Depending on courses assigned, faculty may also be required to: Organize practical and technical instruction and lectures on working in the food industry; food and supply requisitioning; kitchen safety and safe food-handling practical training; equipment and kitchen maintenance; development and delivery of science-based cooking theory, technical demonstration, time management, laboratory instruction and supervision. Depending on position, candidate must have demonstrated ability and expertise in the food service industry pertaining to: The preparation of desserts, breads and fermentation, chocolate, Viennoiserie, confections, bakeshop ingredients, and other aspects of baking and pastry work including sanitation, equipment safety, and kitchen operations.