"Culinary Foundations Part-Time Instructor, Professional Certificate Programs"

Job Details

Culinary Foundations Part-Time Instructor, Professional Certificate Programs
Job ID: 294253
Location: Kennesaw, Georgia
Full/Part Time: Part Time
Regular/Temporary: Regular

About Us

Are you ready to transform lives through academic excellence, innovative research, strong community partnerships and economic opportunity? Do you want to cultivate an inclusive environment that encourages free expression and civil discourse? Kennesaw State University is one of the 50 largest public institutions in the country. With growing enrollment and global reach, we continue to expand our institutional influence and prominence beyond the state of Georgia. We offer more than 190 undergraduate, graduate, and doctoral degrees to empower our 47,000 students to become thought leaders, lifelong learners, and informed global citizens. Our entrepreneurial spirit, high-impact research, and Division I athletics draw students from throughout the region and from more than 100 countries across the globe. Our university's vibrant culture, career opportunities, rich benefits, and values of respect, integrity, collaboration, inclusivity, and accountability make us an employer of choice. We are part of the University System of Georgia. We are searching for talented people to join Kennesaw State University in our vision. Come Take Flight at KSU!

Location

(Primary Location for Job Responsibilities) Our Kennesaw campus is located at 1000 Chastain Road NW, Kennesaw, GA 30144.
Our Marietta campus is located at 1100 South Marietta Parkway, Marietta, GA 30060.

Department Specific Tasks and Responsibilities

1. Provides instruction in the art of cooking, including food preparation, food safety, various cuisines, and techniques of cooking
2. Ensures student mastery of the following learning outcomes by providing continual feedback and various methods of assessment measurements
   a. Demonstrate cleanliness in the kitchen
   b. Apply safety and sanitation guidelines to minimize food illness and injuries
   c. Describe the methods for cleaning, storing, and cooking vegetables
   d. Explain the different classification of pastas
   e. Recall cooking techniques when using moist heat
   f. Recall cooking techniques when using drying heat
   g. Identify cuts of beef and fish
   h. Demonstrate basic knife skills
3. Weekly preparation for the class, includes but not limited to creating a shopping list, food purchases and kitchen set-up

Department Specific Knowledge, Skills, and Abilities

• Must have knowledge of current trends and developments in the industry
• Must have knowledge of current skills, trends and developments in the industry
• Able to teach and guide students to use knives properly and safely
• Able to teach good sanitation skills
• Willing to shop for food items
• Sensitive to different learning styles of students with cognitive/social issues
• Proficient in teaching and demonstrating fundamental cooking skills
• Strong student service skills

Job Summary

Provides quality and technically relevant instruction in the assigned program. Follows departmental guidelines, policies, procedures and relevant regulations.

Responsibilities

KEY RESPONSIBILITIES:

1. Provides quality and technically relevant instruction of course curriculum
2. Teaches students learning strategies
3. Conducts teaching and instructional activities using educational equipment, manipulatives, props, and other learning aids
4. Provides continual feedback and various methods of assessment measurement by ensuring student mastery of the following learning outcomes as addressed in the program's addendum
5. Assesses and records grading for all homework assignments, quizzes, and tests
6. Completes paperwork associated with classroom and project management
7. Participates in marketing of courses to prospective students by providing technical information regarding course content during biannual Open House events
8. Assists with course and/or program evaluation and continuous improvement and resolve quiz disputes when necessary
9. Maintains acceptable program quality and satisfaction scores
10. Keeps Program Manager informed of any curriculum or student code of conduct issues
11. Records attendance in learning management system

Required Qualifications

Educational Requirements
Associates Degree in culinary or baking and pastry arts, or a Certified Executive Chef or Certified Pastry Chef credential from the American Culinary Foundation

Minimum Experience Required:
Two (2) years of experience working in a professional kitchen.

Minimum Licensure/Certification Required by Law and/or Institution:
ServSafe Certification

Preferred Qualifications

Preferred Educational Qualifications
An advanced degree from an accredited institution of higher education in a related field

Knowledge, Skills, & Abilities

Abilities
Able to handle multiple tasks or projects at one time meeting assigned deadlines
Able to motivate students to actively participate in all aspects of the educational process
Able to review syllabus and learning outcomes the first night of class
Able to provide sufficient time for students to complete course evaluations
Do not release class early
Do not leave class unattended
Able to respond to student inquiries in a timely manner

Knowledge
Be familiar with all emergency procedures posted in the classroom

Skills
Excellent interpersonal, initiative, teamwork, problem solving, independent judgment, organization, communication (verbal and written), time management, project management and presentation skills
Proficient with computer applications and programs associated with the position (i.e., Microsoft Office suite)
Strong attention to detail and follow up skills
Strong customer service skills and phone and e-mail etiquette