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Adjunct Instructor - Culinary Arts
Laredo Community College in Laredo, Texas
 
 
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Date Posted 09/19/2019
Category
Faculty-Vocational & Technical-Culinary Arts
Employment Type Fulltime
Application Deadline Open until filled
 
 
 
 
 

Job Title

Adjunct Instructor - Culinary Arts

Department

Culinary Arts

Position Type

Part Time

Position Grade

 

Position Level (Faculty Only)

 

Step Range

 

Salary Range

$750/SHE

Pay Basis

SHE

Hours Per Week

 

Essential Duties and Responsibilities

The Culinary Arts instructor is responsible for: preparing students for career in the hospitality industry, providing technical instruction relevant to the actual work environment using the prescribed course curriculum, exercising methods of recruitment and retention of students, working within and in harmony with the institution’s goals and objectives, and work involves occasional bending and lifting of 40 pounds or less. Perform the duties to include direct preparation and seasoning and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Responsible for activities which consist of collaboration with specified personnel and plans and develops recipes and menus, determines production schedules and worker-time requirements to ensure timely delivery of services in the hospitality industry, estimates amounts and costs and requisitions supplies and equipment to ensure efficient operation, evaluates and solves procedural problems to ensure safe and efficient operations in the hospitality sector.
This individual will provide course instruction and monitor teaching/learning effectiveness in his/her discipline in accordance with the duties as listed below and as assigned by the Instructional Coordinator,
Associate Vice-President for Instruction (AVPI) and/or Vice President for Instruction and Student Services in accordance with the Laredo Community College Manual of Policy.

Characteristic Duties and Responsibilities

1. Develop, evaluate, and revise programs, courses, syllabi and objectives to ensure instructional and programmatic responsiveness to the occupational and academic needs of students and to ensure instructional quality through the achievement of competency-based objectives.
2. Must keep abreast of the changes that occur in their discipline due to the rapid changes of technology by attending conferences; by returning to their appropriate field of expertise either through course work or world-of-work experiences; and by reading scholarly journals.
3. Ensure that course syllabi not remain static and must be revised to reflect accurately the expectations the faculty have for their students and any new competencies delineated in the programmatically evaluation process.
4. Participate in activities designed for professional growth and development.
5. Inform the students in writing about course requirements, grading requirements, testing assignments, absence policy, and other pertinent information for each course assigned.
6. Actively participate in meetings called by the AVPI or Instructional Coordinator for the purpose of disseminating information, providing input into the decision making process, and sharing expertise with colleagues.
7. Compile, administer and grade assignments and/or examinations in a timely manner to inform students about their progress and to provide opportunities which will allow students to succeed. Use multiple measurements of assessment. Include opportunities for research and outside assignments.
8. Provide a safe environment for students and be responsible for the security of assigned equipment, materials, and classrooms.
9. Encourage use of support services by students. Collaborate with support services staff to ensure that appropriate information is being shared and discussed.
10. Participate in a minimum of three hour per week on campus assigned duties, including an average of two posted office hours or the Learning Center for consultation with students.
11. Provide appropriate information to Library staff regarding desired discipline materials.
12. Provide information and/or data to the requesting officer so that the proper reports may be completed and filed with the proper educational agency, funding agency, or accrediting agency.
13. Follow procedures related to the Registration Office, including grade reports and deadlines; attendance record reports; withdrawal deadlines; class changes; and time and room scheduling.
14. Participate in faculty evaluations as described by the Instructional Coordinator and/or the AVPI.
15. Follow proper procedures for requesting textbooks, instructional supplies, and expendable supplies; submit travel and absence reports on a timely basis.
16. Substitute for colleagues when necessary.
17. Prepare, assign and direct the students in library research and/or outside assignment.
18. Promote the College’s Programs and curricula.
19. Follow the academic calendar and other policies and procedures adopted by the Board of Trustees.
20. Perform other duties assigned by the Instructional Coordinator and/or AVPI.
21. Participate in Southern Association accreditation activities; implement Institutional Effectiveness plan in occupational area.
22. Use current technology to enhance effectiveness, including but not limited to computers, CAl programs such as PasPort, Canvas, blackboard/soft chalk/camstasia studio, overhead projectors, PowerPoint, audio visual equipment, and willing to learn and apply any other technology needed to enhance learning.
23. Maintain FERPA standards as applied to public institutions of higher learning.
24. Participate in Southern Association accreditation activities, participate in Texas Higher Education Coordinating Board, and other agencies reports, site visits, self-studies, etc.; implement Institutional Effectiveness plan in occupation area.

Position Reports To

Culinary Arts Instructional Coordinator

Required Qualifications

Associate’s degree with a major in the teaching field.
Must have five (5) years of work experience in the area of culinary arts, nutrition, dietetics, and/or home economics including field experience.
Extensive knowledge in the areas of food sciences, nutrition, sanitation/safety, basic food preparation, professional cooking and meal service, international cuisine, fundamentals of baking, garde manger, buffet theory and production, principles of food beverages, the management of food production and service in the hospitality industry.
Minimum of five years work experience in the area of Culinary Arts, nutrition, dietetics, and/or home economics including field experience.

Preferred Qualifications

Bachelor’s degree.
The following certifications are preferred American Culinary Federation Certified or Executive Chef Certification.
A Serv-Safe instructor/proctor certification is preferred.

Certificates/Licenses and Skills

Preferred certifications: American Culinary Federation Certified or Executive Chef Certification; Serv-Safe instructor/proctor

Knowledge, Skills and Abilities

The faculty must demonstrate discipline, competence, pedagogical competence that engages the student and focuses on student learning.
The faculty must demonstrate the ability to use current
technology to enhance teaching effectiveness.
The faculty must be cooperative and professional in his/her communications with the public, the students, colleagues, college administrators and Culinary Arts advisory committee members.
In addition, the faculty must have a good writing skills, vocabulary skills, and computer skills. Faculty must be able to operate specialized kitchen equipment and audio-visual instructional materials.
Must be able to develop and use
laboratory/lecture strategies that enhance teaching effectiveness and promote student learning.
Knowledge and use of Microsoft Office and Microsoft Outlook is required.
Faculty must be willing to work days evenings and weekends as needed.

Physical Demands

Walking, standing, lifting, carrying, and bending.
Occasionally required to lift items weighing up to 40 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Supervision Exercised

 

Work Environment

Inside Work-in a well lighted and air conditioned area most of the time.

Safety

Required to work safely and follow safety rules. Report unsafe working conditions and behavior. Take reasonable and prudent actions to prevent others from engaging in unsafe practices.

Special Conditions

Other duties may be assigned by immediate supervisor. May be required to work outside regular working hours. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. May be required to work at a different college work site or campus as needed.

EEO Statement

In compliance with Title VI of the Civil Rights Act of 1964, Executive Order 11246 and Title IX of the Education Amendments of 1972 and Section 504 of the Rehabilitation Act of 1973, Laredo Community College is open to all persons regardless of race, color, religion, sex, age, marital status, disability, or national origin who are otherwise eligible for admission as students. Furthermore, Laredo Community College is an Equal Opportunity Employer and no applicant or employee will be discriminated against because of race, color, religion, sex, age, marital status, disability or national origin. This institution will not enter knowingly into any contractual agreement for services or supplies with any firm failing to follow fair employment practices.

Posting Detail Information

 

Posting Number

PT00057

Number of Vacancies

1

Open Date

04/08/2016

Close Date

 

Open Until Filled

Yes

Special Instructions to Applicants

Please ensure that you remove/hide all personal information from any attachments that you upload into the system. This includes social security number and date of birth.

Requesting hiring departments will have access to your application and will contact you directly with specific job details should a position become available.

Apply
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