Responsible for instructing and assisting in our 8-week summer capstone Cafe, Bakery, and Operations course offered by the Great Lakes Culinary Institute (GLCI) during the months of June-August. As well as academic advising for obtaining ongoing continuing education in both technical skills and educational methodology. Also responsible for bakery opening and closing procedures, quality assurance and cleanliness for GLCI labs, providing for the health, safety, and security of NMC students involved in the baking and pastry program, prioritizing the guest experience, modeling superior guest engagement and fostering a positive work environment for the students. Quality assurance for food ordered, stored, planned, prepared, and served by the GLCI is expected.