SIPI Temp Parttime Faculty (Culinary Disciplines/Hospitality)

The University of New Mexico is seeking candidates for Temporary Part-Time Adjunct Faculty to teach courses at the Southwestern Indian Polytechnic Institute (SIPI). Located on Albuquerque's Westside at 9169 Coors Blvd NW, SIPI is a National Indian Community College and Land Grant institution serving American Indian and Alaska Native students. The Southwestern Indian Polytechnic Institute prepares culturally diverse students as lifelong learners through partnerships with tribes, employers, and other organizations. SIPI establishes a strong educational foundation for student success.

We are currently recruiting for Adjunct Faculty to teach courses in:

* Baking and Pastry Arts

* Culinary Arts

* Hospitality and Foodservice Management

* Nutrition

* Food Truck Management

* Related Culinary Disciplines

More detailed course information can be found in the SIPI Catalogue. This is an ongoing recruitment to fill teaching opportunities as needed by the program area.

These positions involve:

* Developing lesson plans, demonstrations, and other instructional materials to support student learning and technical competency in culinary and related disciplines.

* Providing classroom and hands-on laboratory instruction in commercial baking, pastry arts, food preparation, and professional kitchen operations.

* Ensuring safe food handling, sanitation, and proper use of commercial kitchen equipment, tools, and materials.

* Contributing to the setup, supervision, cleaning, and breakdown of culinary laboratory activities.

* Developing and implementing assessment plans to demonstrate student learning outcomes and technical proficiency.

* Contributing student achievement data to support program and course evaluations.

* Maintaining records of student proficiency, attendance, grades, and other documentation consistent with course objectives and college policies.

* Maintaining one office hour per course per week and participating in departmental meetings as needed.

Course Delivery and Schedule Requirements:

* Courses may be offered across day, evening, and weekend schedules and may include face-to-face, hybrid, online, or hyflex modalities.

* Candidates must be proficient in Microsoft Office Suite and possess the ability to navigate digital learning tools and online learning management systems, preferably Brightspace.

* If assigned to a distance-learning format (online, hybrid, or hyflex), candidates must provide evidence of online teaching certification or demonstrate the ability to obtain the required institutional qualifications before instruction begins.

Application Procedure:

Applicants must attach a cover letter, official transcripts, a list of references, and a resume or CV listing all relevant experience. To evaluate candidates for minimum qualifications or tested/equivalent experience, the resume/CV must detail the complete history of professional employment, industry placements, and teaching experience, including specific courses taught, where, and when. Applicants must also include relevant professional licenses, industry-recognized certifications, non-credit technical training, and other documentation to substantiate equivalent field expertise. Missing history may exclude applicants from equivalency consideration.

A background security investigation and fingerprint check by the Bureau of Indian Education are required.

Minimum Qualifications:

Instructor qualifications are determined in compliance with Higher Learning Commission (HLC) standards. Final alignment of degrees and tested/equivalent experience is determined by the relevant Program Coordinator and Academic Dean.

Applicants must meet one of the following criteria:

* Standard Academic Track: An Associate of Applied Science (AAS) degree or higher in Baking and Pastry Arts, Culinary Arts, Hospitality Management, or another closely related field.

* Tested/Equivalent Experience Track: A combination of education, industry certifications, specialized training, and documented professional experience appropriate to the discipline.

Applicants must also demonstrate relevant professional experience in commercial baking, pastry arts, culinary operations, or a related foodservice discipline, along with proficiency in applicable technical practices and food safety standards.

Preferred Qualifications:

* A bachelor's or master's degree in Culinary Arts, Hospitality Management, Business Administration, Food Science, Education, or a related discipline.

* Five or more years of professional experience in commercial baking, pastry production, culinary operations, or foodservice management.

* At least one year of experience teaching in a postsecondary institution or providing professional culinary training.

* Current ServSafe Food Protection Manager Certification or relevant credentials from the American Culinary Federation or other recognized professional organizations.

* Experience with curriculum development, student assessment, and learning management systems, preferably Brightspace.

* Knowledge of Indigenous ingredients, Southwestern food traditions, sustainable food practices, and culturally responsive culinary instruction.

* A demonstrated commitment to understanding the rich and varied cultures of New Mexico and supporting the university's mission to serve local and global communities.

Only applications submitted through
the official UNMJobs site will be accepted. If you are viewing this job
advertisement on a 3rd party site, please
visit UNMJobs to submit an application.

Applicants who are appointed to a UNM faculty position are required to provide an official certification of successful completion of all degree requirements prior to their initial employment with UNM.

The University of New Mexico is committed to hiring and retaining a diverse workforce. We are an Equal Opportunity Employer, making decisions without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, veteran status, disability, or any other protected class.