The Hotel, Culinary Arts, and Tourism Institute (HCAT) Instructional Specialist is a member of the program team dedicated to promoting hospitality education at Anne Arundel Community College. The Instructional Specialist will be responsible for the delivery of credit and noncredit instruction, maintenance of accreditation standards, and providing program support for the Institute, including advising, mentoring, curriculum development, and special projects.
This position reports to the Assistant Director, HCAT Institute.
INSTRUCTION: Provide instruction as assigned each term. Assigned courses may be credit, noncredit, open enrollment, or contract based and may include a combination of culinary, baking & pastry, or hospitality management courses, Responsibilities include preparing relevant course materials and performing lead instructor responsibilities, where applicable. As a lead instructor, coordinate course delivery and training with adjunct instructors to ensure HCAT standards are met. Provides support, mentoring, and curricular guidance for new full-time instructional specialists and part-time instructors. Responsible for entering and maintaining the chef's database for assigned courses and coordinating with the facilities manager regarding product and equipment needs.
CURRICULUM: Recommend, assist in the development, and incorporate curriculum updates as necessary to maintain currency and relevance. Ensure that a variety of technologies are incorporated into the delivery of assigned courses and programs. Participate in the development and monitoring of course and program outcome assessments, curriculum reports, and other administrative projects. Develop and continuously review courses and programs for currency and relevance to improve and expand programs and instruction.
RETENTION AND RECRUITMENT: Actively engage in HCAT Institute outreach initiatives. This includes participation and/or leadership of open houses, recruitment events, school fairs, trade shows, etc. The IS must also provide mentoring and advising for students, including maintaining a regular schedule of posted student advising hours. Track learning outcomes within courses and participate in learning outcome assessments.
ADMINISTRATIVE: Meet deadlines in the preparation and submission of projects and all related reports as directed. Support and implement identified program goals and objectives and the college's strategic objective in the operations of HCAT. Participate in the development of assigned course budgets. Maintain responsibility for working within the budget framework. Attend all departmental, divisional, and assigned association's meetings as requested.
OTHER DUTIES: As assigned by the Assistant Director, Director and/or Dean.
Anne Arundel Community College (AACC) is committed to enriching the educational experience it offers through the diversity of its faculty, administrators, and staff members. The Hotel, Culinary Arts & Tourism Institute in the Division of Learning seeks to recruit and support a broadly diverse team who will contribute to the college's excellence, diversity of viewpoints and experiences, embrace concepts of equity and inclusiveness, and support the equal rights of all people by advancing the understanding and appreciation of differences including age, race, gender, ability, religious convictions, socio-economic status, ethnic heritage, or sexual orientation
Due to the COVID-19 pandemic, most AACC employees are currently working remotely. Only individuals who are residents of Maryland, Delaware, Pennsylvania, Virginia, West Virginia or the District of Columbia are eligible for employment at the college. You must reside in one of these states prior to a determined start date
Bachelor's degree in Hospitality, Culinary or Baking and Pastry and a related executive level certificate from the American Culinary Federation (ACF) or similar accrediting body.
Familiarity with microcomputer applications such as word processing, database management or industry specific point of sales systems. Knowledge of Microsoft Office required.
Ability to work with minimal supervision with attention to details and deadlines.
Associate's degree and an executive level certificate from the American Culinary Federation (ACF) or similar accrediting body.
Minimum of five years experience in culinary, baking and pastry or related industry.
Minimum of two years experience teaching credit, noncredit, or continuing education courses, preferably in a college environment. Experience with mentoring and advising students.
Experience with curriculum development
Excellent oral, written and interpersonal communication skills, including the ability to deliver effective presentations.
Strong organizational skills, including the ability to interact effectively and tactfully with diverse populations (students, administrators, faculty/staff, professional organizations/associations, and the general public).
Ability to work a flexible schedule, including evenings and weekends and to travel locally to accommodate the needs of the program. Five to ten years of relevant experience.
Demonstrated ability to work collegially with a culturally diverse group of students, faculty, staff