- Effective classroom performance, including accurate completion of student files, records, log books, and grades for IRSC and appropriate certification agencies;
- Assuming day or night teaching on/off campus;
- Meeting classes on time and being properly prepared.
- Must be a Culinary School Graduate or possess equivalent Culinary Training;
- Proven knowledge and experience in classroom instruction in the assigned discipline;
- Ability to recognize and respond to the individual differences of students from a culturally diverse student population and a willingness to make students active partners in the teaching/learning process;
- A.C.F. Certification and two to five years teaching experience in the community college or other post-secondary institution are preferred.
- All instructors must meet the appropriate credentialing requirements for the Southern Association of Colleges and Schools (SACS).
- Safely lift, hold and carry up to 50 pounds of bulky objects and up to 20 pounds of boiling hot liquids or extremely hot (500F or greater) pans of food products preventing accidental spills or slip and falls.
- Manual dexterity and balance required for knife and equipment use.
- Demonstrate appropriate knife skills as required by curriculum and standards.
- Stand or sit for extended periods of time, walk, bend, lift, reach up, and stoop.
- Maintain and/or troubleshoot all lab equipment in the culinary labs, includes using a screwdriver and pilot lighting instrument.
- Be able to bend down and get on knees while holding reset buttons for pilot lights with one hand and a pilot lighting instrument in the other for up to 4 minutes.
- Ability to present oral lectures/demonstrations.
- Excellent Hand-Eye coordination skills required to demonstrate cooking techniques including flipping eggs, saute techniques and other cooking skills.
- Travel to local store for miscellaneous supplies and make good purchasing decisions or substitutions.
- Physically demonstrate new and unique culinary methods, materials, and new, authentic recipes for food courses.
- IRSC expects its employees to follow proper safety standards while employed by the College.
Adjunct - Culinary Arts - Fort Pierce, United States - Indian River State College
Description
Job Description
ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES:
QUALIFICATIONS, KNOWLEDGE AND SKILL REQUIREMENTS:
SPECIFIC DUTIES AND RESPONSIBILITIES:
1. Responsible to the Division Dean for effective classroom performance, including accurate completion and timely submission of final grades.
2. Performing instructional duties as assigned by the Vice President of the area, Division Dean and Department Chairman;
3. Reinforcing writing skills throughout the curriculum by assigning written work (i.e., papers, essays, examinations, etc.) whenever possible and appropriate.
4. Responsible to the Division Dean for the continued development of his/her own scholarship.
5. Meeting classes on time and to be properly prepared, and to notify the appropriate Division Dean when ill or unable to meet such classes.
6. Completing student advisement, classroom and lab instruction, and on the job site visitation;
7. Performing formal food demonstrations and instruction, outreach activities to maintain enrollment, and catering activities with apprentices for job experience and community networking.
8. Integrating technology into instructional presentations as appropriate.
9. Addressing the varying learning styles of students in order to facilitate learning.
10. Responsible as a member of the Indian River State College faculty and demonstrates professional behavior at all times, always maintaining high ethical and moral standards.
11. Responsible for proper student conduct and behavior in the classroom and, at all other times, when professionally involved with students.
12. Consistently display professional behavior toward all students, colleagues, supervisors, and the College community at large.
13. Completing other duties and responsibilities as may be assigned by supervisors.
PHYSICAL REQUIREMENTS: