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Adjunct - Culinary Arts Pastry Production
Salary: Depends on Qualifications
Job Type: Part-Time
Job Number: 2022-00215
Closing: Continuous
Location: Main Campus - 1701 E Front Street, Traverse City
Division: Educational Services
Summary & Qualifications:
Summary
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.
Qualifications
Required:
• Associate's degree in Culinary or Pastry Arts • 2-5 years of pastry and baking experience, with supervisory and fiscal responsibilities and experience with yeast and quick breads, enriched yeast dough and lamination including Viennoiserie • Current ServSafe Certificate - Food Manager level
• American Culinary Federation certification or certifiable
Preferred:
• Bachelor's Degree • 3 years relevant secondary or higher education teaching experience
• Computer skills - working knowledge of Google Docs and Sheets
Essential Responsibilities
(Visit our https://www.nmc.edu/departments/human-resources/handbooks.html to see the NMC Adjunct Resource Guide for further details.)
Specifically, adjunct faculty have these responsibilities; other duties may be assigned.
Teaching Responsibilities
When teaching any courses including but not limited to online, accelerated, livestream, hybrid and face-to-face formats, the adjunct instructor will meet the responsibilities of adjunct faculty in the areas of Curriculum, Teaching Effectiveness, and Professional Qualities and Abilities. Adjunct faculty are encouraged to participate in Professional Development and in areas that Support of College and Community Initiatives.
Teaching Effectiveness
• Compiles, administers, and grades examinations and other learning activities • Uses current and emerging technologies in distance learning and in the classroom; conducts classroom research with classroom assessment techniques • Listens to students and coaches them to actively participate in the learning process • Uses a variety of assessments to promotes student demonstration of learning through exams, discussions, debates, presentations, simulations, and/or debriefings • Provides a course syllabus to the students that includes the College Syllabus information outlined in Moodle • Maintains and regularly updates Moodle gradebook and/or other electronic grading systems
Faculty Professional Development
• Continually engages in learning and scholarship in the area of specialization as time allows
Support of College, Community Initiatives
• Meets requirements for the adjunct review process • Is fully committed to the mission and values of Northwestern Michigan College
Supervisory Responsibilities
None
• Responsible for planning, preparing and presenting food in bakery labs. • Responsible for maintaining general Health Department requirements for the kitchen and all equipment. • Maintain security of the kitchen, offices and all equipment in them. • Serve as a role model for students considering a career in some aspect of the hospitality industry. • Evaluate students' performance in various food labs.