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Adjunct Faculty-Baking and Pastry

Date: May 9, 2023

Title: Adjunct Faculty-Baking and Pastry

Position Number: 1347

Schedule: Fall, Winter, and Summer Semesters

Start Date: Fall 2023

Reports to: Associate Dean, School of Business & Industry

Closing date: Open until filled

Summary

GRCC's Secchia Institute of Culinary Education (SICE) is seeking a dynamic expert in baking and pastry arts to teach in our department in the Fall and Winter semester(s) at our downtown campus. The adjunct faculty member must be interested in working with a diverse student population that includes a wide range of age, ethnicities, national origins, and abilities.

The adjunct faculty member must engage in innovative teaching strategies, effectively assess student-learning outcomes, and demonstrate a commitment to lifelong learning and professional development. We are interested in candidates who have demonstrated a commitment to excellence by providing leadership in the industry.

GRCC's Secchia Institute of Culinary Education is an award-winning culinary program accredited by the American Culinary Federation as an exemplary program for over 30 years. We were the first in Michigan and fourth in the nation to be certified. Our program accolades include the best public post-secondary culinary program in the nation by the National Restaurant Association, rated sixth in the country by Chef to Chef, and designated best value by Chef Educators.

GRCC will conduct a criminal background check on all finalists before employment.

Essential Functions

• Maintain accurate course records and submit related reports as requested. • Effectively assess student performance. • Create a safe and inclusive learning environment for students. • Utilize multiple strategies to facilitate learning, i.e., small group work, workshops, etc. • Incorporate new technologies and methods that enhance teaching and learning into his/her instructional methods. • Regular attendance during normally scheduled hours is required. Being present is essential for serving customers and performing the essential functions of this position. • Teach theory and practical baking and pastry skills, including the execution, preparation, and decoration of quick service and fine restaurant baked and pastry goods. • Teach pastry, chocolate work, and sugar work consistent with commercial bakery production. • Embed concepts of sustainability practices within the curriculum. • Demonstrate a commitment to a student-centered learning environment. • Incorporate new technologies and methods for enhanced teaching and learning into instructional methods. • Support procedures associated with sanitation regulations, responsible beverage service, and sustainability. • Maintain professional certifications if applicable. • Demonstrate sensitivity to and understanding of students from diverse backgrounds with a wide range of abilities. • Model teamwork and actively collaborate with faculty and staff to complete tasks, meet goals, and manage projects. • Actively listen to colleagues and respect their ideas; work collaboratively to improve processes. • Assist the Program Director in the preparation of reports and other required documents. • Contribute to program accreditation processes and reports as determined by the Program Director. • Collaborate with SICE chefs to maintain high standards of food and beverage service commensurate with GRCC/SICE banquets and events. • Adhere to college processes, policies, and contractual obligations. • Support the department and the college through other work normally expected of GRCC adjunct faculty members.

JOB SPECIFICATIONS

Education/License

• Bachelor's degree in Culinary Arts or related field required. (If Bachelor's degree is not in Culinary Arts, a culinary or baking