Limited Term Lecturer- Culinary Arts

Purdue Fort Wayne (PFW) is a renowned public university committed to providing high-quality education and fostering a diverse and inclusive academic environment. As part of its dedication to excellence in hospitality and tourism education, PFW's Department of Hospitality and Tourism Management offers dynamic programs designed to prepare students for successful careers in the hospitality industry. The department is focused on delivering comprehensive education that combines theoretical knowledge with practical skills, helping students thrive in various sectors such as culinary arts, hotel management, and tourism services. PFW embraces innovative teaching methods and prioritizes hands-on learning experiences to give students a competitive edge in the job market.

The Department of Hospitality and Tourism Management at Purdue Fort Wayne is currently seeking applications for Limited Term Lecturers (LTLs) specializing in Culinary Arts. This limited-term, part-time, non-benefits eligible teaching position involves instructing the course HTM 21400 - Introduction to Food Selection and Preparation, which is a required culinary course for students majoring in Hospitality and Tourism. The course is primarily delivered face-to-face, facilitating an interactive and immersive learning environment where students engage directly with culinary concepts and practical applications.

The role of Limited Term Lecturer in Culinary Arts demands a passionate educator who is enthusiastic about cooking and dedicated to teaching both the theoretical and practical aspects of food preparation. The successful candidate will introduce students to essential knowledge and skills necessary for professional food handling and preparation, through a combination of lectures and laboratory exercises. Lectures will cover various food types, culinary methods, and the scientific principles underlying food preparation, including the physical and biochemical transformations occurring during cooking. Meanwhile, laboratory sessions provide a hands-on opportunity for students to practice cooking techniques, develop their culinary skills, and learn to evaluate food from a consumer perspective.

As this position is temporary and hired each semester on an as-needed basis, it is ideal for professionals or academics who have a deep commitment to culinary education and want to contribute to the development of future hospitality leaders. Candidates should be comfortable working with commercial kitchen and laboratory equipment and possess the ability to effectively employ teaching strategies and technologies suitable for in-person learning environments. Familiarity with the Learning Management System D2L is also essential for managing course materials and student communications.

While prior university teaching experience is preferred, candidates with relevant industry experience and culinary expertise are also encouraged to apply. Purdue Fort Wayne emphasizes a student-centered approach, fostering an engaging and supportive classroom atmosphere where learners can thrive both academically and professionally. This opportunity allows educators to shape the next generation of culinary professionals by nurturing their technical skills, creativity, and understanding of food science in a well-equipped academic setting. Please note that Purdue will not sponsor employment authorization for this position, and applicants must ensure they have the right to work in the United States.

Joining Purdue Fort Wayne as a Limited Term Lecturer offers the chance to be part of a vibrant academic community that values innovation, diversity, and excellence in hospitality education. Faculty members are supported through access to modern facilities, a collaborative environment, and opportunities for professional growth. If you are passionate about culinary arts and committed to delivering high-quality education, this role offers a rewarding way to make a meaningful impact in students' educational journeys.