Adjunct Faculty - Baking and Pastry Arts - Port Huron, MI

Discover the opportunity to join Baker College, honored as one of the 2024 & 2025 Best and Brightest Workplaces in West Michigan, Metro Detroit and Nationally!

Join our dynamic academic community as an adjunct faculty member and play a pivotal role in shaping the future of our students. We're seeking passionate educators who are committed to excellence in teaching and dedicated to student success. As an adjunct faculty member, you'll have the opportunity to inspire and empower students, aligning your expertise with our institution's mission to provide a student first learning experience! Join us in fostering innovation, diversity, and academic excellence as we work together to make a meaningful impact on the lives of our students and communities.

The Culinary Institute of Michigan, Port Huron Campus is seeking Adjunct Faculty in Baking & Pastry Arts to join our Culinary Team!

The ideal candidate will possess a Bachelor's degree and a minimum of three years of relevant experience, with preference given to those holding ACF (American Culinary Federation) certification or an equivalent credential. Alternatively, an Associate's degree combined with three years of relevant experience is also acceptable. Candidates must have a manager-level food safety and sanitation certification from an ANSI-accredited program, verified by the Dean of Culinary, and required for all kitchen and baking lab courses. The candidate should be certifiable at the Working Chef Certification Level, as determined by the Dean of Culinary. They should be capable of teaching a wide range of subjects, including baking, cooking, sanitation, and management, in both lab and lecture settings. Proficiency in Microsoft Office Suite, Google Apps, and Internet use is essential, as well as strong interpersonal, verbal, and written communication skills.

At Baker College, we're on a mission to transform education with a Student-First philosophy. Our President's vision is dedicated to creating an environment where students, faculty, and staff flourish. Join us in cultivating a culture of belonging and 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. Join us in shaping the future of education and leadership.

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.

The ideal candidate will possess a Bachelor's degree and a minimum of three years of relevant experience, with preference given to those holding ACF (American Culinary Federation) certification or an equivalent credential. Alternatively, an Associate's degree combined with three years of relevant experience is also acceptable. Candidates must have a manager-level food safety and sanitation certification from an ANSI-accredited program, verified by the Dean of Culinary, and required for all kitchen and baking lab courses. The candidate should be certifiable at the Working Chef Certification Level, as determined by the Dean of Culinary. They should be capable of teaching a wide range of subjects, including baking, cooking, sanitation, and management, in both lab and lecture settings. Proficiency in Microsoft Office Suite, Google Apps, and Internet use is essential, as well as strong interpersonal, verbal, and written communication skills.