Adjunct Instructor - Culinary Arts Chef Instructor Salary Depends on Qualifications Location 800 W University Parkway, Orem Job Type Adjunct/Overload Teaching Job Number FY2503212 Division College of Technology/Computing Department Culinary Arts Institute Opening Date 08/19/2024 Closing Date 9/30/2024 11:59 PM Mountain Required Documents Needed to Apply Resume Cover Letter Teaching Philosophy Applicant Support 1-855-524-5627 Support@schooljobs.com Continuous Search This position is posted on a continuous recruitment basis. This means that applications are accepted even though there may not be a position currently available. * Description * Benefits * Questions Position Announcement Utah Valley University is seeking an adjunct instructor to teach culinary skills, Garde Mange, and restaurant or bakery skills as outlined by CAI requirements. Summary of Responsibilities The successful candidate will perform some or all of the following duties: * Design and teach courses. * Plans, prepares and follows an approved course of study that includes measurable objectives for each course taught. * Prepares instructional materials (course outlines, syllabi, exams, mock-ups, visual aids, and instruction sheets) as necessary. * Instructs, manages, and supervises individuals and groups in classrooms and laboratories by using appropriate teaching methods. * Evaluates instruction and learning by means of appropriate testing methods. * Maintains a student-oriented approach to education. * Recommends students for advancement and graduation. * Maintains and submits accurate and current reports and records involving student accountability, attendance, performance, and follow-up. * Coordinates cooperative work experience programs and students as assigned. * Assists counselors, department chairperson, and or program coordinator, faculty, and department staff in maintaining an effective program. * Thoroughly familiar with the academic freedom and professional responsibility statement and adheres to these policies. * Maintains desirable and safe laboratory and classroom conditions. Minimum Qualifications An associate's degree in culinary arts, along with recent relevant work experience in high-quality food production and employee supervision, and a minimum of two years teaching at the post-secondary education level. Knowledge, Skill, and Abilities Knowledge: * Extensive knowledge of student management, motivation, and evaluation. * Comprehensive knowledge of hot and cold food production and service. * Thorough knowledge of appropriate fields of study, counseling and advising techniques, and work experience. Skills: * Effective human relation skills and communication techniques. * Skill in public speaking. * Skill in teaching proper cooking and plating techniques. Abilities: * Ability to manage large groups of students, keep them on task, and critique performance levels through established procedures. * Ability to effectively apply general principles to specific conditions. * Ability to follow written and oral procedures and instructions, * Ability to work effectively with people. * Extensive knowledge of subject matter and course content of classes - instructional strategies and techniques. EEO Statement: UVU employment decisions are made on the basis of an applicant's qualifications and ability to perform the job without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age (40 and over), disability, veteran status, pregnancy, childbirth, or pregnancy-related conditions, genetic information, or other bases protected by applicable federal, state, or local law.