Noncredit Hospitality Program Instructor

Title: Noncredit Hospitality Program Instructor

Agency: Virginia Peninsula Community College

Location: Multiple Locations

FLSA: Exempt

Hiring Range: 0

Full Time or Part Time: Part Time

Additional Detail

Job Description:

Virginia Peninsula Community College changes lives, empowers students to succeed, and enhances the social and economic vitality of the region through high quality education and workforce training, excellent service, and innovative partnerships.

Non-Credit Adjunct Instructors are required to provide instruction, support, assessment, and mentorship to Virginia Peninsula Community College’s non-credit learners. Noncredit Adjunct Instructors are required to fully participate in the mission and community of the college. The major emphasis shall be on teaching, by working with non-credit program participants in classrooms, laboratories, clinical sites, field sites, distance learning, individual conferences, and related contexts to help learners develop their interest and abilities to the fullest.

Duties and responsibilities

Teaching Load

This noncredit Adjunct Instructor position is part-time and contracted on a course-by-course basis as needed on a contract basis, and will not exceed 1500 contracted hours per year. Contracts may include a combination of teaching contact hours, classroom preparation and closure activities; curriculum design and lesson preparation; participant advising and support; and participant assignment assessment and evaluation. Teaching schedules may include a combination of day, evening, weekend, and distance education classes based on course schedules and instructor availability. This position’s primary training location will be at the Historic Triangle Campus located in Williamsburg, VA. Other training opportunities may also be available at VPCC’s Hampton campus. 

Non-Credit Adjunct Instructor teaching loads during the calendar year will include such combination of day, evening, weekend, and distance education classes as the needs of the college require. Non-Credit Adjunct Instructors work up to 1500 hours throughout the calendar year, which will be primarily focused on teaching contact hours, but may include other related duties such as classroom preparation and closure activities; curriculum design and lesson preparation; participant advising and support; participant assignment assessment; and evaluation; etc. Adjuncts appointed to “Lead” Instructor positions may also be required to perform some course coordination tasks and duties as well as significant learner advising on an ad hoc basis. Teaching assignments may include classes at the Hampton or Historic Triangle campuses and/or off-site locations; on-campus and online classes; day, evening, and/or weekend classes. 

Professional Activities and Contributions

Virginia Peninsula Community College’s Hospitality program is an intensive two-track program with the option to choose between a Hospitality focus (122 contact hours) and a Food Service focus (136 contact hours). As with all adjunct instructors, some additional responsibilities include: assisting with design, development, and assessment of curriculum; serving in the role of mentor for learners and contributing to College governance and to service; collaborating in a diverse and collegial organizational culture with high standards for performance; remaining current in the academic discipline and in trends in teaching through professional development, further education, industry work-based activities and/or scholarship. In addition, the position also requires acquisition and expense tracking/reporting of class supplies and materials.

• Knowledge of Hospitality Service and Management (Hotel/Motel Management)
• Knowledge of Food Service (Restaurant/Industrial Kitchen) and Food Service Management
• Knowledge of adult learning theory and methodologies.
• Knowledge of competency-based education principles and methods.

• Excellent oral and written communication skills
• Demonstrated teaching and educational facilitation skills.

• Ability to apply Hospitality and Food Service Management theories to practical applications.
• Ability to assess learner performance and progress and to provide appropriate feedback.
• Demonstrated ability to measure, assess and align learner outcomes within courses.
• Ability to promote higher-order thinking and problem solving among educational participants.
• Ability to adhere to established standards for educational quality.
• Ability to maintain complete, accurate educational records.
• Ability to adapt to state requirements, local needs, and national trends.
• Strong interpersonal skills, flexibility, and customer service orientation. 
• Professional Certification/Certificate (if applicable)
• Some sort of professional, industry recognized credential in Food Service, Hospitality Management, Food Safety and/or Education (or equivalent) is required.