Spring 2027 Temp Full-Time Culinary Faculty (On-Site)

Dallas College; Farmers Branch (TX); On-site; USD 54,000 - 66,000; Full time

Job summary

Dallas College is seeking a faculty member for a temporary full-time Spring 2027 position. The role requires on-campus presence in Texas with potential hybrid arrangements after six months based on policy and needs.

Responsibilities include teaching assigned classes, preparing syllabi, maintaining records, and evaluating student progress. A Bachelor’s in Culinary Arts, Pastry Arts, Hospitality, Food Science, Gastronomy, or Business with relevant experience is required, plus teaching experience

Qualifications

• Bachelor's degree in Culinary Arts, Pastry Arts, Hospitality, Food Science, Gastronomy, Business and 3 years non- teaching work-related experience or associate's degree in one of these areas and 5 years non- teaching work-related experience
• One year of demonstrated teaching experience required.
• Official transcript will be required.
• Bilingual or multilingual preferred.

Responsibilities

• Teach students in assigned classes in accordance with course descriptions and learning outcomes.
• Provide students with a syllabus that includes required institutional policies, course objectives, materials, and methods of evaluation.
• Provide a workload schedule showing teaching and office hours.
• Certify student attendance in classes by the established deadlines.
• Maintain accurate and complete course records.

Education

Bachelor's degree in Culinary Arts, Pastry Arts, Hospitality, Food Science, Gastronomy, Business and 3 years non- teaching work-related experience or associate's degree in one of these areas and 5 years non- teaching work-related experience

One year of demonstrated teaching experience required.

Official transcript will be required.

Bilingual or multilingual preferred.

Job description

Dallas College is seeking a faculty member for a temporary full-time Spring 2027 position. The role requires on-campus presence in Texas with potential hybrid arrangements after six months based on policy and needs.

Responsibilities include teaching assigned classes, preparing syllabi, maintaining records, and evaluating student progress. A Bachelor’s in Culinary Arts, Pastry Arts, Hospitality, Food Science, Gastronomy, or Business with relevant experience is required, plus teaching experience