Bakery Principles Adjunct Faculty

Onondaga Community College located in Syracuse NY is a college of the State University of New York (SUNY) system and one of 30 locally sponsored community colleges throughout New York State. Onondaga County is our sponsor. We offer two-year degree programs that serve as transfer opportunities to baccalaureate degree programs at four-year campuses or for direct entry to the workforce. We also offer certificate programs that can generally be completed in one year. Onondaga is a diverse educational learning community. We are committed to creating and maintaining an atmosphere where individuality is not only recognized - but encouraged - to contribute to the fabric of the campus environment. We continue to serve the educational and economic development needs of the region and proudly boast more than 40000 alumni.

Onondaga Community College in Syracuse NY is accepting applications for an adjunct chef instructor in our Culinary Management program to teach classes in Bakery Principles FSA-103B. This course gives students a working knowledge of the fundamentals of baking techniques and the scientific principles behind it in a commercial bakery. Students will learn the appropriate bakery methods that may be applied to yeast raised doughs quick breads pies cakes cookies and basic items made in a bakery. Topics include baking terminology tool and equipment use formula conversions functions of ingredients and the use of proper flours. Pre/co-requisite(s): FSA 100; co-requisite(s): FSA 103BL FSA 103C and FSA 103CL. Approved uniform required.

Anticipated Hours: This course runs 1st 1/2 Spring semester January-March. Lab component runs face-to-face on Monday and Wednesday 1:35pm - 4:15pm.

The adjunct instructor is responsible for demonstrations lecturing compiling tests and assessing student performance relative to standardized learning objectives. This course includes a lab component. This course is hybrid which means lecture material is on-line and lab component is face-to-face. Once hired the candidate must become certified to teach on-line through OCC Quality Matters within the full academic year.

MINIMUM QUALIFICATIONS

• Associates degree in Culinary Arts and/or Bakery Arts from an accredited college university or foreign equivalent.
• At least 5 years of professional culinary experience AND/OR at least 5 years prior teaching or training experience.
• Certified ServSafe Food Protection Manager.

PREFERRED QUALIFICATIONS

• Bachelors degree in Culinary Arts/Bakery Arts from an accredited college university or foreign equivalent.
• At least 5yearsprofessional culinaryexperience AND/OR at least 5 years priorteachingor training experience.
• Prior experience teaching college-level culinary/bakery courses.
• Bilingual in English and Spanish. English and another language will be considered.

• Adjunct rate of pay for the 26/27 academic year is $1527/credit hour. Classes will be assigned on an as needed basis dependent upon enrollment.
• Adjuncts are eligible to participate in the NYS Teachers Retirement System.

Anticipated Hours: This course runs 1st 1/2 Spring semester January-March. Lab component runs face-to-face Monday and Wednesday 1:35pm - 4:15pm

• To be considered please submit a resume cover letter and unofficial transcript at time of application including availability to teach.
• The three (3) references listed in the application must be professional references two of which must be current or former supervisors. Finalists will be contacted prior to reference checking.
• Offers are contingent on the completion of a post-offer background check and official transcripts are required upon hire.

Please note: If hired official transcripts will be required.

Please contact if you have questions.