Minimum Requirements: Associate degree or equivalent in Culinary Arts, Hospitality Management, Food Service Management, or a related field, with a minimum of three (3) years of successful full-time professional experience in the culinary/food-service industry, or an equivalent combination of education and professional experience as permitted by ACCS Policy 605.02. The instructor will be responsible for teaching culinary theory and hands-on laboratory courses; maintaining a safe, sanitary, and professional instructional kitchen; assessing student learning; supporting program recruitment and retention; p articipating in curriculum development and program improvement; and maintaining appropriate industry engagement.