Full Time Faculty - Baking/Pastry

Position Description Summary

Henry Ford College presents an opportunity for a Full Time Faculty member in Exercise Science and Sports Management. (This is a permanent, full-time tenure, 10 months per year position)

Teach courses in or related to Culinary Arts – Baking & Pastry for majors and non-majors in a variety of delivery modes as assigned (in-person, online, or hybrid) and as consistent with both current developments in the discipline as well as best practices in teaching and learning to foster and improve student success. Actively engage in curriculum and course development; course and program coordination; advising and assisting students; the assessment of student learning; training and mentoring colleagues; and, the continuous improvement of the program/department. Cooperate with the College community in meeting the needs of students with diverse backgrounds and abilities, both in the classroom and in the college environment. Participate in shared governance through meeting attendance and service on program, department, school, divisional, and college-wide committees. Work collaboratively to advance other program, department, school, divisional, and college-wide initiatives.

Only Complete Application Packets will be considered.

A complete application packet includes these required submissions:

Resume

Cover Letter

Unofficial Transcripts

Teaching Philosophy (500 words or less) - not AI generated

Copy of ACF certification at Chef level (CPSC or higher) and Serv-Safe certification

A listing of courses taught, number of sections taught by semester and credit hours to include the Institution Application deadline: May 30, 2025

Core Competencies and Qualifications

• Earned Bachelor’s degree in Culinary Arts from a regionally-accredited institution OR an Associated degree in Culinary Arts with a Bachelor’s degree in a secondary related field required. ACF certification at Chef level (CPSC or higher) required. Serv-Safe certification required. Demonstrated competency in the following areas required: Beginning Baking, Hotel & Restaurant Desserts, Professional Cake Decorating, Advanced Baking & Pastry. Serv-Safe certification required.”

• Candidates must have successfully completed at least two years full-time teaching (or the equivalent in part-time teaching experience) in higher education at a level comparable to a community college.

• Candidates must express themselves clearly and effectively in both oral and written form.

• Candidates must demonstrate competence in designing, organizing, and delivering effective and appropriate learning experiences in classroom and/or laboratory settings.

• Candidates must demonstrate effectiveness using technology to provide instruction, including use of online learning platforms to deliver and manage course materials, possessing the willingness and ability to be trained in new technology as needs arise.

• Candidates must demonstrate an understanding of the community college mission/philosophy, possessing the desire and ability to work collaboratively, effectively, and responsibly with colleagues, staff, and community college students in a diverse and multicultural setting.

• Candidates must demonstrate a commitment to keeping professional skills and knowledge up-to-date.

• Candidates must demonstrate leadership and time management skills in a kitchen environment as well as an ability to work efficiently under pressure, meet deadlines, and cultivate a team of culinary professionals.

Additional Unique Competencies:

Integrity/Honesty: Contributes to maintaining the integrity of the organization; displays high standards of ethical conduct and understands the impact of violating these standards on an organization, self, and others; is trustworthy.

Education and Training: Knowledge of teaching, training, research, making presentations, lecturing, testing, and other instructional methods.

External Awareness: Identifies and understands economic, political, and social trends that affect the organization.

Flexibility: Is open to change and new information; adapts behavior or work methods in response to new information, changing conditions, or unexpected obstacles; effectively deals with ambiguity.

Problem Solving: Identifies problems; determines accuracy and relevance of information; uses sound judgment to generate and evaluate alternatives, and to make recommendations.

Creativity and Innovation: Develops new insights into situations; questions conventional approaches; encourages new ideas and innovations; designs and implements new or cutting-edge programs/processes.

Interpersonal Skills: Shows understanding, friendliness, courtesy, tact, empathy, concern, and politeness to others; develops and maintains effective relationships with others; may include effectively dealing with individuals who are difficult, hostile, or distressed; relates well to people from varied backgrounds and different situations; is sensitive to cultural diversity, race, gender, disabilities, and other individual differences.

Building Relationships: Seeks opportunities to make contacts and build relationships, including through organizational events, social events, external organizations, and professional activities.

Technology Management: Keeps up-to-date on technological developments. Makes effective use of technology to achieve results. Ensures access to and security of technology systems.

Accountability: Holds self and others accountable for measurable high-quality, timely, and cost-effective results. Determines objectives, sets priorities, and delegates work. Accepts responsibility for mistakes. Complies with established control systems and rules.

Essential Duties and Responsibilities including but not limited to

Teach 15 contact hours per week and provide a minimum of 5 hours per week or consultation with students.

Prepare innovative and effective learning experiences (lectures, labs, demonstrations, exercises, activities) that foster student engagement, understanding, and success.

Assist in coordination of courses within the discipline, including but not limited to maintaining syllabus templates, updating and distributing instructor guides, selection of textbooks and learning materials, updating course policies, revision and distribution of course documents and resources, instructor mentoring, and collaboration with academic leadership and support staff . Incorporate appropriate use of instructional technology into classroom and laboratory settings to enhance and facilitate student learning.

Share in the responsibility of developing and coordinating effective student learning experiences beyond the classroom (assigned labs, studios, academic supports, etc.), including organization and maintenance of equipment employed in such settings.

Comply with, promote, enforce, and maintain all safety and security protocols, regulations, features, and practices regarding equipment and facilities usage in learning environments.

Maintain and apply current knowledge of the discipline/subject area/field as well as effective educational methodologies and practices by engaging in relevant and ongoing professional development.

Work collaboratively with faculty colleagues and academic leadership regarding course, curriculum, and program development; teaching innovation; student retention and completion; course and program enrollment initiatives; the assessment of student learning, testing, and grading; instructor training and mentoring; establishment and compliance with program/department/school policies; and, advancement of the College’s mission, underlying principles, and strategic plan.

Monitor and document the academic performance/progress of students to ensure that they successfully achieve the criteria for completing course and program learning outcomes.

Support student success by facilitating their awareness and navigation of college resources.

Cooperate with the College community in meeting the needs of students with diverse backgrounds and abilities, both in the classroom and in the college environment.

Participate in shared governance through meeting attendance and service on program, department, school, divisional, and college-wide committees.

Work collaboratively to advance other program, department, school, divisional, and college-wide initiatives.

Adhere to and comply with all policies, procedures, and processes established by the program, department, school, division, and College, meeting deadlines and due dates as established.

Demonstrate cooking techniques, measure ingredients, read recipes, and teach students how to prepare food.

Teach a variety of cooking techniques, including knife skills, preparation of ingredients, and proper use of kitchen equipment.

Instruct students in food safety, sanitation practices, and kitchen hygiene.

Provide hands-on demonstrations and practical cooking experience for students.

Assess and evaluate students’ culinary skills, providing constructive feedback to help them improve.

Perform/complete other duties as assigned and are trained and qualified to complete.

Additional Information

A Complete Application packet includes:

Resume

Cover Letter

Unofficial Transcripts

Teaching Philosophy (500 words or less - not AI generated)

Copy of ACF certification at Chef level (CPSC or higher) and Serv-Safe certification

Provide a listing of courses taught, number of sections taught by semester and credit hours to include the Institution

Application Deadline: May 30, 2025

While we have attempted to capture the core functional responsibilities in the role, the statements contained in this job announcement reflect general details as necessary to describe the principal functions of this job, the level of knowledge and skill typically required, and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Therefore, performing additional job-related duties not listed above may be required as assigned. For applicants viewing this ad from an external site, please go to hfcc.edu/jobs to apply.