Adjunct Faculty - Pastry Chef

Henry Ford College presents an opportunity for an Adjunct Faculty in Pastry (ACF Certified). The adjunct instructor in Hospitality Studies is responsible for providing lab and classroom instruction for Hospitality Studies courses within the Culinary Arts and Hotel/Restaurant Management curriculum and in accordance with ACFEF accreditation standards. The adjunct instructor is administratively responsible to the Associate Dean of the School of Business, Entrepreneurship and Professional Development (BEPD). Associate degree in Culinary Arts or Pastry Arts or a bachelor’s degree in a related field required. ACF certification at chef level within 3 years after hire required. Training and Teaching Experience required. Experience in high quality establishments to demonstrate competency in the following disciplines: Beginning Baking, Hotel & Restaurant Desserts, Professional Cake Decorating, Advanced Baking & Pastry required. Five years of recent industry experience required. Reporting directly to the Associate Dean for the School of Business, Entrepreneurship, and Professional Development and working collaboratively with Academic Affairs and other departments, the Adjunct Faculty for Baking and Pastry will: Uphold the best scholarly and ethical standards of their discipline. Engage in professional development activities to identify and implement effective teaching strategies that foster student learning. Foster honest academic conduct and ensure that evaluations of students reflect each student’s performance. Demonstrate respect for students as individuals and foster a respectful atmosphere in the classroom or an online learning environment. Treat all students with respect and fairness without regard to race, color, religion, national origin, sex, age, weight, height, marital status, familial status, protected disability, sexual orientation, political affiliation or belief or any other status protected by law. Demonstrate mastery of course material, come to class prepared to teach the day's lesson (including preparing all handouts, exams, or other materials before the start of class), and present the material conscientiously. Teach course(s) in accordance with the description in the Course Master and in accordance with Department and/or standardized course policies. It is recognized that the methods, procedures, and interpretations of various instructors may differ. Be available for student consultations and provide guidance to students to promote student learning and success. Meet all scheduled classes and final examinations as scheduled. Grade and return written work to students in a timely manner. Maintain appropriate records of students’ attendance, intermediate, and final grades; submit required reports to the appropriate office by the scheduled deadlines. Develop and distribute an effective course syllabus, following the guidelines of college policies and incorporating required elements of the course master; adhere to the written syllabus throughout the semester, within reasonable limits; participate in the College course evaluation process. Be informed of the Colleges support services for students and recommend their use, when advisable. Attend scheduled staff meetings. Behave appropriately in dealing with students and staff to maintain a scholarly and professional atmosphere. Notify the Dean or Associate Dean as soon as possible if unable to meet scheduled class session; schedule personal vacations to coincide with the College. Responsible for performing, analyzing, and reporting assessment of student learning. Evaluate components related to the production process or the quality of final product parts and determine when there is a need for changes to the process. Decipher complex plans, drawings, diagrams, blueprints, and instructions in order to complete installation or practice troubleshooting of systems, parts or components. Record information and results about product or performance by detailing testing methods, documenting possible issues and listing specifications. Improve understanding and expertise in the field by regularly attending workshops, classes, conferences and training sessions in electronics and engineering. Supervise and monitor students' use of tools and equipment. Observe and evaluate students' work to determine progress, provide feedback, and make suggestions for improvement. Determine training needs of students or workers. Administer oral, written, or performance tests to measure progress and to evaluate training effectiveness. Prepare reports and maintain records such as student grades, attendance rolls, and training activity details. Conduct on-the-job training classes or training sessions to teach and demonstrate principles, techniques, procedures, or methods of designated subjects. Integrate academic and vocational curricula so that students can obtain a variety of skills. Develop curricula and plan course content and methods of instruction. Develop teaching aids such as instructional software, multimedia visual aids, or study materials. Participate in conferences, seminars, and training sessions to keep abreast of developments in the field and integrate relevant information into the classroom. Other duties as assigned. Spend Time Standing-About three-fourths the time. Leadership Skills: Chefs are in charge of the kitchen staff. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help immensely. Hand-Eye Coordination: Chefs work with knives, icing bags and other precision tools and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed. Sense of Taste and Smell: Delicious food brings in customers. Chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty. Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers. Business Acumen: Chefs must understand the restaurant business. This means balancing expenses with profits, managing staff, minimizing waste, and more. #J-18808-Ljbffr Henry Ford College