East Central College is seeking part time (adjunct) instructors for the Culinary Arts Program. Adjuncts are responsible for providing effective learning experiences in the classroom and kitchen laboratory for students with diverse interests, abilities and expectations. East Central College Culinary Arts is an American Culinary Federation accredited program (ACF).
Anticipated courses taught in lecture and lab range from basic food preparation, baking (basic and advanced), garde manger, table service, and lecture in basic, intermediate and advanced theory. Must be able to assist in maintaining ACF program accreditation and accreditation standards.
Adjuncts are needed to teach day and/or evening classes at the main campus in Union.
Minimum Qualifications: (A comparable amount of training, education or experience may be substituted for the minimum qualifications.) Associate’s degree with three years of work experience in culinary arts or a Bachelor’s degree preferred and three years of work experience in culinary arts; Certified Chef de Cuisine Certification or higher; an active ServSafe Sanitation certificate required. College level teaching experience preferred.
Pay Rate: Adjuncts are hired on a per semester basis and are eligible to teach a maximum of 18 credit hours per calendar year and up to 9 credit hours per semester.
Rate based on degree per credit hour (PCH): $600 PCH with Associate/Bachelor degree, $620 PCH with Master degree and $640 PCH with Academic Doctoral degree.
The Culinary Arts program offers an Associate of Applied Science (AAS) Degree and a Certificate of Achievement taught through a block schedule of course sequencing. The curriculum centers on “hands on” learning in our professional culinary kitchen taught by qualified chefs, pastry chefs and instructors.
For more information about the culinary program, go to http://www.eastcentral.edu/business/culinary-arts/
Benefits: Eligible for tuition waiver for ECC Credit Courses.
To apply,click here.
East Central College is an Equal Opportunity Employer.
Posted 12/19/16; revised 5/2020