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.
a. Hospitality course assignments may include, but are not limited to: Introduction to Hospitality, Hospitality Supervision, Hospitality Cost Control, Introduction to Food and Beverage Management, and Event Planning and Catering.
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;
NOTE: 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.
OR
1. The equivalent (must request an equivalency review in the application), OR
2. 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.);
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 to students orally and in writing.
2. ServSafe Food Protection Manager certified or other American National Standard Institute (ANSI) Food Manager Certificate.
3. Proficiency with learning management systems (e.g., Canvas), and comfort with using technology to enhance instruction and student engagement.
4. Prior teaching experience at the postsecondary level, particularly in community colleges or career and technical education programs.
5. Willingness to collaborate with colleagues and participate in department activities, advisory committees, or community partnerships as appropriate.

Conditions of Employment:
The person holding this position is required to be present on Mt. San Antonio College’s campus to perform all essential duties and responsibilities.

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.
a. Hospitality course assignments may include, but are not limited to: Introduction to Hospitality, Hospitality Supervision, Hospitality Cost Control, Introduction to Food and Beverage Management, and Event Planning and Catering.
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;
NOTE: 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.
OR
1. The equivalent (must request an equivalency review in the application), OR
2. 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.);
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 to students orally and in writing.
2. ServSafe Food Protection Manager certified or other American National Standard Institute (ANSI) Food Manager Certificate.
3. Proficiency with learning management systems (e.g., Canvas), and comfort with using technology to enhance instruction and student engagement.
4. Prior teaching experience at the postsecondary level, particularly in community colleges or career and technical education programs.
5. Willingness to collaborate with colleagues and participate in department activities, advisory committees, or community partnerships as appropriate.

Conditions of Employment:
The person holding this position is required to be present on Mt. San Antonio College’s campus to perform all essential duties and responsibilities.