"Culinary Arts (Wine and Beverage Studies)- Adjunct Professor"

Job Details

Culinary Arts (Wine and Beverage Studies)- Adjunct Professor

Posting Number: A-138-2024

Department: Consumer Science and Design Technologies

Division: Business

Salary: $98.45 per hour (based on lecture hour equivalent)

Open Date: 07/30/2025

Close Date: 06/30/2026

Basic Function/Overview: THIS IS A TEMPORARY, HOURLY AS NEEDED POSITION WITHOUT PERMANENT STATUS. This is a CONTINUOUS recruitment for an applicant POOL to fill part-time, temporary, hourly assignments on an as-needed basis. Departments or divisions will refer to the POOL of applications on file to fill temporary assignments as the need arises. You will be contacted by the hiring manager should the department/division be interested in scheduling an interview.

Essential Duties & Responsibilities

1. Teach assigned courses in accordance with the official course outline of record and department standards. Course assignment: CUL 111 Exploring Beverages – Study of grapes and wine making, spirits processing, and beer making. History, geography, evaluation, and a comparative tasting of wines, spirits, and beers. Selection, storage, service of wines, wine lists, and wine pricing. Evaluation of wine and food pairings. Exploration of nonalcoholic beverages and the role they play in the restaurant industry.
2. Provide high-quality instruction that reflects thoughtful course preparation, sound pedagogical practices, and effective classroom management. Foster an inclusive learning environment by using culturally relevant teaching strategies that engage and support students from diverse backgrounds.
3. Promote critical thinking, problem-solving, and analysis through interactive learning, hands-on experience, and industry-relevant applications.
4. Maintain regular communication with students, provide timely feedback on assignments, and support student success through office hours or other means. Collaborate with department faculty, comply with institutional policies.

Minimum Qualifications:

A. The minimum of one of the following awarded/conferred from a regionally accredited institution:

1. Any bachelor’s degree or higher and two years of professional experience; OR
2. Any associate degree and six years of professional experience; OR
3. The equivalent (must request an equivalency review in the application), OR
4. California Community College credential, “Valid for Life” (no longer issued), authorizing service as an instructor in the appropriate discipline; refer to Ed Code § 87355 (If meeting qualifications with this credential, a copy of the valid lifetime credential must be submitted with the application.);

Professional experience is required when the applicant possesses a master’s degree. The professional experience required must be directly related to the faculty member’s teaching assignment.

AND

B. Commitment to the community college goals/objectives of providing quality programs and services for students with diverse abilities and interests; personal qualities to work effectively and sensitively in a multicultural environment; awareness and commitment to the special needs of non-traditional students.

Preferred Qualifications:

1. Communicate effectively with students orally and in writing.
2. Professional certification(s) such as:

• Certified Sommelier (Court of Master Sommeliers)
• WSET Level 2 or higher (Wine & Spirit Education Trust)
• Certified Specialist of Wine (Society of Wine Educators)
• Cicerone Certification (for beer expertise)

1. Experience with bar or beverage management, including inventory, cost control, and responsible service practices. (ServSafe Alcohol, TIPS certification)
2. Proficiency with learning management systems (e.g., Canvas).
3. Prior teaching experience at the postsecondary level.
4. Willingness to collaborate with colleagues and participate in department activities.