Adjunct Instructor - Core Classes
Culinary Institute Lenotre (CIL) is in search of several adjunct faculty to fill positions for core college courses (English). The faculty will be responsible for providing high-quality academic instruction to students through well-prepared classes, relevant assignments, clear documentation of student progress, and support of the students’ academic success.
The faculty will be instructing students entering English. If you have experience in the core courses offered in college you are encouraged to apply.
· Earned master’s degree with a minimum of 15 semester credit hours in the subject area taught.
· Three years of teaching experience in Higher Education.
· Demonstrate a thorough and accurate knowledge of the course.
· Connect subject matter to “real life” experiences in the Hospitality Industry.
· Learn and use technology to enhance teaching and the educational experience when appropriate.
· Create a course syllabus
· Adhere to the learning objectives outlined in the course syllabi.
· Develop and explain methods that fairly measure student progress toward course objectives.
· Evaluate student performance fairly, objectively, and consistently. Return student work promptly to promote maximum learning.
· Adhere to the deadline schedule set by the Academics Department,
· Make every reasonable effort to attend scheduled staff meetings.
· Behave appropriately in dealing with students and staff to maintain a scholarly and professional atmosphere.
Open positions: Contract
Job Types: Part-time, Contract
Pay: Beginning at $45.00 per hour
Shifts: Day and evening classes
Unofficial transcript required with resume to begin the application process
Job Type: Contract
Pay: From $40.00 per hour
Work Location: In person
About CULINARY INSTITUTE LENOTRE®Bonjour, Bienvenue, Bon Appetit
Alain Lenotre, founder of CULINARY INSTITUTE LENOTRE®
In France, cuisine is part of the “Beaux-Arts” (Beautiful arts), like music or architecture. There is a National Academy of Cuisine as well as “L’Academie Francaise,” the ultimate French academy of literature (which continues to update the modern French dictionary). To facilitate the duplication of culinary “chefs d’oeuvres” (masterpieces), the French were the first to codify their culinary art (recipes, menus, services, décor and appellation). The evolution of these codifications for the last 300 years had three main periods:
-Classique Codification, Antonin Careme, 18th Century
-Methodique Codification, Auguste Escoffier, 20th Century
-Contemporary Codification, Paul Bocuse, Gaston Lenôtre, Michel Guerard, Roger Verge, etc., 21st Century
Many recipes from each of these three categories are taught in the CULINARY INSTITUTE LENOTRE® in Houston, Texas. The fundamentals of cuisine and baking have to be mastered before you can develop your own personal or regional style.
CULINARY INSTITUTE LENOTRE®: A LEGENDARY NAME FOR YOUR CULINARY ARTS COLLEGE