Baking and Pastry Arts Adjunct Instructors

Job Description:

Associate's degree in Baking and/or Pastry Arts with demonstrated competency in practical baking and pastry arts; a minimum of two (2) years of full-time related occupational experience in pastry techniques to include: artisan breads, chocolate and sugar work, and show pieces, healthy baking, wedding and specialty cakes, custards, plated desserts, quantity baking, introductory and advanced culinary skills and savory food preparation, storeroom operations. Current ServSafe Certification.

Bachelor's degree in Pastry Arts, Culinary Arts, or Foodservice Management. Considerable practical baking and pastry experience within the past five (5) years, and two (2) years of recent, progressive and direct supervisory experience in a baking and/or pastry business is preferred. Previous post-secondary teaching experience within the field is also preferred. Eligibility to certify as a Certified Executive Pastry Chef (EPC) and Certified Culinary Educator (CCE) via American Culinary Federation is also preferred. Demonstrated ability to incorporate technology routinely into instructional and faculty responsibilities, including use of Canvas (LMS) Learning Management System. Demonstrated ability in Hazard Analysis and Critical Control Points (HACCP) and environmental hygiene. Demonstrated ability to communicate and work effectively with multi-cultural populations that support diversity, cultural understanding and inclusion. Demonstrated ability to use a personal computer and current Microsoft Office programs and point-of-sale (POS) technologies.