Tenure Track Faculty, Hospitality Management (Culinary Arts)

Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking Pastries, Advanced Baking Pastries, Culinary Evaluation and American Regional Cuisine, Banquet Catering Management, Restaurant Operations, Garde Manger. May teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control.

• Prepares and delivers lectures to students on various topics in relation to a specific discipline
• Evaluates and grades students’ class work, laboratory work, assignments and papers
• Prepares course materials such as syllabi, homework assignments and handouts
• Keeps abreast of developments in the field by reading current literature, speaking with colleagues and participating in professional conferences
• Maintains student attendance records, grades and other required records
• Initiates, facilitates and moderates classroom discussions
• As needed, advises students on academic and vocational curricula and on career issues
• Plans, evaluates and revises curricula, course content and course materials and methods of instruction
• Compiles, administers and grades examinations
• Collaborates with colleagues to address teaching and research issues
• Maintains regularly scheduled office hours to advise and assist students
• Selects and obtains materials and supplies such as textbooks and laboratory equipment
• Serves on academic or administrative committees that deal with institutional policies, department matters and academic issues
• Participates in campus and community events