Job duties include, but may not be limited to, the following: Demonstrate ability to teach savory food preparation and artistic food presentation, including fruit, vegetable, starch preparation, garde manger, meat, seafood, poultry fabrication, stock, soup, and sauce preparation, international cuisine, regional American cuisine, advanced baking, pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections. Under general supervision of the Dean of Business & Public Service Technologies and the Program Chair of Culinary Arts, the Adjunct Instructors, Culinary Arts (Part-Time), are responsible for preparing and delivering quality curriculum with daily instruction of Culinary in the classroom and practical settings.