Laney College

Laney College, in the heart of vibrant, multicultural downtown Oakland, features the cosmopolitan atmosphere and human energy of a big-city university. Laney is adjacent to the Oakland Museum of California, blocks from historic Chinatown and a pleasant stroll from Lake Merritt.

Since 1948, Laney has provided educational opportunities to students throughout the East Bay and beyond. Serving approximately 14,000 students each semester, Laney reflects the incredible diversity of the community that surrounds it and provides opportunities to traditionally underserved populations. Dozens of languages are spoken on Laney’s campus each day.

The school boasts a proven track record of success with exceptional educational programs. The college was given full accreditation by the Accrediting Commission for Community and Junior Colleges (ACCJC) in summer 2009 – a distinction awarded to only five community colleges out of the 27 reviewed that year. In addition, Laney ranks among the top community colleges in California in transferring students to U.C. Berkeley.

Job Description Summary

Instructors are expected to use and keep abreast of advanced teaching methods, including the use of current and future technologies to support student learning and career objectives.

Duties & Responsibilities

Any one position may not include all of the duties listed nor do listed examples include all tasks which may be found in positions of this class. To perform this job successfully, an individual must be able to perform each essential duty of the position satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions required for the position.

Provide lecture and laboratory instruction for all levels of culinary arts classes from production-oriented baking techniques to advanced techniques used by pastry chefs.
Provide instruction designed to develop the full range of baking skills including safety and sanitation, food chemistry, baking and pastry arts, professional knife skills and basic food preparation of proteins, starches, fruits, and vegetables, baking math and terminology, solid and liquid measurements, recipe development and scaling, care and use of tools, equipment and utensils, selection and storage of foods, and purchasing procedures.
Provide instruction which addresses food service-related business skills and capabilities including purchasing, marketing, sales, inventory, record keeping, pricing, basic accounting procedures, strategic menu development, and recipe costing.
Provide instruction which addresses soft skill development including professional demeanor, self-development, self-monitoring and reflection, interpersonal communications, customer service, stress management, and self-esteem.
Provide instruction for students with a wide range of educational, cultural and ethnic backgrounds to prepare students for career entry or advancement in the culinary industry or for transfer to 4-year professional hospitality degree programs.
Regular classroom assignment consists of a minimum of 15 equated teaching hours per week. Assess student learning, track student progress, and maintain and report student grade and attendance records in accordance with Peralta District policies. Use clear and explicit criteria for student evaluation, fairly and equitably applied, to ensure effective learning.
Inform students via clearly written syllabus concerning course requirements, performance assessment procedures, and attendance requirements. Provide class instruction in accordance with established course outlines.
Pursue on-going professional development to improve professional practice and employ innovative instructional methodologies.
Post and maintain required office hours in accordance with the prevailing policy.
Work as a member of an instructional team to promote student learning in an ever-changing environment.
Develop and maintain an effective industry advisory board to ensure curriculum vitality, to identify and anticipate industry trends affecting program design, and to secure industry support for program and students.
Engage in strategic planning with other members of the department to improve curriculum and instructional infrastructure. Identify equipment and supply needs for the program and food service operations, help maintain supply inventory, and work with departmental support staff to ensure that equipment and supplies are ordered in a timely manner.
Develop and/or update program curriculum, course outlines, class projects and instructional materials as needed.
Develop student learning outcomes for programs and courses and develop appropriate assessment methods.
Work with College and District representatives, external private and public agencies, high schools and community groups to develop and maintain a positive public image for the program to market its availability to the community.
Help plan the Department academic schedule.
Help identify hiring needs and provide support to adjunct faculty of the Department.
Participate in faculty discussions on curriculum, teaching-learning techniques and teaching materials. Participate on departmental, divisional, and campus committees. Develop and revise courses in Culinary Arts.

PROFESSIONAL OBLIGATIONS

Participate in department and college activities such as departmental meetings, campus committees, faculty peer evaluations, division and college staff meetings and college governance activities.
Pursue professional growth and development activities to remain current in discipline and teaching methodology.
Complete and document other professional development activities as required by contract.
Perform professional outreach activities (e.g., working with administrators and other faculty, as part of course development and depending on need, by participating in an industry committee for a program, working with inter-segmental education partners—such as high school, adult school and other colleges—and industry partners to design and implement effective basic skills curricula and career pathways in the discipline, etc.).
Perform other related duties as assigned by the College.

Minimum Qualifications

1. Possession of any bachelor’s degree from an accredited college or university and four years of professional experience in Culinary Arts (Cooking);

2. Possession of any associate degree from an accredited college or university and six years of experience in Culinary Arts (Cooking);

3. May submit a fully satisfied lifetime California Community College Instructor Credential authorizing service to teach courses in Culinary Arts (Cooking). (The credential will not satisfy the requirements for Tenure; California credentials were no longer issued after July 1, 1990);

4. The equivalent qualifications. (Candidates who claim equivalency must provide conclusive evidence, as clear and reliable as college transcripts, as required on the District Equivalency Application Form. Refer to the Equivalency Procedures. This is not a process to waive the minimum qualifications).

5. Demonstrated cultural competency, sensitivity to, and understanding of the diverse academic, socioeconomic, cultural, disability, and ethnic backgrounds of community college staff, faculty, and students.

Other Requirements

Applicants must meet the minimum qualifications as established by the California Community Colleges Chancellor’s Office. Applicants are required to demonstrate that they meet the minimum qualifications by submitting official or unofficial transcripts and providing a complete and detailed record of relevant professional work experience in their application materials.

The District will review education and work history to determine whether minimum qualifications are met. Determinations are made in accordance with Title 5 regulations and District procedures. Official transcripts and additional verification of employment will be required upon offer of employment.

If experience is required in lieu of a master’s degree:

For disciplines requiring a degree and professional experience, applicants must clearly describe how their education and work experience meet the stated minimum qualifications.

Equivalency

Applicants who do not meet the minimum qualifications exactly may apply for equivalency. Equivalency determinations are made through a separate review process in accordance with District procedures.

The Equivalency Committee will consider onlythose applicants who formally request equivalency consideration by submitting the Completed Equivalency Request Form with their application. Be sure to attach detailed evidence, such as unofficial transcripts and/or other certifications that support the equivalency.

In order to be considered for this position, you must submit the following:
1. An application.
2. A resume/CV summarizing your educational background and experience.
3. Transcripts

a. Transcripts of ALL college degrees/coursework needed to qualify for this position; unofficial or legible copies are acceptable but must indicate that the degree(s) has been conferred, if applicable.

All degrees and units used to satisfy the minimum qualifications must be from postsecondary institutions accredited by an accreditation agency recognized by either the U.S. Department of Education or the Council on Postsecondary Accreditation. If your degree/coursework is from a college or university outside of the United States, you must submit a detailed evaluation from a professional evaluation agency. A partial list of agencies can be found at https://www.ctc.ca.gov/credentials/leaflets/foreign-transcript-evaluation-(cl-635). Transcripts or translations in English still require the evaluation to show the U.S. equivalence of your degree.

b. If needed to meet the minimum qualifications, a copy (front and back) of your fully satisfied, lifetime California Community College credential authorizing service in the appropriate discipline.

Applicants will not be contacted unless selected for interview. Offer of employment to the persons selected for these positions is contingent upon: 1) submission of a current TB test clearance; 2) proof of eligibility to work in the United States; 3) fingerprint clearance; and 4) submission of official transcripts indicating appropriate degree(s) awarded or submission of a valid appropriate California Community College credential. 5) receipt of work verification required to meet minimum qualifications (if applicable)

Desirable Qualifications

1. Possess a thorough knowledge of all aspects of institutional and restaurant food preparation and restaurant operations and management.

2. Recent experience as a pastry chef, productions baker or comparable level of competency in food preparation.

3. Commitment to the community college objectives of providing instructional strategies and resources for adapting to cultural diversity within the student community population.

4. Ability to establish and maintain positive and effective relationships with students, staff and the public.

5. Membership in appropriate professional societies and organization(s).

6. Ability to adapt instruction to students with widely varying academic backgrounds.

7. Significant and successful industry work experience related to the teaching assignment.

8. Recent teaching experience, especially in a community college setting.

9. Familiarity with and/or willingness to expend the use of computer based technology appropriate to the subject area(s) of the assignment.
10. Current ServSafe Certification.

11. Knowledge of and commitment to limiting the cost of course material for students, using online educational resources or other low-cost options.

Job Details

Culinary Arts (Baking) Instructor Tenure Track - Laney College

Salary description:

Job description:

Attachments