Bakery Principles Adjunct Faculty - Onondaga Community College Onondaga Community College - 3.9 Syracuse, NY Job Details Part-time $1,527 a month 1 day ago Benefits Flexible spending account Qualifications ServSafe Food Safety Manager Certification ServSafe Food Manager Certification Associate's degree

Full Job Description Location:

Syracuse, NY Category:

Adjunct Faculty Job Type:

Part Time - 10

Months Posted On:

Wed Sep 16 2026 Onondaga Community College in Syracuse, NY, is accepting applications for an adjunct chef instructor in our Culinary Management program to teach classes in Bakery Principles

FSA-103B.

This course gives students a working knowledge of the fundamentals of baking techniques and the scientific principles behind it in a commercial bakery. Students will learn the appropriate bakery methods that may be applied to yeast raised doughs, quick breads, pies, cakes, cookies, and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. Pre/co-requisite(s): FSA 100; co-requisite(s):

FSA 103BL, FSA

103C, and

FSA 103CL.

Approved uniform required.

Anticipated Hours:

This course runs 1st 1/2 Spring semester January-March. Lab component runs face-to-face on Monday and Wednesday 1:35pm - 4:15pm. The adjunct instructor is responsible for demonstrations, lecturing, compiling tests, and assessing student performance relative to standardized learning objectives. This course includes a lab component. This course is hybrid which means lecture material is on-line, and lab component is face-to-face. Once hired, the candidate must become certified to teach on-line through OCC Quality Matters within the full academic year.

Job Requirements:

MINIMUM QUALIFICATIONS

Associate's degree in Culinary Arts and/or Bakery Arts from an accredited college, university or foreign equivalent. At least 5 years of professional culinary experience AND/OR at least 5 years prior teaching or training experience. Certified ServSafe Food Protection Manager.

PREFERRED QUALIFICATIONS

Bachelor's degree in Culinary Arts/Bakery Arts from an accredited college, university or foreign equivalent. At least 5 years professional culinary experience AND/OR at least 5 years prior teaching or training experience. Prior experience teaching college-level culinary/bakery courses. Bilingual in English and Spanish. English and another language will be considered.

Additional Information:

Adjunct rate of pay for the 26/27 academic year is $1,527/credit hour. Classes will be assigned on an as needed basis dependent upon enrollment. Adjuncts are eligible to participate in the NYS Teacher's Retirement System.

Anticipated Hours:

This course runs 1st 1/2 Spring semester January-March. Lab component runs face-to-face Monday and Wednesday 1:35pm - 4:15pm