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Associate's Degree or equivalent required in the field of Baking and Pastry or Culinary Arts, or a record of significant professional accomplishments in one of these disciplines. Continually participate in the assessment process of the student's educational development/goals as it relates to the needs of the Baking and Pastry Arts Department as well as the overall needs of the Institute.
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Fine dining in the , offering vegetarian, vegan, and gluten-free choices as part of our Culinary Arts and Baking & Pastry Arts programs. The serving Batdorf & Bronson coffee and a selection of delicious food items from our baking/culinary students.
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Culinary certificate in baking from a culinary arts program or relevant experience preferred. Assists in overseeing and/or instructing Assistant Baker in baking and cleaning equipment and facilities.
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Programs offered, including Culinary Arts, Baking and Pastry Arts, Culinary Nutrition, and Food Service Management, reflect the dynamism and diversity of the food service industry.
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Must be working toward completion of Associate Degree in Culinary Arts and/or Baking and Pastry Arts with Oregon Coast Culinary Institute. Are you currently an OCCI Culinary or Baking Student.
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The adjunct instructor in Hospitality Studies is responsible for providing lab and classroom instruction for Hospitality Studies courses within the Culinary Arts and Hotel/Restaurant Management curriculum and in accordance with ACFEF accreditation standards.
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Would you like to cultivate your passion for the culinary arts? The Chef participates in cooking, baking and the preparation of foods and maintains food and labor costs. Education and/or Experience: Must have graduated from a reputable culinary institute.
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2-year degree from an accredited university in Culinary Arts, or Hotel / Restaurant background is preferable but not necessary. Education:High school diploma requiredExperience:Minimum of 2 years of experience in baking with high volume food production.
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Associates degree or certification or formalized apprenticeship in culinary arts or 10+ years of industry experience at an Executive Chef level or higher required. Educate on cooking techniques, sauces, gravies, baking/braising/sauting, garnishment, recipe adherence, utilization of leftovers, food handling, knife skills, etc.
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Must have graduated from a reputable culinary institute. Collaborate with the Registered Dietitian. Full Time Afternoon Chef position available shift needed 1130pm - 8 Wednesday thru Sunday. ServSafe certified and knowledge of long-term care regulations and requirements required.
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Experience in various skills from customer service to leadership, from culinary arts to operations - there are many roles to fit your skills. Restaurant leadership, retail management, specialization in the art of pastry & bread baking Kneaders has many career development paths available.
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In culinary, baking, or pastry arts classes supervise students in preparing quality food. Posting Details (Default Section) Posting Number 9001838 Title Adjunct Professor - Culinary Position Type Adjunct Faculty Department Culinary Job Summary The Culinary instructor is responsible for teaching students in the classroom and kitchen lab environments, developing the curriculum, and contributing to the intellectual property of the college, while maintaining a high standard of professionalism.
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High school education plus schooling in culinary arts or related major. Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sauting, grilling, frying, and baking.
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Receives direct supervision and/or technical direction from the Culinary Arts and Baking & Pastry Arts Program Director, and the Public Service Department Chair. To teach courses in Culinary Arts and Baking & Pastry Arts program in sanitation, safety and cooking & Baking techniques to Culinary Arts, and Baking & Pastry Arts students.
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In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise students in preparing quality food within Institute guidelines. Associates Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality or a related field.
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