Applications are invited to serve as Part-Time Professors in the Baking and Pastry Arts programs within the School of Culinary Arts at Niagara College.  The Baking and Pastry Arts programs are located at our Daniel J. Patterson Campus in Niagara-on-the-Lake.

Part-time faculty within the Baking and Pastry programs work as part of a highly-collaborative and innovative program team of faculty and technical support staff within our classrooms and industry-standard baking labs. This team collaboratively provides a superior and supportive learning experience to students enrolled in either an eight-month certificate program in Baking and Pastry Arts or a new, two-year diploma in Baking and Pastry Arts Management. 

The program team seeks experienced leaders, preferably those pastry chefs and bakers currently working within innovative settings or able to contribute under-represented perspectives. Those working in contexts of large-scale innovation and product development, as well as adaptive and alternative formulations are of particular interest. We also continue to seek those interested in pushing the creative bounds of the medium, particularly those with training and education in fine arts or comfort with concepts related to art and design. 

Successful candidates will gain the opportunity to either embark on or continue a concurrent professional learning trajectory within the field of higher education in a highly supportive, mentored environment focused on excellence and innovation within Culinary Education. 

Required professional qualifications:

• Red Seal designation for Baking and/or post-secondary credential(s) in Baking and Pastry from an accredited institution
• Minimum five (5) years of progressive employment experience in a variety of baking and pastry industrial and/or boutique commercial contexts
• Specialized technical experience in large scale product innovation and manufacturing of baked goods; application of innovative ingredients to conventional products (e.g. gluten free product development); creative design and artistry using baked goods and confections as a medium; food safety and quality control applications; nutritional analysis
• Demonstrated collegial collaborative approach to team membership and leadership
• Excellent communication, organizational, problem solving, and analytical skills
• Evidence of commitment to student success and/or coaching/mentoring others to high standards
• Demonstrated networking skills with a variety of stakeholders within the field of expertise
• Working knowledge of relevant digital applications (e.g., office applications, learning management systems, virtual meeting tools)

Preferred candidates may also possess:

• Ongoing post-secondary studies or credentials in relevant fields (e.g. Education, Food Science, Nutrition, Culinary)
• Post-secondary teaching and collaborative curriculum development experience
• Additional professional specialized certifications or qualifications related to specialized expertise
• Industry accolades, honours, and accomplishments of professional significance

Close Date: This posting will remain open until filled. First review of candidates will take place on April 8, 2024. 

If selected for an interview, candidates must present proof of education (original transcripts/credentials). 
Note: Credentials obtained outside of Canada require an evaluation to determine the Canadian educational equivalence. This evaluation must support the educational requirements for the position as a condition of employment. For further information, visit: World Education Services http://www.wes.org/ca/.

While we thank all applicants, only those selected for an interview will be contacted.

Niagara College is strongly committed to diversity and inclusion within its community. We offer an inclusive work environment and welcome applications from all qualified individuals who feel they can further enhance campus diversity and equity efforts.

If requested, accommodations will be made to support applicants with disabilities during the recruitment and selection process.