To teach baking and pastry and/or culinary art courses as prescribed by institutional policies and perform operational duties within the respective areas of responsibilities.

• Associates Degree from a nationally, regionally or identified at the state level accredited institution of higher education required in baking and pastry or related field. Bachelors Degree Preferred.
• Valid National Restaurant Association ServSafe certificate, must be acquired within six months.
• Must hold or obtain a valid Bell County Food worker’s card or obtain the card within one month.

• Minimum 2 years of recent culinary specific work experience is required, exclusive of teaching.
Prior college level teaching experience is preferred

• Must have knowledge of cake and pastry production, cake decorating, breads and rolls, food production, sanitation, and supervision.
• Demonstrated knowledge in subject matter being taught; ability to communicate effectively with students in a clear manner; ability to give academic and vocational guidance to students as needed.
• Must have a proficiency to communicate in oral and written English.
• Must be neat in appearance and exhibit positive professional attitude.
• Demonstrated managerial skills.
• Must be competent in the use of computer technology.
• Must possess, depending on course instruction, some of the following skills and knowledge; pastry production, gumpaste, royal icing, sugar flowers, cake decorating, bread production, nutrition, table arrangement, food production, food service and bakery operations.
• Must be punctual, dependable, and have the ability to understand and follow directions.
• Must be willing to work flexible and non-standard hours and work under exacting conditions.

A successful background check is required for all CTC employment.