Culinary Arts/Food Technology Instructor (Part-Time Faculty - SC)

About the role

The Culinary Arts/Food Technology Instructor will teach classes in accordance with established curriculum and course outlines. Responsibilities include preparing and providing students with course outlines, materials, and lectures that support learning objectives set forth in the course syllabus; helping develop and measure learning outcomes; and assessing student performance.

Responsibilities

• Prepare and provide students with course outlines, materials, and lectures that support learning objectives set forth in the course syllabus.
• Help develop and measure learning outcomes as identified by the department.
• Audit student performance and maintain grade records.
• Report assessment data on student learning outcomes, administrative unit outcomes, and/or student services outcomes.
• Utilize the results of student learning outcomes assessment to make improvements in teaching and learning.
• Maintain appropriate standards of professional conduct and ethics.
• Maintain current knowledge in the subject matter areas.
• Follow the regulations, policies, and procedures of the college and district as published.
• Complete all program/college/district reporting deadlines on time.
• Complete and submit required documents in a timely manner.
• Make use of technology and learning materials that are current, support the lesson, and enable students to engage with the material.
• Establish and maintain a framework for regular and sustained contact with/among students if teaching distance education courses.
• Teach classes during the scheduled time and at the assigned location.
• Meet workload obligations.
• Maintain accurate records.
• May participate in curriculum review and program development.

Requirements

Must meet one (1) of the following qualifications under (a) through (c): Any bachelor's degree or higher and two years of professional experience OR Any associate degree and six years of professional experience OR A combination of education and experience that is at least the equivalent of (a) or (b) above. Applicants submitting an application on the basis of equivalency must thoroughly and completely answer all of the equivalency questions, in addition to providing all other required materials.

Qualifications

Commitment to equity and diversity. All applicants must have demonstrated sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, gender, gender identity, sexual orientation, and ethnic backgrounds of community college students, faculty, and staff. The applicant must be able to demonstrate how these factors relate to the need for equity minded practices within an educational environment.

Skills

Proficiency in culinary arts and food technology, ability to teach effectively, and strong communication skills.

Benefits

N/A

Pay

N/A

Schedule

N/A