||Instructor – Baking and Decorative Arts
|Open Until Filled
|Transfer Requests and Application Due By:
||School of Business & Applied Arts
||This is a full-time faculty position beginning with the Fall 2017 semester. Starting salary between $55,069- $91,848 depending on qualifications and experience.
Madison College provides a generous benefit package including health and dental insurance. Newly hired instructors serve a three-year probationary period.
Start date: August 2017.
|Organizational Function and Responsibilities:
||This position instructs adult students in the Baking and Decorative Arts program at the technical diploma level. This position develops a relevant and progressive curriculum, designs and implements effective learning strategies and environments, delivers instruction of high quality, assesses student learning, advises students, and participates in college service activities at the department, division and college levels.
This position reports to the Dean for the School of Business and Applied Arts.
||The following duties are typically expected of this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.
- Facilitates student learning in the Baking and Decorative Arts program including but not limited to the following curriculum areas: Experimental Baking, Yeast Breads, Artisan Breads, Intro to Baking, Pastries, Baking Principles, Bakery Retail, Baking Seminar, Bakery Production, Specialty Cakes & Miniatures, Finishing, Cake Decorating, Advanced Cake Decorating, Fondant and Gum paste, Plated Desserts, Chocolates, and Chocolate and Sugar Confections.
- Develops and plans appropriate instructional strategies, including alternative delivery strategies when appropriate including but not limited to hybrid, face-to-face and on-line course delivery.
- Assists and advises students who have problems with assignments, tests, grades, course content, career concerns, and other academic matters.
- Evaluates student performance and provides regular feedback in courses taught by the instructor.
- Uses data to continually revise curriculum to improve student learning.
- Assists students in developing work experience assignments such as internships, work study assignments, team projects, etc.
- Actively works with other personnel to develop strategies for student recruitment, retention, and success, as well as fundraising. This includes developing strategies aimed at the recruitment and retention of minority students.
- Develops and maintains curriculum in a variety of non-traditional formats to meet student delivery needs in collaboration with department/ division staff; participates in instructional and curriculum articulation activities with other programs and other divisions of instruction.
- Functions without direct supervision in a team environment with the ability to support a cohesive department atmosphere.
- Complies with college policies and directions regarding student testing, record keeping, advanced standing, providing grades on a timely basis, maintaining office hours for student assistance and academic advising, etc.
- Complies with all aspects of Board policies and work rules.
- Attends School, program and advisory committee meetings; participates in appropriate staff development activities such as diversity awareness, technology training, etc.
- Plans and implements professional development strategies to continually improve teaching and professional experience.
- Completes Faculty Quality Assurance System requirements and ongoing professional development, as required by the College.
- Participates in appropriate staff development activities such as diversity awareness, technology training, etc.
- Demonstrates a commitment to the college mission, vision and values.
|Knowledge, Skills, and Abilities
- Knowledge of the current baking and decorative arts techniques, the science related to baking, processes, current trends and philosophies as well as new and emerging trends impacting the baking and decorative arts industries.
- Knowledge of and experience with current educational methods and strategies; learner-centered instruction, active learning, assessment, evaluation; collaborative techniques; and strategies that address closing the gap in student access and achievement across race, gender, and disability.
- Skill in the use of educational technology and alternative delivery methods to deliver high-quality instruction (i.e., online, hybrid, and accelerated course formats, course software such as Blackboard, video, Telepresence, etc).
- Knowledge of accreditation requirements of the Retail Bakers of America, the International Cake Exploration Societe (ICES), and Bread Bakers Guild of America.
- Mastery level skills and abilities to produce scratch bakery products from raw ingredients, with the emphasis on baking science and production baking.
- Demonstrated artistic skills, innovation, entrepreneurial spirit and creativity.
- Demonstrated skill in cultural competence, communications and human relations with populations having diverse socio-economic and racial backgrounds and persons with physical and/or learning disabilities.
- Skill in oral and written communications.
- Ability to interact with stakeholders, business, industry and community organizations to establish partnerships.
- Ability to adapt to new and emerging technologies and incorporate them into the curriculum.
- Demonstrated time management and detail-oriented skills.
- Ability to work effectively under pressure
and to meet frequently occurring deadlines.
- Knowledge and experience in production baking.
- Associate’s degree from an accredited college or university plus ten (10) years (20,000 hours) of documented professional scratch baking experience making a variety of bakery products, with a demonstrated understanding of the science of baking
- Bachelor’s degree from an accredited college or university plus five (5) years (10,000 hours) of documented professional scratch baking experience making a variety of bakery products, with a demonstrated understanding of the science of baking
Which must include:
- Three (3) years (6,000 hours) of work experience in a supervisory role with production experience.
b. One (1) year of full-time equivalent teaching experience or verifiable, hands-on training experience in a variety of bakery skills.
c. One (1) year (2,000 hours) of related work experience must be within the past five (5) years.
Two (2) years of full-time equivalent teaching experience in baking or related area at an accredited college within the past five (5) years may be substituted for the one (1) year of baking work experience within the past five (5) years.
3. Current certification as a ServSafe instructor by the National Restaurant Association Solutions or 90% test score on the exam used to obtain a Certified Professional Food Manager license granted by the National Restaurant Association.
|Special Instructions to Applicants:
||Madison Area Technical College does not discriminate on the basis of race, color, national origin, sex, disability or age in its programs or activities. The following person has been designated to handle inquiries regarding the non-discrimination policies:
Rosemary Buschhaus, J.D., SPHR, SHRM-SCP
Director of Employment and Employee Relations
1701 Wright St
Madison, WI 53704