PT Instructor Pool - Artisanal Modern Meat Butchery

Madison College is looking for highly motivated and qualified candidates to teach part-time courses for the Artisanal Modern Meat Butchery program for the 2024-2025 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 Artisanal Modern Meat Butchery 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 Artisanal Modern Meat Butchery program.

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, 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. Skill in the use of educational technology and alternative delivery methods.

3. Knowledge and ability to infuse multicultural perspectives into course content and delivery.

4. Skill in communications and human relations with populations having diverse socio-economic and racial backgrounds, as well as individuals with disabilities.

5. Ability to interact with business and industry to establish partnerships.

Minimums :

1. Associate's degree in a related field.

2. Two (2) years or 4,000 hours of related work experience.

3. Must be currently certified by 1 of the following :

1. ServSafe Food Manager with a min. score of 90%

4. Certified in 1 of the following or the ability to earn a certification within one year of employment :

1. Certified Executive Chef

2. Certified Culinary Educator

3. Certified Sous Chef

5. To teach Principles of Sanitation : Must have the ServSafe Instructor / Proctor certification.

1. Technical diploma in a related field with expectation to obtain an Associate's degree within three (3) years of employment

2. Five (5) years or 10,000 hours of related work experience

3. Must be currently certified by 1 of the following :

1. ServSafe Food Manager with a min. score of 90%

4. Certified in 1 of the following or the ability to earn a certification within one year of employment :

1. Certified Executive Chef

2. Certified Culinary Educator

3. Certified Sous Chef

5. To teach Principles of Sanitation : Must have the ServSafe Instructor / Proctor certification