Quality Assurance System.

7. Assist students in developing work experience assignments such as internships, work study assignments, team projects, etc.

8. Demonstrate a commitment to the college’s mission, vision and values.

Knowledge, Skills, and Abilities

1. Knowledge of current educational methods and strategies, including learner-centered instruction, assessment, evaluation and collaborative techniques and strategies that address closing the gap in student access and achievement across race, gender and disability.

2. Skill in the use of educational technology and alternative delivery methods.

3. Knowledge and ability to infuse multicultural perspectives into course content and delivery.

4. Skill in communications and human relations with populations having diverse socio-economic and racial backgrounds, as well as individuals with disabilities.

5. Ability to interact with business and industry to establish partnerships.

Minimum Qualifications

• Associate’s degree in a related field
• Two (2) years or 4,000 hours of related work experience
• Must be currently certified as a ServSafe Food Manager with a min. score of 90%
• To teach Principles of Sanitation: Must have the ServSafe Instructor/Proctor certification
• OR
• Ability to obtain Associate’s degree in Culinary or related field within three (3) years.
• Ability to obtain a ServSafe Certification during the onboarding process.
• Ability to obtain ServSafe Food Manager with a minimum of 90% within one (1) year.
• Five (5) years or 10,000 hours of related work experience.

At least 1 year of occupational work experience (2,000 hours) must be within 5 years prior to the date of appointment (this can be waived if the instructor has at least 2 years of post-secondary teaching experience in the field within the previous 5 years)

SPECIALINSTRUCTIONSTOAPPLICANTS

Madison College utilizes pool postings for all Part-time Instructor positions. This posting is a pool position to collect applications for potential part-time instruction positions. Part-time Instructors are hired on a per course basis each semester, and teaching one semester does not guarantee assignment for the following semester. The teaching hours for a part-time instructor vary and can include day, evening, and weekend classes.

We regard diversity in the workforce as a competitive advantage and strongly support its presence in our educational environment.

Madison Area Technical College does not discriminate on the basis of race, color, national origin, sex, disability or age in employment, admissions or its programs or activities. Madison College offers degrees, diplomas, apprenticeships and certificates in Architecture & Engineering; Arts, Design & Humanities; Business; Construction, Manufacturing & Maintenance; Culinary, Hospitality & Fitness; Education & Social Services; Health Sciences; Information Technology; Law, Protective & Human Services; Science, Math & Natural Resources; and Transportation. Admissions criteria vary by program and are available by calling our Enrollment Office at [phone] or [phone] Ext. 6210. The following person has been designated to coordinate Title IX of the Education Amendments of 1972 and Section 504 of the Rehabilitation Act of 1973 and to handle inquiries regarding the college’s nondiscrimination policies: Lisa Muchka, Director, Civil Rights and Compliance, 1701 Wright Street, Madison, WI 53704 [phone]