Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking Pastries, Advanced Baking Pastries, Culinary Evaluation and American Regional Cuisine, Banquet Catering Management, Restaurant Operations, Garde Manger. May teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control. · Prepares and delivers lectures to students on various topics in relation to a specific discipline · Evaluates and grades students’ class work, laboratory work, assignments and papers · Prepares course materials such as syllabi, homework assignments and handouts · Keeps abreast of developments in the field by reading current literature, speaking with colleagues and participating in professional conferences · Maintains student attendance records, grades and other required records · Initiates, facilitates and moderates classroom discussions · As needed, advises students on academic and vocational curricula and on career issues · Plans, evaluates and revises curricula, course content and course materials and methods of instruction · Compiles, administers and grades examinations · Collaborates with colleagues to address teaching and research issues · Maintains regularly scheduled office hours to advise and assist students · Selects and obtains materials and supplies such as textbooks and laboratory equipment · Serves on academic or administrative committees that deal with institutional policies, department matters and academic issues · Participates in campus and community events