Inside Higher Ed
Adjunct Faculty – Culinary Arts
Inside Higher Ed – Frederick Community College
The Adjunct Faculty of Culinary Arts prepares and delivers relevant and current curriculum using a variety of teaching methods and standardized assessment tools that accurately reflect the effectiveness of course content instruction and learning. The role provides engaging classroom and kitchen laboratory instruction in culinary and/or baking courses for students with diverse interests, abilities, and experience.
Essential Duties and Responsibilities
Develop and distribute course syllabus aligned with Core Learning Outcomes.
Design and deliver class instruction through the development of instructional plans to meet course competencies and the creation of activities that support lesson objectives.
Enable achievement of technical culinary competencies by providing instruction that fosters skills and establishing student performance criteria and evaluation.
Deliver learning‑centered instruction by establishing a classroom environment conducive to learning and student involvement, effectively planning and preparing for classes.
Promote student success by conducting outreach to underperforming students, showing flexibility in style and work schedule, exhibiting a passion for teaching, and engaging students in the learning process.
Manage the learning environment by keeping accurate records, submitting grades and other reports on time, and enforcing school/campus academic and attendance policies.
Contribute to a learning culture by participating in HCTI and FCC events and professional development workshops and program meetings.
Relate professional, life, and industry experience to learning through continuing professional/technical skills development, introducing industry perspective and guest speakers, and maintaining awareness of professional and industry trends and opportunities.
Respond promptly to student and HCTI staff communication.
Required Minimum Qualifications
Higher education certificate or degree in Culinary Arts, Food Service Management, Nutrition, Hospitality Management, or related discipline.
Minimum 5 years of work experience as an executive chef, executive sous chef, sous chef (or equivalent pastry chef) in a leadership position with supervisory responsibilities.
Current ServSafe Food Manager’s Certification.
Desired Qualifications
Associate’s Degree or higher in Culinary Arts, Food Service Management, Nutrition, Hospitality Management, or related discipline.
American Culinary Federation (ACF) Certification.
Prior teaching experience.
Experience using Blackboard or other Learning Management System.
Proficiency in Microsoft Office Suite applications (Word, PowerPoint, Excel).
Excellent oral and written communication skills.
Experience using a Point of Sale system within the past 5 years.
Ability to use varying styles and approaches that reflect an understanding and acceptance of the role of culture in a diverse, multicultural workplace.
Ability to work effectively with a wide range of constituencies in a diverse community.
Pool Number TS661P
Special Instructions to Applicants All applications and required documents must be submitted online. Mail, e‑mail, or fax submissions will not be accepted. By completing this application, you are putting your name into consideration to be hired as a Frederick Community College adjunct faculty member. This posting will remain active through May 31 2026.
Contact Elizabeth DeRose – EDeRose@frederick.edu or 301/846-2404.
Equal Opportunity Statement Frederick Community College prohibits discrimination against any person on the basis of age, ancestry, citizenship status, color, creed, ethnicity, gender identity and expression, genetic information, marital status, mental or physical disability, national origin, race, religious affiliation, sex, sexual orientation, or veteran status in its activities, admissions, educational programs, and employment. Frederick Community College, an equal‑opportunity employer, values campus diversity in students and staff and encourages members from historically under‑represented groups to apply.
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The Adjunct Faculty of Culinary Arts prepares and delivers relevant and current curriculum using a variety of teaching methods and standardized assessment tools that accurately reflect the effectiveness of course content instruction and learning. The role provides engaging classroom and kitchen laboratory instruction in culinary and/or baking courses for students with diverse interests, abilities, and experience.
Essential Duties and Responsibilities
Develop and distribute course syllabus aligned with Core Learning Outcomes.
Design and deliver class instruction through the development of instructional plans to meet course competencies and the creation of activities that support lesson objectives.
Enable achievement of technical culinary competencies by providing instruction that fosters skills and establishing student performance criteria and evaluation.
Deliver learning‑centered instruction by establishing a classroom environment conducive to learning and student involvement, effectively planning and preparing for classes.
Promote student success by conducting outreach to underperforming students, showing flexibility in style and work schedule, exhibiting a passion for teaching, and engaging students in the learning process.
Manage the learning environment by keeping accurate records, submitting grades and other reports on time, and enforcing school/campus academic and attendance policies.
Contribute to a learning culture by participating in HCTI and FCC events and professional development workshops and program meetings.
Relate professional, life, and industry experience to learning through continuing professional/technical skills development, introducing industry perspective and guest speakers, and maintaining awareness of professional and industry trends and opportunities.
Respond promptly to student and HCTI staff communication.
Required Minimum Qualifications
Higher education certificate or degree in Culinary Arts, Food Service Management, Nutrition, Hospitality Management, or related discipline.
Minimum 5 years of work experience as an executive chef, executive sous chef, sous chef (or equivalent pastry chef) in a leadership position with supervisory responsibilities.
Current ServSafe Food Manager’s Certification.
Desired Qualifications
Associate’s Degree or higher in Culinary Arts, Food Service Management, Nutrition, Hospitality Management, or related discipline.
American Culinary Federation (ACF) Certification.
Prior teaching experience.
Experience using Blackboard or other Learning Management System.
Proficiency in Microsoft Office Suite applications (Word, PowerPoint, Excel).
Excellent oral and written communication skills.
Experience using a Point of Sale system within the past 5 years.
Ability to use varying styles and approaches that reflect an understanding and acceptance of the role of culture in a diverse, multicultural workplace.
Ability to work effectively with a wide range of constituencies in a diverse community.
Pool Number TS661P
Special Instructions to Applicants All applications and required documents must be submitted online. Mail, e‑mail, or fax submissions will not be accepted. By completing this application, you are putting your name into consideration to be hired as a Frederick Community College adjunct faculty member. This posting will remain active through May 31 2026.
Contact Elizabeth DeRose – EDeRose@frederick.edu or 301/846-2404.
Equal Opportunity Statement Frederick Community College prohibits discrimination against any person on the basis of age, ancestry, citizenship status, color, creed, ethnicity, gender identity and expression, genetic information, marital status, mental or physical disability, national origin, race, religious affiliation, sex, sexual orientation, or veteran status in its activities, admissions, educational programs, and employment. Frederick Community College, an equal‑opportunity employer, values campus diversity in students and staff and encourages members from historically under‑represented groups to apply.
#J-18808-Ljbffr