SUMMARY

Develop and pilot the Culinary Arts curriculum for the Associate of Applied Science degree

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following.

  • Those requirements outlined in the South Plains College Faculty Handbook for Program Coordinators/Directors and instructors, as well as those special requirements related to the Culinary Arts Program.
  • Develop Culinary Arts (CA) curriculum and policies
  • Assist with development, piloting, evaluation and revision of CA courses
  • Acquire/order and equip CA classroom(s) and lab(s)
  • Assist with formative and summative program evaluations
  • Develop course syllabi containing behavioral objectives and learning outcomes.
  • Create and pilot evaluation instruments
  • Direct and supervise the CA specialist (to be hired October 2017).
  • Assist in program selection and advisement of students
  • Conference and counsel students in the program, as needed
  • Establish and maintain communication with program advisory committee members
  • Plan, schedule and hold Program Advisory Committee meetings
  • Plan program course schedules
  • Ensure that all elements of the program comply with local, state and national standards for CA programs
  • Evaluate the program on a continual basis to ensure that the program meets the standards and requirements mandated by the Southern Association of Colleges and Schools Commission on Colleges (SACS) and Texas Higher Education Coordinating Board (THECB)
  • Prepare the annual budget for the program
  • Order texts and materials for the program each semester
  • Prepare and maintain the annual program Institutional Effectiveness Report (on TaskStream)
  • Participate in professional activities to receive current information for use in the curriculum and to promote the program
  • Plan and provide program classroom instruction
  • Respond to inquiries about the CA Program
  • Serve on committees as assigned
  • Perform other duties as required.

 

SUPERVISORY RESPONSIBILITIES

Supervise CA Specialist (to be hired October 2017)

 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE

  • Bachelor’s degree in Culinary Arts or related field
  • 5-years’ experience in food preparation management
  • Experience in food preparation teaching
  • Ability to work independently and as part of a team
  • Excellent communication skills
  • Experience in technical programs curricula development and knowledge of the program       approval process in Texas community colleges, preferred
  • Prior experience working with business/industry advisory committees, preferred
  • Knowledge of technology-enhanced educational tools, active teaching and learning strategies related to learning needs of Hispanic/LI students, preferred
  • Successful experience working with Hispanic, low-income, and other high-need students, preferred

 

LANGUAGE SKILLS

Ability to read, analyze, and interpret general collegiate periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, professional correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of students, faculty, administration, staff, and the general public.

 

MATHEMATICAL SKILLS

Consistent with instructional area.

 

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to sit and reach with hands and arms.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.  Specific vision abilities required by this job include close vision, distance vision, peripheral vision, and depth perception.

 

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to risk of electrical shock. The noise level in the work environment is usually moderate.