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Baking & Pastry Chef Instructor

Hyde Park, NY · On-site

$75K/yr

This salary range is for Lecturing Instructors. Individuals with higher academic qualifications ... High skill level in Baking and Pastry Arts, management, food costing, and sanitary practices.

Gwen's Girls

Teaching Pastry Chef

Pittsburgh, PA · On-site

The Youth Pastry & Baking Instructor (Teaching Pastry Chef) works collaboratively with the Youth ... Manages inventory, ingredients, and equipment within budget; sources needed supplies; and ...

Gwen's Girls

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Teaching Pastry Chef

Pittsburgh, PA · On-site

$25 - $30/hr

The Youth Pastry & Baking Instructor (Teaching Pastry Chef) works collaboratively with the Youth ... Manages inventory, ingredients, and equipment within budget; sources needed supplies; and ...

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How much do manager pastry instructor jobs pay per hour?

As of Jul 26, 2026, the average hourly pay for manager pastry instructor in the United States is $19.24, according to ZipRecruiter salary data. Most workers in this role earn between $12.50 and $22.60 per hour, depending on experience, location, and employer.
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Adjunct- Baking and Pastry Instructor

Adjunct- Baking and Pastry Instructor

Hocking College

Nelsonville, OH • On-site

Full-time

Posted 2 days ago

Job description

Adjunct- Baking and Pastry Instructor

I. Position Summary
Hocking College is seeking an experienced and passionate Baking amp;amp; Pastry professional to
serve as an Adjunct Instructor in the Baking Degree Program. The instructor will provide
hands-on and classroom instruction that prepares students for successful careers in
baking, pastry arts, and food service operations. Students in the program learn
fundamental and advanced baking techniques, pastry production, production management,
and industry best practices while working toward an associate degree and ACF Certified
Pastry Culinarian credential. The ideal candidate will possess strong industry experience, a
commitment to student success, and the ability to create engaging learning environments
that mirror professional bakery and pastry operations.

II. Duties and Responsibilities
 Teach assigned lecture, laboratory, and experiential learning courses in Baking and
Pastry Arts.
 Deliver instruction in areas including:
o Baking Fundamentals
o Breads and Artisan Breads
o Pastries, Cakes, and Desserts
o Yeast Dough Production
o Candy and Confections
o Petit Fours and Miniature Pastries
o Baking Production and Laboratory Operations
o Catering and Banquet Production
o Food Safety and Sanitation
o Purchasing and Cost Control
 Provide demonstrations of professional baking and pastry techniques.
 Evaluate student performance through practical exams, projects, assignments, and
classroom assessments.
 Maintain accurate attendance, grading, and student records.
 Utilize the College amp;#39;s Learning Management System (LMS) and academic technologies.
Laboratory and Safety Management
 Maintain a safe and sanitary learning environment in accordance with ServSafe, local
health department, and industry standards.
 Ensure proper use and maintenance of baking and pastry equipment.
 Monitor inventory and assist with ordering supplies and ingredients as needed.
 Enforce food safety, workplace safety, and sanitation procedures.
Student Support
 Mentor and advise students regarding career pathways within the baking and pastry
industry.
 Assist students in preparing for internships, practicums, certifications, and employment
opportunities.
 Support student participation in community events, catering functions, competitions, and
industry engagement activities.
Program Engagement
 Collaborate with full-time faculty and industry partners to ensure curriculum remains
aligned with workforce needs.
 Participate in departmental meetings and professional development activities as
requested.
 Support accreditation and assessment activities when appropriate.

PARTICIPATES IN DEPARTMENT ACTIVITIES: Work cooperatively with others to accomplish
the goals of the department and technology; share expertise and materials with other
department members; work constructively to resolve individual and department concerns;
actively participate in technology and department activities and meetings; follow departmental
policies.

III. Qualifications – Education, Experience, and Skills
 Bachelor’s degree in culinary arts, Hospitality Management, or related field.
 Previous teaching or training experience in higher education, apprenticeship, or
workforce development settings.
 American Culinary Federation (ACF) certification such as:
o Certified Pastry Culinarian (CPC)
o Certified Working Pastry Chef (CWPC)
o Certified Executive Pastry Chef (CEPC)
 ServSafe Manager Certification.
 Experience with experiential learning, catering operations, or production
bakeries.
 Strong communication and interpersonal skills.
 Ability to work effectively with students from diverse backgrounds.
 Degree must be from a regionally or nationally accredited institution recognized by the
U.S. Department of Education or the Council for Higher Education Accreditation or
equivalent as verified by a member of the National Association of Credential Evaluation
Services, Inc.
● Evidence of professional development in the field of concentration as demonstrated by
activity in professional associations, consultative practice, participation in seminars,
workshops, and formal coursework, and individual reading and research.
● Excellent communication skills (written and verbal).
● Strong technology skills including usage of email, student information system, and
learning management system.
● Organizational, record-keeping, and interpersonal skills.
● Knowledge of subject area.
● Knowledge of educational theory and application.
● Knowledge of learners and individual learning styles.
● Interest in and commitment to the learner-centered educational process.
● Educational technology skills.
● Confidentiality.
● Caring attitude toward students.
● Learning and self-motivation skills.
● Willingness to extend self to help students succeed.
● Knowledge of College resources available to students.
● Knowledge of organizational structure.
● Current knowledge of programs, objectives, and requirements.
● Openness to suggestions for improvement.
● Attention to detail.
● Flexibility in dealing with others.
● Ability to work as a team member.
● Ability to prioritize work.
● Behaves in accordance with Hocking College and Academic Affairs mission, goals, and
values.
● Positive attitude.
● Knowledge of safe working conditions.

Physical Requirements
 Ability to stand for extended periods.
 Ability to lift and carry up to 50 pounds.
 Ability to work in commercial kitchen and bakery environments, including exposure to
heat, cold, and food production equipment.

Reasonable accommodations may be requested and reviewed according to the Americans with
Disabilities Act (ADA).

Apply