STLCC is seeking Part-time adjunct faculty facilitating classroom instruction in hospitality coursework. Instruction will be focused on Culinary Arts, Baking & Pastry Arts, and/or Hospitality Management curricula.
Adjunct Faculty are part-time faculty members who provide high-quality instruction in assigned courses in accordance with approved course outlines, departmental standards, and College policies. Adjunct faculty focus primarily on teaching and student learning and are responsible for maintaining instructional quality, academic integrity, and a supportive learning environment. Assignments are course-based and may vary by term, modality, and campus.
Adjunct Faculty duties and responsibilities normally include:

• Teaching assigned credit courses in accordance with approved course outlines, syllabi, and instructional objectives.
• Preparing for instruction, including course materials, learning activities, and assessments appropriate to the course modality (in-person, hybrid, or online).
• Delivering instruction using effective teaching strategies that support student engagement and learning.
• Assessing student performance, grading assignments and examinations, and providing meaningful, timely feedback.
• Maintaining accurate academic records, including attendance, grades, and required course documentation.
• Reporting midterm and final grades using the College’s designated systems by established deadlines.
• Communicating course expectations, policies, and learning outcomes clearly to students.
• Maintaining appropriate office hours or student availability, as defined by the department, at times convenient for students.
• Responding to student, faculty, and administrative communications within established departmental timeframes.
• Using the College’s learning management system (LMS) and other instructional technologies as required.
• Ensuring courses comply with College policies, accreditation standards, and accessibility requirements.
• Creating and maintaining a respectful, inclusive, and supportive learning environment.
• Informing the Department Chair or Program Coordinator/Director as soon as possible when unable to meet a scheduled class or instructional obligation.

Adjunct Faculty may also be expected to:

• Participate in required orientations, training, and instructional meeting.
• Complete required compliance training, including but not limited to FERPA and Sexual Misconduct training.
• Coordinate with department chairs, program coordinators, or full-time faculty regarding course content and expectations.
• Implement department-approved textbooks, course materials, and assessment practices
• Maintain current knowledge and skills in the instructional discipline.
• Adapt instruction to meet diverse student needs within the scope of the assigned course(s).
• The College reserves the right to assign other normal instructional responsibilities as may be appropriate for part-time faculty.

Bachelor’s degree with major in baking and pastry, culinary arts, foodservice management, hospitality management or related field from an accredited institution of higher education. A minimum of three years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years.

-OR-

Associate’s degree in baking and pastry, culinary arts, foodservice management, hospitality management or related field from an accredited institution of higher education. A minimum of seven years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years,

-OR-

A minimum of ten years of full-time related work experience in the field of baking and pastry, culinary arts, foodservice management, or hospitality management. Experience must be within the past 10 years, and at least three years of supervisory experience with both management and line level employees. Proven track record showing a steady progression of skill level, increased levels of responsibility, and professional development within the hospitality industry or hospitality education.

For applicants in Culinary Arts and Baking & Pastry Arts:

Valid ServSafe Food Protection Manager Certificate

Hepatitis A Immunization

Certification by the American Culinary Federation at the CSC level or above.