Adjunct Faculty, Hospitality Management (Culinary Arts)

Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger.

May teach also teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control.

• Prepares and delivers learning activities in order to achieve course outcomes
• Prepares course materials such as syllabi, homework assignments and handouts
• Evaluates and grades students class work, laboratory work, assignments, papers, and examinations
• Maintains and submits student attendance records, grades and other required documentation by specified deadlines
• Be available to students for coaching
• Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development