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

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

• Demonstrate cleanliness in the kitchen
• Apply safety and sanitation guidelines to minimize food illness and injuries
• Describe the methods for cleaning, storing, and cooking vegetables
• Explain the different classification of pastas
• Recall cooking techniques when using moist heat
• Recall cooking techniques when using drying heat
• Identify cuts of beef and fish
• Demonstrate basic knife 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