Company Description:
Monroe Community College (MCC), a public institution in the Rochester, New York, region and a member of the State University of New York system, has built a legacy of innovation since its founding in 1961 and is widely regarded as a crown jewel of the community. MCC offers accessible, high-quality academic and workforce programs to a diverse population of learners.
With campuses in Brighton and Downtown Rochester, plus online options, MCC meets students where they are. The College serves more than 23,500 students-making it the second-largest SUNY community college-and leads the state in SUNY Reconnect enrollment.
Strong outcomes reflect MCC's impact: 87.7% of graduates are employed in New York State one year after graduation, and the College contributes $915 million annually to the regional economy. Guided by shared governance and a 10-member Board of Trustees, MCC partners closely with industry to meet workforce needs and support regional economic growth.
Please Note: Selected candidates must be New York State residents, even if the position you are selected for supports our employees and/or students in a partially or fully remote capacity.
Job Description:
Function of Position:
Adjunct faculty members report to the Chairperson of the Hospitality Department and the Adjunct Coordinator for their discipline. Adjunct faculty teach department courses in Culinary and/or Nutrition and evaluate student performance per guidelines set by the department and Monroe Community College. Adjunct faculty are responsible for preparing lesson plans, creating appropriate teaching aids, and providing students with instructional materials and activities during class. Courses in the department will be assigned at the Brighton Campus. Day or evening courses may be assigned. Adjunct faculty must maintain accurate records on students and submit pertinent data to the department and/or the College, including, but not limited to, attendance information, course information sheets, final exams, and final grades.
Primary Functions:
Monroe Community College (MCC), a public institution in the Rochester, New York, region and a member of the State University of New York system, has built a legacy of innovation since its founding in 1961 and is widely regarded as a crown jewel of the community. MCC offers accessible, high-quality academic and workforce programs to a diverse population of learners.
With campuses in Brighton and Downtown Rochester, plus online options, MCC meets students where they are. The College serves more than 23,500 students-making it the second-largest SUNY community college-and leads the state in SUNY Reconnect enrollment.
Strong outcomes reflect MCC's impact: 87.7% of graduates are employed in New York State one year after graduation, and the College contributes $915 million annually to the regional economy. Guided by shared governance and a 10-member Board of Trustees, MCC partners closely with industry to meet workforce needs and support regional economic growth.
Please Note: Selected candidates must be New York State residents, even if the position you are selected for supports our employees and/or students in a partially or fully remote capacity.
Job Description:
Function of Position:
Adjunct faculty members report to the Chairperson of the Hospitality Department and the Adjunct Coordinator for their discipline. Adjunct faculty teach department courses in Culinary and/or Nutrition and evaluate student performance per guidelines set by the department and Monroe Community College. Adjunct faculty are responsible for preparing lesson plans, creating appropriate teaching aids, and providing students with instructional materials and activities during class. Courses in the department will be assigned at the Brighton Campus. Day or evening courses may be assigned. Adjunct faculty must maintain accurate records on students and submit pertinent data to the department and/or the College, including, but not limited to, attendance information, course information sheets, final exams, and final grades.
Primary Functions:
- Provides students with appropriate learning materials and expertise in basic consumer nutrition.