Adjunct Faculty - Running Start (Muskegon High School)- Culinary (Sports & Entertainment Venue Mgmt/Food Safety & Sanitation) - Muskegon, MI

Discover the opportunity to join Baker College, honored as one of the 2024 Best and Brightest Workplaces in West Michigan, Metro Detroit & Nationally!

Baker College is seeking an Adjunct Faculty person to teach the following Culinary Courses: Sports and Entertainment Venue Management and Food Safety & Sanitation at Muskegon High School. Our Running Start program is tailored for students who are eager to get a "running start" on their college and career goals. Join the dedicated team at Baker College to support our high school students!

The Running Start class will be held three days a week (MWF) MW- 9:16 AM AM- 10:42 AM; F-8:55 AM-9:25 AM, September 25th-January 16th.

Candidates must possess an Associate's Degree, three years of relevant work experience, and either ACF (American Culinary Federation) certification or an equivalent credential. All candidates teaching in kitchen and baking lab courses are required to hold a managerial-level certification in food safety and sanitation from a program accredited by the American National Standards Institute (ANSI), which will be verified by the Dean of Culinary. In accordance with ACF Accreditation Commission Standard 4.04 for post-secondary technical faculty, candidates must also be certifiable at the Working Chef Certification Level or its equivalent, based on specific work experience, subject to verification by the Dean of Culinary. Candidates also must be certified as a ServSafe proctor so that they can administer testing.

At Baker College, we're on a mission to transform education with a Student-First philosophy. Our President's vision is ambitious and dedicated to creating an environment where students, faculty, and staff flourish. Join us in fostering a culture of inclusion, engagement, where every individual is valued and appreciated.

The successful candidate will believe in and support the student first philosophy while contributing to the overall success of Baker College, while acting as a positive role model and brand ambassador on and off campus.

The full position description is available for your review online - Adjunct Faculty

ABOUT BAKER COLLEGE:

Founded in 1911, Baker College is committed to embracing technology, sparking innovation, and fostering a supportive learning environment where students can get the real-world knowledge, skills, and experiences they need to pursue the life and career they want. Each of our six campus locations is special, with a unique culture, collection of academic programs, and landscape.

Baker College is an independent, private, non-profit institution that grants associate, bachelor's, master's, and doctoral degrees on campuses across Michigan and online. Our student-first philosophy is the cornerstone of our institution-it is our compass, guiding us and keeping us on course, ensuring that our students and their success are always our main priority. Our dedication to the success of our students ensures that we will all go Further Together!

Please visit Baker College Careers Page for more information.

TITLE IX NON-DISCRIMINATION POLICY:

Baker College prohibits sex discrimination in any education program or activity that it operates. Individuals may report concerns or questions to the Title IX Coordinator. The notice of nondiscrimination is located in the Baker College Title IX Policy.

Candidates must possess an Associate's Degree, three years of relevant work experience, and either ACF (American Culinary Federation) certification or an equivalent credential. All candidates teaching in kitchen and baking lab courses are required to hold a managerial-level certification in food safety and sanitation from a program accredited by the American National Standards Institute (ANSI), which will be verified by the Dean of Culinary. In accordance with ACF Accreditation Commission Standard 4.04 for post-secondary technical faculty, candidates must also be certifiable at the Working Chef Certification Level or its equivalent, based on specific work experience, subject to verification by the Dean of Culinary. Candidates also must be certified as a ServSafe proctor so that they can administer testing.