Hospitality | Culinary Arts

Faculty Expertise

The faculty serving on Instructional Councils are best positioned to provide consistent, expert evaluation of faculty coursework and credentials so as to determine relevance within a specific teaching field. Therefore, Human Resources, Department/Division Chairs, Deans, VPAAs, and other stakeholders must coordinate with the relevant Instructional Councils to determine if the established minimum qualifications are met by candidates for Faculty (Residential, Adjunct, or Dual Enrollment) positions.

Occupational

For occupational disciplines, a combination of education and/or experience is required to qualify. A faculty may qualify with any of the following:

  • Five years of occupational experience in the field to be taught OR
  • Three years of occupational experience in the field to be taught and a Bachelor’s degree of higher OR 
  • A Master’s degree or higher in the teaching field OR
    A Master’s degree of higher in any field with 18 graduate credits in the teaching field OR
  • A Master’s degree of higher in any field with a combination of 24 upper division and/or graduate credits in the teaching field 
Instructional Council (IC)
Hospitality
Faculty Service Area (FSA)
Culinary Arts
Subjects
CUL
Course Subjects

HRM, CUL

Course Titles and Keywords

Hotel Management, Restaurant Management, Culinary Studies, Commercial Food Service, Family, and Consumer Sciences, Institutional Food Service

Accepted Disciplines/Subfields

Culinary Arts, Baking / Pastry, Food and Nutrition, Hotel & Restaurant Management, Business Administration/Management, Culinary Science or equivalent.

Description

What special coursework is needed? 

Arizona Food Handlers Card and/or ServSafe Managers Certification

Rationale

New hires may need this certification immediately if working in the culinary kitchen or associated dining areas on campus.

Description

What demonstrates occupational experience? 

Full-time industry work experience: Cook I, Cook II, Breakfast Cook, Banquet Chef, Catering Chef, Baker, Pastry Chef, Garde Manger, Cold Kitchen/Pantry, Saucier, Kitchen Manager, Chef de Partie, Chef de Cuisine, Kitchen Supervisor, Rounds, Sous Chef, Executive Chef, Head Chef, Corporate Chef, Owner (food and beverage business), Food and Beverage Director, Server, General Manager, Front of House Manager. Professional teaching experience that, upon review, demonstrates applicable experience within the CUL discipline

Specialized credentials can also be used for consideration as occupational experience: American Culinary Federation (ACF), Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), Certified Master Chef (CMC), Certified Master Pastry Chef (CMPC), Certified Culinary Administrator (CCA), and/or Certified Culinary Educator (CCE)

Rationale

Because few regionally accredited colleges and universities offer bachelor's and master's degree programs in Culinary Arts, the following Certifications (when used in combination with a regionally accredited associate's degree in the teaching field and 5 years of relevant industry experience) are accepted as tested experience. At least one level above that of the courses being taught or developed