Adjunct - Professor, Culinary Arts Print Adjunct - Professor, Culinary Arts Salary $69.00 - $75.00 Hourly Location San Bernardino Valley College 701 S. Mt. Vernon St, San Bernardino, CA Job Type Adjunct (PT Academic) Job Number 007722024 Department Culinary Arts Opening Date 07/01/2023 Closing Date Continuous Work Days/Year varies Description Benefits Job Description San Bernardino Community College District accepts
applications for part-time, hourly adjunct positions for our two college campuses (San Bernardino Valley College and Crafton Hills College) on a continuous basis. However, this does not imply the department is actively recruiting for this position. If there is an interest and/or need within the specific department, applicants who meet the minimum requirements will be contacted by respective department deans and/or
faculty chairs. Applications submitted will remain active for up to one (1) year.This posting is to establish a pool of qualified applicants positions as Adjunct Professor, Culinary Arts. Qualifications Education:Any bachelor's degree and two years of professional experience, or any associate degree and six years of professional experienceOR the equivalent. *Applicants who do not meet the minimum requirements
outlined in the posting may submit an Equivalency Request. The Equivalency Request and any additional supporting documents an applicant wishes to be considered must be attached. To download the Equivalency Request Form click here (Download PDF reader).Experience:Experience that indicates a sensitivity to and an understanding of the diverse academic, socioeconomic, cultural, disability, and ethnic backgrounds of
community college students, including those with physical and learning disabilities.Experience teaching Culinary Arts courses at the college or professional level.Desired Qualifications:Bakers:Advanced baking skills, chocolate, sugar, pastries, cake decorating and bread baking minimum Understand how to work within a budgetUnderstand how to order for their class inventoryBasic sanitation and safety Culinary:Understand
how to work within a budget How to order for class needs inventoryBasic sanitation and safetyCooking techniquesSoup and Sauce making skillsCooking for banquets and buffetsCooking in small spaces Physical Demands and Working Environment The conditions herein 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
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