What are the responsibilities and job description for the Culinary Arts Instructor position at State of South Carolina?
JOB
Under general supervision of the Dean of Business and Public Services, will be responsible for the delivery of quality instruction and the coordination of the Culinary Arts program. Demonstrates knowledge of subject matter being taught and holds valid teaching credentials as defined by SBTCE and SACSCOC criteria. Motivates students and enhance their learning and constructs effective test instruments that are measurable and congruent to established instructional criteria. Demonstrates knowledge in planning and organizing instructional activities. Teaching Performance: providing students with a course syllabus, grading/attendance policy, and other relevant information in a timely manner, relation instructional practical examples and illustrations; pacing the instruction over the semester, providing students with timely tests, returning test results in a timely manner, relating tests to course objectives; following acceptable department and college grading policies. In addition, the faculty member sha, at least annually, participate in conducting a college student evaluation for at least one section for every course he/she teaches. Instructional Development: developing and maintaining course documentation; reviewing and selecting textbooks for courses in subjects’ area; maintaining audio-visual and/or other materials for courses taught through any medium; being organized and well prepared for class; scheduling class and lab time effectively. Coordinates weekend and summer events and activities. Orders supplies for curriculum. Manages the budget for the program. Student Advisement: Maintains required office ours; publicizing office hours an availability; referring students to other persons for appropriate assistance maintaining appropriate records; meeting with students in a timely manner; displaying sensitivity to students’ needs and problems. College and/or Community Service: assisting with recruitment as required; assisting with job/transfer placement recommendations as required; cooperating with or participating in projects/activities of the other instructional and support areas in fulfillment of the College’s mission; serving effectively on college/community committees. Instructional management. Submitting reports in a timely manner; arranging physical environment as much as possible for effective learning adhering to class schedules; providing effective classrooms/lab supervisor; maintaining accurate records; providing disciplinary action where appropriate. Professional Development: development of an annual professional development plan in conjunction with the supervisor; attending courses/seminars/workshops as required or planned; writing manuscripts or presenting papers at conference, etc.; completing research projects in the subject field.
EXAMPLE OF DUTIES
Associate's degree in culinary arts or related field or a certificate in culinary arts or a related field with at least three years of industry and teaching experience.
SUPPLEMENTAL INFORMATION
Valid driver’s license required. May be required to teach evening and weekend courses at the main campus and off-campus instructional sites. May work additional hours during peak registration periods.
Under general supervision of the Dean of Business and Public Services, will be responsible for the delivery of quality instruction and the coordination of the Culinary Arts program. Demonstrates knowledge of subject matter being taught and holds valid teaching credentials as defined by SBTCE and SACSCOC criteria. Motivates students and enhance their learning and constructs effective test instruments that are measurable and congruent to established instructional criteria. Demonstrates knowledge in planning and organizing instructional activities. Teaching Performance: providing students with a course syllabus, grading/attendance policy, and other relevant information in a timely manner, relation instructional practical examples and illustrations; pacing the instruction over the semester, providing students with timely tests, returning test results in a timely manner, relating tests to course objectives; following acceptable department and college grading policies. In addition, the faculty member sha, at least annually, participate in conducting a college student evaluation for at least one section for every course he/she teaches. Instructional Development: developing and maintaining course documentation; reviewing and selecting textbooks for courses in subjects’ area; maintaining audio-visual and/or other materials for courses taught through any medium; being organized and well prepared for class; scheduling class and lab time effectively. Coordinates weekend and summer events and activities. Orders supplies for curriculum. Manages the budget for the program. Student Advisement: Maintains required office ours; publicizing office hours an availability; referring students to other persons for appropriate assistance maintaining appropriate records; meeting with students in a timely manner; displaying sensitivity to students’ needs and problems. College and/or Community Service: assisting with recruitment as required; assisting with job/transfer placement recommendations as required; cooperating with or participating in projects/activities of the other instructional and support areas in fulfillment of the College’s mission; serving effectively on college/community committees. Instructional management. Submitting reports in a timely manner; arranging physical environment as much as possible for effective learning adhering to class schedules; providing effective classrooms/lab supervisor; maintaining accurate records; providing disciplinary action where appropriate. Professional Development: development of an annual professional development plan in conjunction with the supervisor; attending courses/seminars/workshops as required or planned; writing manuscripts or presenting papers at conference, etc.; completing research projects in the subject field.
EXAMPLE OF DUTIES
Associate's degree in culinary arts or related field or a certificate in culinary arts or a related field with at least three years of industry and teaching experience.
SUPPLEMENTAL INFORMATION
Valid driver’s license required. May be required to teach evening and weekend courses at the main campus and off-campus instructional sites. May work additional hours during peak registration periods.
