Compensation: Based on Adjunct Pay Schedule Compensation Type: Salary Employment Type: Adjunct/Part Time Faculty (Fixed Term) Scheduled Weekly Hours: 2.25 Grade: Department: Instruction Position Summary A Culinary & Pastry adjunct instructor is appointed on a term contract for instructional, temporary and part-time assignments. They are not assigned to other responsibilities such as professional service or college service. They have no right to reappointment. Persons appointed at this rank will vary in minimal academic qualifications but generally shall have a relevant doctoral or equivalent terminal degree to teach at the upper division and graduate level, and a master's degree for lower division courses. All degrees shall be from accredited institutions or from internationally reputable and recognized institutions. Exceptions to these requirements may be made by the Provost upon presentation of evidence of a record of experience or other credentials that indicate academic degree equivalence. Adjunct Faculty members can only serve as Faculty Senators if they teach during the current semester or have taught within the last fiscal year. Duties & Responsibilities Provides classroom and, possibly, online instruction in Culinary Arts courses; conducts assigned classes in accordance with approved course syllabi; creates curriculum and assessment instruments; uses appropriate technology in teaching.
Demonstrates and teaches methods and techniques of pastry and baking.
Assess student outcomes of all course and program outcomes such as bread baking, cake decorating and dessert plating.
Creates and maintains effective, student-centered, learning environments.
Maintains and submits to Dean up-to-date course outlines and assessment materials.
Assists in the development and selection of textbooks, equipment, supplies, and other instructional materials appropriate to the course and program requirements.
Acquaints students with course content, requirements, grading procedures, and attendance policy.
Advises students concerning academic achievement and learning goals; assists students with enrollment, registration and navigating systems; works with Counseling/Special Services and the Tutoring Center, making referrals as necessary.
Maintains approved schedule of office hours.
Remains current with developments in the teaching and culinary arts to provide up-to-date instruction addressing individual learning styles, using the latest supportive technology and alternative delivery methods.
Collaborates with other faculty and staff in the School of Business, Education and Professional Studies and across the college.
Assumes special duties assigned by Dean and/or designated representative.
Although the above are typical of the duties and responsibilities normally performed, additional duties and responsibilities requiring the same or lesser skills, knowledge and dexterity may be required.
Knowledge, Skills and Abilities Current and demonstrated Knowledge in applicable course content Knowledge of current teaching methodologies and practices such as cooperative learning, service-learning, traditional and alternative assessment, diverse learning styles, tutorial units and related instructional learning laboratories Knowledge of evaluation methodologies Knowledge of record keeping Knowledge of curriculum design, and planning Must possess strong verbal and written communication skills Skills in problem solving Skills in time management, Skills in computer use, Skills listening and critical thinking, must have a sensitivity to and understanding of diverse academic socioeconomic, cultural, special needs and ethnic backgrounds of collage students Ability to communicate information and ideas; Ability to speak clearly Ability to work with students with learning differences and disabilities Minimum Qualifications: High school diploma or equivalent.
Three (3) years' experience as a professional baker or pastry chef.
ServSafe certification or willingness to obtain.
Preferred Qualifications Culinary Diploma or Associate degree in Culinary Arts, Hospitality or Restaurant Management.
College teaching, curriculum development and assessment experience.
Professional Pastry Chef Certification.
Experience in a wide variety of pastry and baking techniques.
Varied industry experience including front of the house management, catering, banquet, food service, purchasing and supervision.
Physical Demands The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Approximate percentages of other activities:
Standing 70%
Walking 20%
Sitting 10%
Driving 0%
Schedule Based on Schedule
Notice of Background Check and Education Verification: All offers for employment with Santa Fe Community College (SFCC) are contingent upon the candidate having successfully completed a criminal background check. Some positions may require further educational verification to ensure compliance with our accreditation standards.
Additional Comments to Applicants: Applications are disqualified in the first level of review if they do not meet all Minimum Qualifications listed in this job posting. (Years of experience are calculated based upon numbers of hours worked per week. Example: 2 years of experience working 20 hours per week equals 1 year of experience.) Relevant experience pertains to Minimum Qualifications, Job Summary/Basic Function, and Preferred Qualifications/Knowledge, Skills and Abilities described in this job posting. ASSUMPTIONS ARE NOT MADE at any level of SFCC's Hiring Process if information presented in the application material does not clearly address the Minimum Qualifications, Job Summary/Basic Function, and Preferred Qualifications/Knowledge, Skills and Abilities. Number of pages of application material will not negatively/positively affect your application, however, LACK OF DETAIL may. Diversity Statement: As Santa Fe Community College (SFCC) neighbors ancient Pueblo lands, and is a Sanctuary campus in a Sanctuary city, SFCC is committed to attracting and retaining highly qualified and richly diverse faculty and staff. Our students need a community to teach and support them and that represents their diversity. SFCC strives to make our campus a place of safety, inclusion and equity where all individuals from all diverse backgrounds feel welcomed, nurtured and valued. At the heart of SFCC's mission – Empower Students, Strengthen Community. Empoderar a los Estudiantes, Fortalecer a la Comunidad – is a commitment and promise that higher education and opportunity should be open to everyone in our community and to fostering a climate where students can be who they want to be. A place where all within our community belong. A place where you are seen, a place where you are valued, a place where you are respected, a place where you are appreciated. Come join our community! EEO Statement: As an EEO employer, Santa Fe Community College will not discriminate in our employment practices based on an applicant's race, ethnicity, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, serious medical condition or status as a protected veteran or spousal affiliation. Santa Fe Community College hires only U.S. citizens and individuals lawfully authorized to work in the U.S.
