Associate Adjunct Food History Instructor
- Faculty - Vocational & Technical - Culinary Arts
- Faculty - Agriculture - Food Science
- Faculty - Liberal Arts - History
Responsible for providing high quality academic and, where applicable, lab instruction to students in a given subject through well prepared classes, relevant assignments, fair and holistic assessment of learning, clear document of student progress, and support of academic success of at-risk students.
This course explores the importance of food and foodservice throughout history, from prehistoric times to the present. The historical influence on modern foodservice is analyzed. Culinary trends are identified and discussed.
- Teach all assigned courses.
- Suitably challenge, engage, serve and communicate with students to encourage their participation and learning progress.
- Where required, track student attendance.
- Clearly document student progress.
- Provide a fair assessment for all assignments.
- Complete grade books, final grade sheets, learning assessments and final exam assessments on a timely basis.
- Respond to student questions on a timely basis based on the standards for that specific school/SBU.
- Provide necessary documentation for students.
- Provide academic advising and mentoring.
- Ensure course and program learning outcomes are achieved as defined by the syllabus.
- Maintain assigned "office" hours; be available to students as needed.
- Participate in and provide feedback to institutional committees and reporting.
- Work with program chair and other appropriate groups on retention activities.
- Assist with new student registration and orientation.
- Serves as a faculty advisor for student clubs.
- Assist director of education in program evaluation and planning.
- Complete and maintain an Individual Development Plan/Summary.
- Attend regularly scheduled in-services and content/discipline specific development activities.
- Complete annual appraisal with direct academic advisor.
- Responsible to maintain credentials as required by accrediting councils/agencies.
- Engage in professional development as required by accrediting councils/agencies and/or the SBU/school.
- Online Instructors require knowledge of online delivery methods, principles and techniques.
- Developed teaching methods and performance development plan, includes teaching in-services.
- Demonstrates CEC Standards as defined for faculty members
- Communication, Assessment of Student Learning, Pedagogical Mastery, Course Subject Matter Expertise, Utilization of Technology, Teaching Diverse Learners, Student Engagement Protocol Adherence, Promotion of Active Student Learning, Operating within Educational System, and Demonstration of Scholarship.
- Minimum Bachelor's in History or Culinary. Master's Degree Preferred.
- Possess appropriate academic degree/credentials and required current certifications.
- Possess appropriate industry experience/expertise based on profession and applicable accreditation requirements. (Culinary experience required)
CEC is committed to fostering a culture that is challenging, engaging, rich in benefits, and inclusively diverse. At CEC, we draw upon the strength of the diversity within our workforce, to meet and exceed the expectations of the diverse customers that we serve. Our company values and actively promotes diverse and inclusive participation by its leaders, members, and affiliates.