Instructor - Culinary Arts

College: SOWELA

Department: Academic Affairs

Sub department: School of Business & Applied Technology

Type of Appointment: Unclassified - Faculty 9 month (Grant Funded)

Salary:

Duties and Responsibilities: This position conducts college-level face-to-face and online courses and is responsible for preparing and delivering lectures, moderating classroom discussions, leading practical application labs, and administering and grading examinations. Demonstrates and teaches subject matter in the classroom and appropriate labs to students. Maintains accurate grade and attendance records. Maintains individual student progress data and ensures this is a part of the student's permanent record. Adheres to all laws pertaining to the disclosure of student records. Posts at the office and on the syllabus, on-campus hours to facilitate interaction with students, other faculty, staff, administrators, and the public. Be available to students via email, phone, and/or in-person conference. May mentor other staff or students. Familiar with a variety of the field''s concepts, practices, and procedures. Rely on experience and judgment to plan and accomplish goals. Performs a variety of tasks. May lead and direct the work of others. A certain degree of creativity and latitude is expected. Receives training or stays current in technological or pedagogical advances that promote student learning.

Required Education: • Associate's degree in culinary arts

• Must meet Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) credentialing requirements and American Culinary Federation Education Foundation (ACFEF) credentialing requirements.

Required Experience: • Three years of post-secondary teaching experience.

Required Knowledge, Skills and Abilities: Ability to adhere to all applicable Louisiana Community and Technical Colleges (LCTC) policies.

• Ability to instruct students in the completion of relevant projects.
• Proficiency in the use of standard office equipment and computers, utilizing a variety of software is essential, including but not limited to the Internet, Word, Excel, Outlook, and PowerPoint. Technology must be used effectively and appropriately in the curriculum.
• Ability to create a positive learning environment for students using innovative, effective, and diverse teaching methods to engage students in their own learning and enhance student success. Collaborate effectively with colleagues and students of various cultural (including traditional, non-traditional, and international students) and socio-economic backgrounds.
• Ability to use technology effectively and appropriately in the curriculum.
• Ability to create a positive learning environment for students using innovative, effective, and diverse teaching methods to engage students in their own learning and enhance student success.
• Ability to collaborate effectively with colleagues and students of various cultural (including traditional, non-traditional, and international students) and socio-economic backgrounds.
• Ability to ensure tests and other means of assessing the achievement of students are sufficiently accurate.
• Ability to be a committed, motivated self-starter who can initiate and complete work with little supervision and/or as a part of a team on larger projects.
• Promote technical and community college education.
• Ability to make independent decisions while demonstrating good judgment.
• Proficiency in the use of standard office equipment and networked personal computers.
• Proficiency in a variety of software, including but not limited to Microsoft Office.
• Oral and written communication skills.
• Ability to perform basic mathematical computations needed to complete job tasks.
• Skilled at planning, organizing, and prioritizing job duties to meet deadlines.
• Maintaining interpersonal professional working relationships at all levels - students, peers, and Executives.

Required Licenses or Certifications: • ServSafe certification.

• Culinary Arts certifications in Culinary Medicine, Savory, and/or Baking and Pastry Arts.

Preferred Education: • Bachelor's degree or a master's degree in culinary arts or a closely related field.

Preferred Experience: • Online teaching experience.

Preferred Knowledge, Skills and Abilities:

Benefits: As a member of the Louisiana Community and Technical College System, SOWELA has an attractive benefits package with a wide variety of benefit options. Benefits offered include retirement, multiple medical insurance options, supplemental insurances (dental, term life, disability, accident, vision, etc.), Tax Saver Flexible Benefits Plan (saves tax dollars on some child care and medical expenses), holidays (14 per year, typically includes longer break at Christmas), generous annual (vacation) and sick leave benefits and Employee Assistance Program. Specific benefits depend on job category, percent effort and length of employment.

Passing pre-employment criminal background screen is required as a condition of employment. SOWELA is an equal opportunity/equal access employer. SOWELA is a State As a Model Employer (SAME) agency that supports improved employment opportunities for individuals with disabilities.