The Culinary and Hospitality Instructor provides instruction within our Associate Degree of Culinary Arts and Technical Diploma for Culinary Production Specialist. Instruction may held at Central Campus or community partners and may include online instruction, embedded instruction in program courses, facilitating accelerated programs, and teaching daytime and evening courses.. This position will develop, maintain, and upgrade curriculum in areas of instructional delivery. The position will report to the Dean of Business & General Education.
Provide instruction for assigned classes.
Engage in ongoing student learning assessment to determine effectiveness of instruction and curriculum.
Create a classroom environment that is respectful of diversity and demonstrates a commitment to multiculturalism.
Maintain accurate student records and reports as requested by administrative offices.
Identify students needing assistance and refer students to Student Services. Collaborate with Student Services and the Learning Resources staff members to help students adjust to the learning environment.
Remain current on developments in the teaching field so that instruction is delivered for a variety of learning styles, uses the latest supportive technology and utilizes alternative delivery methods.
Remain current on curriculum content in the discipline and use of continuous quality improvement techniques to update content and foster current evidence-based program assessment and improvement.
Develop and update or revise course curriculum as needed to maintain program relevance.
Prepare and update course syllabi (using BTC guidelines) for each course taught, and work cooperatively with members of other departments and programs in coordinating courses.
Work cooperatively with library staff in the selection of reference materials and coordination of library reference work for maximum utilization of library and other resources.
Participate in staff development activities and serve on college improvement teams and college wide committees as appropriate.
Attend advisory committee meetings; department, division and faculty meetings.
Assist in the enforcement of college regulations and report student conduct violations to administration.
Cultivate a personal interest in communities served by the college and participate when possible with community activities.
Assist in student and staff recruitment and job placement activities for graduates.
Meet weekly office hours and other duties required to meet student, employer, and college needs.
Assist Dean, Academic Chair, and Culinary Team Lead in other duties as assigned.
Meet Wisconsin Technical College System professional development requirements through the Faculty Quality Assurance System.
Bachelor's Degree in Culinary Arts, Hotel and Restaurant Management, or a closely related field. (Associate Degree in related field with equivalent combination of experience will be considered.)
Two years or 4,000 hours of culinary/hospitality work experience. (If Associate Degree, 6 years or 12,000 hours of culinary/hospitality experience).
Must carry one of the following current culinary certifications:
Certified Executive Chef
Certified Culinary Educator
Certified Sous Chef with ability to attain further certifications with the American Culinary Federation
Current Certification level at either (or ability to obtain)
ServSafe Instructor with a minimum score of 75%
ServSafe Food Manager with minimum score of 90%.
Previous post-secondary teaching experience, including classroom and on-line facilitation.