Additional Considerations:Demonstrated ability to teach savory food preparation and artistic food presentation, including fruit/vegetable/starch preparation, garde manger, meat, seafood and poultry fabrication, stock, soup and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and other confections. Title: Culinary & Pastry Arts Adjunct InstructorAgency: J. Sargeant Reynolds Community CollegeLocation: Richmond (City) - 760FLSA: ExemptHiring Range: Salary commensurate with the education and experience of the applicant.