Adjunct Faculty - Culinary Arts

Adjunct faculty are responsible for delivering course content aligned with curriculum standards and student learning outcomes within a maximum workload of 24 contact hours per year, across daytime, evening, and online formats based on demand.

• Develop syllabi, assignments, and assessments reflecting current industry practices to ensure course objectives are met.
• Create an inclusive, engaging learning environment accommodating diverse learning styles to promote student success.
• Utilize technology and resources to enhance course delivery via online, hybrid, or face-to-face modalities.
• Maintain accurate records of student progress and grades, adhering to deadlines and institutional policies, including academic integrity and accessibility.
• Courses taught include FSM110 Advanced Quantity Culinary Arts and FSM162 Classical Cuisine.
  

• Requirements include at least one year of full-time non-teaching experience in hospitality or FACS. Preferred qualifications are two years of college teaching experience and two or more years of relevant full-time work experience. A bachelor’s degree in culinary arts, hospitality management, FACS, or related fields is required.