"Adjunct Faculty - Culinary Arts"

Job Details

About Holyoke Community College:

Holyoke Community College is housed on a multi-million-dollar, 135-acre campus, equipped with state-of-the-art technology in specialized learning facilities. HCC serves over 9,000 students annually, and provides a variety of recreational and cultural activities, from sports programs to music festivals, for students and community members alike. The college's strongest assets continue to be an innovative spirit, a sincere concern for students and a commitment to strive for even greater success. These are the values which have created a tradition of excellence spanning more than six decades, and which are enabling Holyoke Community College to meet today's challenges.

Mission: Educate. Inspire. Connect.

Values: Kindness, Inclusion, Trust, Innovation & Collaboration

Kindness, inclusion and trust are the foundation of the work that we do together. Innovation and collaboration enable us to explore and implement the ideas that will shape our future.

Holyoke Community College invites adjunct applications to teach a variety of Culinary Arts related courses from those included in the Culinary Certificate and Associates Degree programs under the direction of the Chair of the Department of Culinary Arts and/or Division Dean. Adjunct faculty provide a quality learning experience for Holyoke Community College students on a semester basis. Adjunct faculty report to a Dean and perform instruction-related duties and responsibilities in a timely manner and in accordance with the mission, policies and procedures of the college. The relationship of the adjunct faculty member to the student is one of teacher and facilitator of learning.

The adjunct faculty member will distribute and review the course syllabus during the first class meeting. The adjunct faculty shall forward the dean no later than the end of the first (1st) week of classes in each session a course syllabus.

The adjunct faculty member will utilize active learning methods and use a variety of instructional strategies designed to assist the learner in meeting the objectives of the course. Such activities can include, but are not limited to: a.) Cooperative learning. b.) Experiential learning, c.) Writing for learning and/or Critical thinking initiatives.

The adjunct faculty member will remain abreast of ongoing developments and practices in his/her professional content area(s).

The adjunct faculty member will arrange for the acquisition and preparation of appropriate materials and equipment in a timely manner necessary to meet course objectives in collaboration with the area dean.

The adjunct faculty member will be prompt and accurate in the recording and reporting of student data including assessment of student performance; including final grade reports.

The adjunct faculty members will be supportive of students' learning goals by: a.) Focusing on student learning outcomes b.) Taking into account the needs and abilities of the students c.) Becoming familiar with academic and social support. Making reasonable provisions to accommodate individual differences. Maintaining the academic integrity of the college. Making himself/herself available to assist students in achieving their learning goals.

The faculty member is aware of and recommends campus services to students as needed. These include library services, the library home page on the College site, financial aid, counseling, supplemental instruction, etc.

Adjunct Faculty are expected to attend all schedule classes. If it is necessary for the adjunct faculty member to miss a class, he/she will follow appropriate procedures by notifying the supervisor or the supervisor's designee and is responsible by providing an alternate assignment.

REQUIRED:

• Bachelor’s degree in culinary science or very closely related field OR a Bachelor’s degree with either a associate degree or certificate in culinary arts or baking/pastry arts OR an associate’s degree in culinary arts or baking/pastry arts with a minimum of four years full time work experience in the culinary/baking field.
• Commitment to and understanding of the community college mission;
• Ability to work effectively and communicate with a diverse faculty, staff and student body.

PREFERRED:

• Master’s degree;
• American Culinary Federation certified or eligible for certification;
• ServSafe certification in food handling;
• ServSafe instructor/proctor certification;
• Teaching experience in higher education;
• Experience in the management of professional kitchens;
• Experience teaching in higher education.

Adjunct Faculty - MCCC Unit Position

Compensation: DCE Continuing Education scale salary; no benefits.

Disability Accommodations:

Holyoke Community College is committed to the full inclusion of individuals with disabilities and will ensure the availability of reasonable accommodations. If a reasonable accommodation is needed to participate in the job application or interview process, please contact the Office of People and Talent at (413) 552-2554.

Background Check:

• Employment is contingent upon the successful completion and review of a background check which will include CORI (Criminal Offender Record Information) and SORI (Sex Offender Registry Information).
• All candidates must have legal authorization to work in the United States. HCC is not sponsoring H1B Visa.