Teaching faculty at Guilford Technical Community College are responsible for supporting student success by creating an optimum learning environment, responding to student needs, managing effective instructional activities, modeling employability skills, demonstrating professionalism, developing cooperative work relationships with other faculty and staff, supporting college administrative requirements, and maintaining competency in their instructional field. He/she will be responsible for quality instruction and for effective participation and interest in the total affairs of the college.

The Division of Business, Creative and Performing Arts at Guilford Technical Community College seeks an energetic, enthusiastic and collaborative Culinary Arts educator to join our team as a part-time instructor. Under general supervision, this person will teach courses designed for support of our Culinary Arts career technical programs, which may include: Sanitation and Safety; Culinary Skills I and II; Baking I and II; Garde Manger I and II; Food & Beverage Service; Artisan Breads; European Cakes and Tortes; Cake Design and Decorating;and Hot and Cold Desserts.

The successful candidate should be prepared to integrate technology skills into the classroom, be available to teach at times and locations that meet the needs of students, and be committed to working constructively with all facets of our program within a community college setting. Successful applicants will be placed into our pool of adjuncts to be assigned sections or serve as substitute instructors on an as needed basis.

Teaching
Prepare & teach departmental courses to include:

developing learner centered lesson plans

employing teaching strategies & instructional materials for different learning styles

incorporating, as pedagogically appropriate, current technology in classroom, distance learning and laboratory environments

creating and modeling a quality learning environment that supports a diverse student population

preparing, distributing and utilizing instructional support materials, including course syllabi, supplementary materials, instructional media and other devices as appropriate

conducting appropriate assessment of student learning outcomes in courses and programs/general education as appropriate

Professional Development

Maintain a professional status that supports the instructional mission by:

participating in professional development activities to maintain currency in field; maintaining current credentials or licensures as required by program or accreditation

participating in professional development opportunities to advance teaching skills and strategies

Administration
Provide daily & ongoing oversight of facilities, equipment and student records to include:

maintaining classroom and laboratory spaces including upkeep of assigned equipment

providing for the security of facilities, equipment and instructional materials and maintaining safe working conditions

maintaining student records (e.g., grades and attendance) in accordance with established deadlines using a variety of technology-based programs (e.g., Colleague, WebAdvisor, Moodle)

complying with all applicable college, state and federal rules and regulations

Student Support
Provide an environment conducive to student success to include:

addressing student concerns in a timely manner

promoting retention/persistence by assisting students to develop strategies for success

referring students to campus and community resources when appropriate

Demonstrate and model the College's employability skills: adaptability, communication, information processing, problem solving, responsibility and teamwork.

Additional Duties & Responsibilities:

Maintain student records

Perform all duties as assigned by supervisor.

- Associate's Degree in Culinary Arts or Baking & Pastry or Hotel/Restaurant Management or Hospitality Management from a regionally accredited post-secondary institution
- ServSafe Certification

- Bachelor's degree in Culinary Arts or Hotel/Restaurant Management or closely related degree from a regionally accredited post-secondary institution
-Certified Culinary Educator

The Instructor shall possess an understanding of and commitment to the nature and role of the Community College, particularly its

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