Unfortunately, this job is expired as of 11/27/2016.
To continue in your search through the appropriate job categories, click either Administrative Staff, Higher Education Executives, Faculty, Post-Doc and Graduate Assistants, . You can also utilize "guess-free" keyword search tools with up to eight pre-defined criteria. Search for and Apply to academic postings directly from the site. Post your background either confidentially or overtly. Stand out and be discovered!
The Culinary Arts department invites applications for a tenure-track position at the rank of Assistant Professor. The successful candidate is expected to
instruct courses specifically in baking and pastry arts, but may also teach culinary arts, garde mange, restaurant
management lab classes and lecture classes. Develops and modifies
curriculum to meet the changing needs of the culinary arts industry. May manage
the full-service Restaurant Forte, and will be involved in the extensive
catering operations both on and off campus. Teaches day, evening, online
and summer as needed or assigned. Participates in professional associations.
Participates in program assessment and development activities related to
accrediation. Assists in recruitment, advisement, placement and follow-up
of students. Attracts funding to the college through grants and other sources.
Graduation from an accredited institution with terminal, earned degree appropriate to discipline. ABD accepted. Knowledge and skill in current instructional theories, strategies, techniques, and discipline content. Evidence of potential for scholarly/creative work consistent with a teaching university. See preferred qualifications for discipline or program-specific minimum qualifications.
Bachelor’s degree in Culinary Arts, Hospitality Management or closely related field plus five years of baking and pastry experience related to the Summary of Duties and experience in the baking/pastry field.
Teaching experience in discipline at the collegiate level is preferred. Also prefer, experience with traditional and non-traditional students.
Proficiency in appropriate instructional technologies for both classroom and kitchen lab settings in the area of pastry and baking.
Knowledgeable in both classical and contemporary cooking methods.
Must be competent to instruct in both theoretical and practical classroom
Quality knife, cooking, plating and garnishing skills.
Enthusiastic and energetic people skills.
Excellent team work, communication, math and writing skills.
Ability to develop community involvement and community activities.
Experience in course development and assessment, planning, quality and
accreditation processes, and committee service.
Demonstrated commitment to teaching and lifelong learning.
Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.
You were inactive for over twenty minutes. To protect you, we have logged you out. Any unsaved data has been lost.