Catering Services, Cost Control, Facilities Planning, Menu Management, Operations Management, Procurement Planning, Restaurant, Sanitation, Training/Teaching, Training/Teaching Materials
Teaches culinary arts classes to include but not limited to: Fundamentals of Culinary Arts, Contemporary Cuisine, International Cuisine, Introduction to Baking & Pastries, Advanced Baking & Pastries, Culinary Evaluation and American Regional Cuisine, Banquet & Catering Management, Restaurant Operations, Garde Manger.
May teach also teach a variety of hospitality management courses to include but not be limited to Introduction to Hospitality, Sanitation and Safety, Purchasing, Menu Planning and Facilities, and Cost Control.
- Prepares and delivers learning activities in order to achieve course outcomes
- Prepares course materials such as syllabi, homework assignments and handouts
- Evaluates and grades students class work, laboratory work, assignments, papers, and examinations
- Maintains and submits student attendance records, grades and other required documentation by specified deadlines
- Be available to students for coaching
- Periodic meetings with supervisors, division, or College, relative to teaching duties and training and development
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Cuyahoga Community College