Instructor - Culinary Arts (Temporary, Full-time)

College: SOWELA

Department: Academic Affairs

Sub department: School of Business & Applied Technology

Type of Appointment: Full time - Temporary

Salary: {sSalary}

Duties and Responsibilities: • Participate in curriculum establishment, review, and evaluation.
• Teach courses in accordance with the descriptions in the College Catalog and Student Handbook, the syllabi, and the published schedule of classes.
• Utilize the approved curriculum. Develop clearly stated course objectives and learning outcomes. Ensure the objectives and content of the courses taught are current.
• Organize instruction in classrooms and laboratories as evidenced by course outlines, lesson plans, competency tests, and instructional materials such as textbooks, instruction sheets, and audiovisuals. Provide sufficient practice with equipment to develop skill proficiency.
• Responsible for student completion, placement, and retention rates, ensuring they meet accrediting agencies' standards.
• Responsible for providing training in the competencies essential to success in the occupation, including attitudes, job knowledge, and skills.
• Demonstrate and encourage professional growth and improvement. Demonstrate appropriate work ethic (attendance, cooperation, etc.). Project a professional attitude. Maintain a professional appearance.
• Maintain a healthy, safe, and secure classroom/lab environment. Post emergency evacuation routes in case of natural or other disasters.
• Request adequate equipment and supplies to support the program. Ensure all instructional equipment and supplies meet safety standards.
• Ensure tests and other means of assessing student achievement are sufficiently accurate.
• Attends all commencement ceremonies.
• Attend meetings and prepare reports, as necessary.
• Participate in local business and industry activities.
• Other duties as assigned.

Required Education: • Associate or bachelor’s degree in culinary arts
• Must meet Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) credentialing requirements

Required Experience: • Three (3) years of teaching and/or work experience in baking and pastry arts

Required Knowledge, Skills and Abilities: • Ability to adhere to all applicable Louisiana Community and Technical College System (LCTCS) policies.
• Ability to instruct students in the completion of relevant projects.
• Proficiency in the use of standard office equipment and computers, utilizing a variety of software is essential, including but not limited to the Internet, Word, Excel, Outlook, and PowerPoint. Technology must be used effectively and appropriately in the curriculum.
• Ability to create a positive learning environment for students using innovative, effective, and diverse teaching methods to engage students in their own learning and enhance student success. Collaborate effectively with colleagues and students of various cultural (including traditional, non-traditional, and international students) and socio-economic backgrounds.
• Ability to use technology effectively and appropriately in the curriculum.
• Ability to create a positive learning environment for students using innovative, effective, and diverse teaching methods to engage students in their own learning and enhance student success.
• Ability to collaborate effectively with colleagues and students of various cultural (including traditional, non-traditional, and international students) and socio-economic backgrounds.
• Ability to ensure tests and other means of assessing the achievement of students are sufficiently accurate.
• Ability to be a committed, motivated self-starter who can initiate and complete work with little supervision and/or as a part of a team on larger projects.
• Promote technical and community college education.
• Demonstrate good judgment.
• Oral and written communication skills.
• Ability to perform basic mathematical computations needed to complete job tasks.
• Planning and organizing skills, with ability to prioritize job duties to meet deadlines.
• Maintaining interpersonal professional working relationships at all levels – students, peers, and administration.

Required Licenses or Certifications: • ServSafe® certification

Preferred Education: • ACF certification

Preferred Experience: • ACF certification
• Other culinary arts certifications
• Post-secondary teaching experience
• Online teaching experience

Preferred Knowledge, Skills and Abilities: {sTAOther9}

Benefits: