CULINARY ARTS INSTRUCTOR (PART-TIME POOL)

Position Summary Information Job Description Summary Demonstrate skill, knowledge, and abilities in teaching the Culinary Arts discipline. Teach assigned courses in a variety of times and locations in response to institutional need. Make continuous efforts to advance the quality of instruction.

Develop and use a variety of teaching methods and materials to assist students who have differing educational and experiential backgrounds in meeting the course outcomes. Maintain appropriate professional relationships with students, colleagues and the community.

Evaluate students to measure their progress toward achievement of stated course outcomes within the College grade and grade appeals procedures. Review, evaluate, recommend, and effectively use student learning materials.

Provide students with a written and accessible course syllabus that follows the Course Syllabus Guidelines and facilitates a clear understanding between student and instructor regarding the content, goals, requirements, expectations, evaluation methods and schedule of work. Maintain a classroom environment that promotes teaching and learning.

Maintain daily attendance rosters. Input final student grades into WebDMC. Submit final hard copies of daily attendance rosters and grade sheets to the Continuing Education Department. Minimum Qualifications Five (5) years related work experience. Required Job Knowledge, Skills, Abilities Ability to plan course instruction based upon approved syllabus / outline provided to insure course content and objectives are met.

Ability to utilize a variety of teaching styles and methods to accommodate diverse learning styles of students.

Ability to utilize instructional technologies, including computers, internet resources and other appropriate media. Preferred Qualifications Associate degree in Culinary Arts or equivalent from an accredited school.

ACF Certification at Certified Culinarian level within six (6) months of employment.

Five (5) years or more documented culinary experience that includes a broad range of food preparation in restaurant, hotel, country club, or health care setting and / or five (5) years of other documented related experience in the food industry.

Three (3) years culinary industry experiences in three of the following areas of specialization : A la Carte, Garde Manger, Saucier, Beverage Management, Charcuterie, Ice Carving, International or American Regional Cuisine, Advanced Culinary Competition.

Teaching at the college level.

Demonstrated ability to manage time, to meet deadlines and complete projects independently or with little direct supervision.

Excellent planning and organizational skills, computer based skills related to the culinary arts student learning environment.

Ability to advocate for students and promote student involvement while effectively planning and preparing for classes and student success.

ACF Certification above Certified Culinarian level.

Ability to teach and communicate with students of varied multicultural backgrounds.

Knowledge of and commitment to teaching strategies and methods which enhance student success.

Knowledge of a learning college and / or knowledge of learning communities. Special Instructions to Applicants This is a security-sensitive position. Employment resulting from this advertisement is subject to federal laws that require the verification of identity and the legal right to work in the United States. Employment is contingent upon the successful completion of a criminal background and reference checks. The College reserves the right to cancel or extend all recruitment actions. Del Mar College is an Equal Opportunity employer. Upon request, reasonable accommodations in the application process will be provided to individuals with disabilities. Job Duties Job Duty Plan course instruction based upon approved syllabus / outline provided to insure course content and objectives are met. Job Duty Utilize a variety of teaching styles and methods to accommodate diverse learning styles of students. Job Duty Utilize instructional technologies, including computers, internet resources and other appropriate media in instruction. Job Duty Maintain daily attendance rosters. Job Duty Input final student grades into WebDMC. Job Duty Submit final hard copies of daily attendance rosters and grade sheets to the Continuing Education Department. Job Duty Introduce students to culinary techniques, ingredients, and theories. Provide lectures and hands on instruction on topics which may include : sanitation, knife skills, cutting, peeling, seasoning, measuring, mixing, ingredient substitutions, baking, frying, grilling, marinating, roasting, boiling, and a variety of introductory recipes. Job Duty Maintain appropriate professional relationships with students, colleagues and the community.