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 also 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 learning activities in order to achieve course outcomes Prepares course materials such as syllabi, homework assignments and handouts Evaluates and grades students’ class work, laboratory work, assignments, papers, and examinations Maintains and submits student attendance records, grades and other required documentation by specified deadlines Be available to students for coaching Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development