The successful candidate must be a certified tradesperson with Red Seal Baker/Patisserie designation in the field of Baking and Pastry Arts with a minimum of five years’ experience. International experience in baking/pastry would be an asset. Previous teaching experience is required and the incumbent must be current in theoretical and practical techniques, with current directly related industry experience. Experience in teaching in an online environment is preferred.
As a potential member of the academic team, the applicant must be committed to innovation and demonstrate flexibility in adapting to change. As a consummate professional, the candidate must possess a solid commitment to excellence in teaching and learning as shown by their extensive professional experience and proven approach to life-long learning. Additionally, he/she must be willing to engage in on-going learning related to teaching, use of technology, student success and student evaluation.
Excellent communication and human relations skills and a commitment to diversity and equity are essential to interact effectively with the College’s diverse student and staff population. The ability to convey the conceptual and practical aspects of subjects to students, respecting their diverse backgrounds, experience and individual learning styles is also essential, as is the desire to contribute to the education of the next generation of students in the Baking and Pastry Arts Management, Culinary Programs and the Italian Program. Candidates must also be committed to working within a team environment and to participating in consultative decision-making processes.
The College requires proof of degrees, credentials or equivalencies from accredited regional or federal post secondary institutions and/or their foreign equivalents. Credentials may require validation at the time of interviews.