Adjunct- Baking and Pastry Instructor

**Adjunct- Baking and Pastry Instructor** **I. Position Summary** Hocking College is seeking an experienced and passionate Baking & Pastry professional to serve as an Adjunct Instructor in the Baking Degree Program. The instructor will provide hands-on and classroom instruction that prepares students for successful careers in baking, pastry arts, and food service operations. Students in the program learn fundamental and advanced baking techniques, pastry production, production management, and industry best practices while working toward an associate degree and ACF Certified Pastry Culinarian credential. The ideal candidate will possess strong industry experience, a commitment to student success, and the ability to create engaging learning environments that mirror professional bakery and pastry operations. **II. Duties and Responsibilities**  Teach assigned lecture, laboratory, and experiential learning courses in Baking and Pastry Arts.  Deliver instruction in areas including: o Baking Fundamentals o Breads and Artisan Breads o Pastries, Cakes, and Desserts o Yeast Dough Production o Candy and Confections o Petit Fours and Miniature Pastries o Baking Production and Laboratory Operations o Catering and Banquet Production o Food Safety and Sanitation o Purchasing and Cost Control  Provide demonstrations of professional baking and pastry techniques.  Evaluate student performance through practical exams, projects, assignments, and classroom assessments.  Maintain accurate attendance, grading, and student records.  Utilize the College's Learning Management System (LMS) and academic technologies. **Laboratory and Safety Management**  Maintain a safe and sanitary learning environment in accordance with ServSafe, local health department, and industry standards.  Ensure proper use and maintenance of baking and pastry equipment.  Monitor inventory and assist with ordering supplies and ingredients as needed.  Enforce food safety, workplace safety, and sanitation procedures. **Student Support**  Mentor and advise students regarding career pathways within the baking and pastry industry.  Assist students in preparing for internships, practicums, certifications, and employment opportunities.  Support student participation in community events, catering functions, competitions, and industry engagement activities. **Program Engagement**  Collaborate with full-time faculty and industry partners to ensure curriculum remains aligned with workforce needs.  Participate in departmental meetings and professional development activities as requested.  Support accreditation and assessment activities when appropriate. **PARTICIPATES IN DEPARTMENT ACTIVITIES:** Work cooperatively with others to accomplish the goals of the department and technology; share expertise and materials with other department members; work constructively to resolve individual and department concerns; actively participate in technology and department activities and meetings; follow departmental policies. **III. Qualifications – Education, Experience, and Skills**  Bachelor’s degree in culinary arts, Hospitality Management, or related field.  Previous teaching or training experience in higher education, apprenticeship, or workforce development settings.  American Culinary Federation (ACF) certification such as: o Certified Pastry Culinarian (CPC) o Certified Working Pastry Chef (CWPC) o Certified Executive Pastry Chef (CEPC)  ServSafe Manager Certification.  Experience with experiential learning, catering operations, or production bakeries.  Strong communication and interpersonal skills.  Ability to work effectively with students from diverse backgrounds.  Degree must be from a regionally or nationally accredited institution recognized by the U.S. Department of Education or the Council for Higher Education Accreditation or equivalent as verified by a member of the National Association of Credential Evaluation Services, Inc. ● Evidence of professional developme…