"Adjunct Faculty - Hospitality Management - Chef de Cuisine"

Adjunct faculty may be assigned a maximum workload of 24 contact hours or equivalent per academic year (i.e., fall and spring semesters). Classes within the program are offered in daytime, evening, and/or online modalities based on student demand.

Courses to be taught:

• FSM109 Introduction to Food Prep/Production
• FSM110 Advanced Quantity Culinary Arts
• FSM162 Classical Cuisine

Deliver course content that aligns with the college's curriculum standards and student learning outcomes.

Develop course syllabi, assignments, and assessments that reflect current industry practices and ensure course outcomes are met.

Foster an inclusive and engaging learning environment that accommodates diverse learning styles and promotes student success.

Use technology and other resources to enhance course delivery and student engagement, including online, hybrid, or face-to-face modalities.

Maintain accurate records of student's progress and grades.

Must adhere to mid-term verification and final grade posting deadlines.

Adhere to institutional policies and procedures, including those related to academic integrity and accessibility.

Experience Requirements:

The equivalent of one year's full-time non-teaching work experience within hospitality or FACS area. Two years teaching college courses in culinary arts.

Preferred Experience:

Minimum of three years teaching culinary arts in a college or university

Education Requirements:

Bachelor's in culinary arts, hospitality management, FACS, or related area. Current credential to comply with State of Illinois Food Service Manager's Certification and Instructor Certification.