Demonstrated ability to teach savory food preparation and a ho1tistic food presentation, including fruit/vegetable/starch preparation, garde manger, meat, seafood andpoult1y fabrication, stock, soup and sauce preparation, international cuisine, regional American cuisine, and advanced blading and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections. Job Duties & Responsibilities: Under general supervision of the Dean of Business & Public Service Technologies and the Culinary Arts Chair, the Adjunct Instructor (Culinary Arts) provides instruction for credited culinary arts core course syllabus; ensuring the outcomes meet the stated objectives.