POSITION TITLE: Adjunct Faculty - Culinary Arts

DEPARTMENT: Business Administration

PRIMARY LOCATION: Fall River

REPORTS TO: Dean of Business Administration

POSITION STATUS: MCCC/DCE unit position, non-benefitted.

Adjunct Faculty are part-time instructors hired on an as needed basis. Courses may be offered in online, hybrid, or face-to-face modalities in Attleboro, Fall River, New Bedford, and/or Taunton. Courses may be held during the day, in the evening, and on weekends (Friday nights, Saturdays, and Sundays).

Please note: Positions will be available pending sufficient enrollment.

STARTING DATE: Academic Year 2024-2025

SALARY: Minimum salary is $1,291 per credit hour. Actual salary is commensurate with the DCE Collective Bargaining Agreement.

STATEMENT OF DUTIES:

Adjunct Faculty - Culinary Arts will be responsible for, but not limited to, teaching and developing lecture and lab curriculum/course material for Culinary Arts courses and offering student support through interaction. A list of potential courses can be found online in the Course Catalog. As part of our strategic goal to advance equity for underrepresented student populations, Bristol embraces and encourages the use of social justice, inclusive, and anti-racist pedagogies, and multicultural curricular initiatives. Adjunct Faculty will engage in a critical role in the teaching and learning process, contributing to student learning outcomes and success.

ESSENTIAL FUNCTIONS, DUTIES, AND RESPONSIBILITIES:

• Teach, and as appropriate, design Culinary Arts course material to meet learning outcomes, and promote students' active participation in their own learning.
• Assess student learning and assign grades through equitable and inclusive pedagogies and assessment strategies.
• Contribute to a climate of multicultural empowerment, affirmation, understanding and appreciation.
• Create an effective learning environment that fosters students' intellectual curiosity and helps students to problem solve using discipline-specific thinking strategies and High Impact Practices.
• Employ a variety of formative and summative assessments to ensure that classroom and lab instruction leads to student learning and the attainment of the student learning outcomes for the course.
• Help students reach their academic, personal and professional goals and foster a safe environment that respects the diversity of people and ideas by modeling respect for all students and conveying confidence in every student's ability to learn.
• Contribute to and provide leadership in the student's academic communities, promoting collaboration and teamwork.
• Participate in professional development opportunities to address the college's goals related to technology, academic innovation and equity.
• Complete required trainings such as, but not limited to, Title IX, FERPA, Bloodborne Pathogens and Information Security.
• Adhere to workload as specified in the Collective Bargaining Agreement, to include duties such as, but not limited to, completing book orders, creating syllabi, verifying student enrollment, and submitting final grades by the contractual deadline.
• Be available to students either virtually or in-person for assistance meeting course requirements and supporting student academic success.
• Foster student success across the college's diverse student body.
• Demonstrate a sense of professionalism and consistently reflect Bristol's core values while interacting with members of the Bristol community.
• Focus on customer service best practices when working with Bristol community members, including faculty, staff, and students.
• Focus on the Commonwealth's Equity Agenda by applying related best practices throughout all job functions.
• Perform other related duties as assigned, consistent with the Collective Bargaining Agreement.

EDUCATION AND EXPERIENCE

REQUIRED QUALIFICATIONS:

• Minimum of an Associate degree in Culinary Arts.
• Demonstrated experience teaching culinary arts courses, such as but not limited to essentials of cooking, garde manger, purchasing, and/or sanitation.
• Valid ServSafe Certification.
• Minimum of two years of professional work experience in a professional kitchen.
• Proven technological proficiency, which may include Microsoft Office 365 applications.
• Prior online teaching experience using a Learning Management System.
• The ability to work effectively with a diverse student body, faculty, and staff.

PREFERRED QUALIFICATIONS:

• Prior professional experience as an executive chef.
• Current ACF certification.
• Experience using High Impact Practices.
• Experience teaching culinary arts courses at a community college.
• Demonstrated proficiency with Blackboard.
• Graduate of Bristol's Adjunct Certificate Program.
• Ability to communicate in a language in addition to English.

PHYSICAL DEMANDS AND WORK ENVIRONMENT: The employee must meet the physical demands and work environment of the position. Reasonable accommodations may be made to enable those with disabilities to perform the essential functions of the job.

Equal Opportunity/Affirmative Action:

Bristol Community College is an affirmative action/equal opportunity employer and does not discriminate on the basis of race, color, national origin, sex, disability, religion, age, veteran or military status, genetic information, gender identity, or sexual orientation in its programs and activities as required by Title IX of the Educational Amendments of 1972, the Americans with Disabilities Act of 1990, Section 504 of the Rehabilitation Act of 1973, TitleVII of the Civil Rights Act of 1964, and other applicable statutes and college policies. The College prohibits sexual harassment, including sexual violence. Inquiries or complaints concerning discrimination, harassment, retaliation, or sexual violence shall be referred to the College's Title IX & Equity Compliance Officer, Emmanuel Echevarria at diversitytitleix@bristolcc.edu or 774.357.2682; the Massachusetts Commission Against Discrimination; the Equal Employment Opportunities Commission or the United States Department of Education's Office for Civil Right.