Madison College is recruiting a pool of highly motivated and qualified candidates to teach part time courses for the Baking and Decorative Arts program.
Applications will be accepted on a continuous basis for the 2024-2025 academic school year. If you possess the aspiration to help others succeed, this is an opportunity for you to positively impact the community and lives of our students.
Madison College is a first-choice institution that offers exceptional educational opportunities to our students providing high-demand skills for professional and academic growth.
Organizational Function and Responsibilities :
This position is responsible for instruction in the Baking and Decorative Arts program at the college level. This includes developing a relevant and progressive curriculum, designing and implementing effective learning strategies and environments, delivering instruction of high quality, assessing student learning, advising students, and participating in college service activities at the department, division and college levels.
This position reports to the Associate Dean School of Business and Applied Arts.
Essential Duties :
The following duties are typically expected of this position. These are not to be construed as exclusive or all-inclusive.
Other duties may be required and assigned.
1. Responsible for instruction in the Baking and Decorative Arts program including but not limited to the following courses : Experimental Baking, Yeast Breads, Artisan Breads, Intro to Baking, Pastries, Baking Principles, Bakery Retail, Baking Seminar, Bakery Production, Specialty Cakes & Miniatures, Finishing, Cake Decorating, Advanced Cake Decorating, Fondant and Gum paste, Plated Desserts, Chocolates, and Chocolate and Sugar Confections.
2. Develop and plan appropriate instructional strategies and alternative delivery strategies when appropriate including but not limited to hybrid, face-to-face and on-line course delivery.
3. Participate in in-service meetings, convocation training, staff development training or other activities or programs requested by the Department.
4. Assist and advise students who have problems with assignments, tests, grades, course content, career concerns, and other academic matters.
5. Comply with college policies and directions regarding student testing, record keeping, advanced standing, providing grades on a timely basis, evaluating student performance and maintaining office hours for student assistance and counseling, etc.
6. Maintain competencies as an instructor as aligned with the Faculty Quality Assurance System.
7. Assist students in developing work experience assignments such as internships, work study assignments, team projects, etc.
8. Demonstrate a commitment to the college’s mission, vision and values.
Knowledge, Skills, and Abilities :
1. Knowledge of current educational methods and strategies, including learner-centered instruction, assessment, evaluation and collaborative techniques and strategies that address closing the gap in student access and achievement across race, gender and disability.
2. Knowledge of the current baking and decorative arts techniques, the science related to baking, processes, current trends and philosophies as well as new and emerging trends impacting the baking and decorative arts industries.
3. Knowledge of accreditation requirements of the Retail Bakers of America, the International Cake Exploration Societe (ICES), and Bread Bakers Guild of America.
4. Mastery level skills and abilities to produce scratch bakery products from raw ingredients, with the emphasis on baking science and production baking.
5. Demonstrated artistic skills, innovation, entrepreneurial spirit and creativity.
6. Demonstrated time management and detail-oriented skills.
7. Skill in the use of educational technology and alternative delivery methods.
8. Knowledge and ability to infuse multicultural perspectives into course content and delivery.
9. Skill in communications and human relations with populations having diverse socio-economic and racial backgrounds, as well as individuals with disabilities.
10. Ability to work effectively under pressure and to meet frequently occurring deadlines.
11. Ability to interact with business and industry to establish partnerships.
12. Knowledge and experience in production baking.
Qualifications :
1. Technical diploma in Baking / Pastry / Decorative Arts from an accredited college or university, with an expectation to obtain an Associate's degree within three (3) years of employment.
2. Three (3) years (6,000 hours) of related bakery production work experience with one (1) year of full-time equivalent teaching experience or verifiable, hands-on training experience in a variety of bakery skills.
3. Must be currently certified as a ServSafe Food Manager with a min. score of 90%.
4. To teach Principles of Sanitation : Must have the ServSafe Instructor / Proctor certification.
Note : DOC instructors are waived from the requirement to receive an Associate's degree.
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