methods and strategies to engage learners, organize and plan instructional content that accommodates diverse learning styles, and devise appropriate assessment tools that monitor student learning outcomes. The instructor is also responsible for participating in related activities to include professional development, academic advising, curriculum design. The instructor performs all other duties as directed by the Division Chair, Dean of Instruction, or the President or designee.

Minimum Qualifications
Bachelor’s degree or higher in Hospitality, Culinary Arts, Business Administration, Management, or a related field. Two years full-time or equivalent part-time, teaching or training experience in Hospitality and/or Culinary Arts. Must be qualified to teach a variety of hospitality and/or culinary-related courses. Professional credentialing preferred.

methods and strategies to engage learners, organize and plan instructional content that accommodates diverse learning styles, and devise appropriate assessment tools that monitor student learning outcomes. The instructor is also responsible for participating in related activities to include professional development, academic advising, curriculum design. The instructor performs all other duties as directed by the Division Chair, Dean of Instruction, or the President or designee.

Minimum Qualifications
Bachelor’s degree or higher in Hospitality, Culinary Arts, Business Administration, Management, or a related field. Two years full-time or equivalent part-time, teaching or training experience in Hospitality and/or Culinary Arts. Must be qualified to teach a variety of hospitality and/or culinary-related courses. Professional credentialing preferred.