Faculty Member, Baking and Pastry Arts

Position Summary

The Baking and Pastry Arts faculty position supports the Hospitality, Culinary and Tourism programs and strategic operation of the School of Technology, Trades, Business, and Hospitality. Faculty work as members of an instructional team of full- and part-time colleagues to consistently deliver high quality instruction to students.

By creating an inclusive learning environment that integrates diverse perspectives and respect for all individuals, the faculty member fosters student mastery of learning outcomes using current disciplinary practices while actively engaging students in critical thinking, effective communication, creative problem-solving and modeling open-minded inquiry.

This position is part of the full-time faculty collective bargaining unit. Working conditions (including teaching load) are governed by the UAMD-FCC collective bargaining agreement.

Essential Duties and Responsibilities

1. Teach assigned courses in fundamental baking principles, advanced baking, breads, artistry, and other related credit and non-credit HCTI courses in instructional modalities as determined by the College.
2. Maintain an in-person, on-campus presence for a minimum of 20 hours per week.
3. Participate in curriculum development, academic assessment and accreditation responsibilities as appropriate.
4. Develop and implement strategies for student success, including general student advising.
5. Attend and participate in division, school, career community and other meetings, Commencement, Convocations, time sensitive meetings called by administration, student open houses, orientations and administrative days.
6. Service to the College, including but not limited to participation in College committees.
7. Contribute to the College’s strategic initiatives including participation in student, course, and program outreach activities in the College and community.
8. Engage in on-going professional learning including, but not limited to, the implementation of new pedagogical delivery techniques, up-to-date knowledge of their discipline and effective teaching practices.
9. Performs other work-related duties as assigned.

Required Minimum Qualifications

1. Master’s Degree in Education, Hospitality, Business or closely related field OR Higher Education Degree or Certificate in Culinary Arts or Baking and Pastry Arts or closely related field from an accredited institution
2. Experience teaching (community college level preferred), mentoring, or training and/or industry related experience in content area or closely related field
3. Currently hold or be eligible for renewal of ServSafe Food Manager Certification