I don’t mean to butt in where I don’t belong…BUT. I’m not a doctor but I play one on TV and I stayed at a Holiday Inn last night.:lol:
I hold no degrees in the culinary field, but my husband is in Academic Administration and has worked in the Junior College system here in Alabama, Community College system in Florida and in Kansas (a long, long time ago). He has also worked at major universities. His forte is accreditation. What I know about the subject is due to long (often boring) discussions that start off with me asking the stupid question “How was your day?” And I do need to add that all of my limited knowledge is about the SACS accreditation which governs accreditation of institutions where we are, and is the most rigorous accreditation body in the US. (Proud wife rant: the recent work he has done for his current institution has led SACS to invite him to present his work at their annual convention this winter as a model of excellence.)
To teach in a SACS accredited institution the minimum requirement on the College level (associates and bachelors degrees): you need a minimum of a masters degree in your field or any masters plus 18 graduate hours in the field you are teaching in, unless you are talking about grad student teaching at universities, but they are monitored by a prof. Now, there are some ways around this in the Junior College system. They will make allowances for technical teachers to apply “life experience” in lieu of formal education: such as an engineer who doesn’t have the master’s level academic credentials but has worked for 25 years as an engineer. This is case by case and requires you to present a detailed portfolio to be evaluated by the institution. The same would be true of culinary instructors as it is considered a trade. However “life experience” can not make up all of your credentials. But you can have a degree in underwater basket weaving with a masters in music add to that the 18 hrs in aerospace engineering and you can teach aerospace tech at a community college.
Technically you can teach at a University with only the master’s requirement, but only bachelors level courses and with all of those PhD’s aiming for those jobs it is really unlikely that you will even land an adjunct position. (Adjunct being a fancy word for part time employee who is paid by the course and receives no employee benefits but must still meet the same academic requirements as full time staff.) And typically the Universities don’t like to make master’s hires unless you are talking about support staff, not instructors.
High school requires either a bachelors in education (and I think a teaching certificate) or a bachelors in any thing with a degree that is graduate but strangely isn’t a masters but some odd educational degree and a teaching certificate (this varies state to state and from one accrediting agency to another). Even if you have a masters in your field you still need those educational certificates.
In a gruesome nutshell you can teach any subject you want or are assigned to in the primary and secondary systems with a degree or degrees in education and a teacher’s copy of the book. It isn’t always the case that someone with no educational background in the subject they are teaching is the teacher, but with teacher shortages, the working conditions they are ender etc etc you often find someone with not a lot of formal training in the subject they are teaching. I haven’t spent much time learning about this because my husband doesn’t work at this level of education and there isn’t enough money in the world to make me consider the full contact sport that is teaching in a high school or middle school.
Outside of this forum, everyone I know who went to culinary school went for an associate’s degree. I know that JW and CIA (I think) offer bachelors but in my area a two year degree in the culinary field is the norm. As far as I my understanding goes, this is not enough to teach anything anywhere in an accredited capacity. You would need to complete a bachelors in anything (culinary, business, fine arts, whatever) and then appeal to life experience and your associates degree to teach at the JC level.
Accreditation is the key word in all of this. You can open your own cooking school, run classes out of your restaurant or catering kitchen and hand our certificates of completion or any made up diploma you wish. But with out accreditation your students will not qualify for federal financial aid and any respect your school is given will have to come from those with in the industry and will generally not be recognized by any other institution as formal education.
I can only imagine the differences in accreditation for schools such as JW and CIA. It doesn’t make sense that they would be identical because of their specialized nature, but then again there is a lot in academic administration that doesn’t make sense.
Any one with absolutely no formal training can teach through continuing education courses that are sponsored by many colleges and universities. They provide you with a space and handle all of the paper work, but you teach whatever you want. It is not formal education. Your students will typically be retirees and others with time and money on their hands that want to learn how to cook or paint water colors. I have taught many of these courses, predominately cake decorating.
If anyone is interested in this, the first place to start is to track down the continuing education rep at your local institution of higher education. (From an administrator’s point of view they should actually be looking for you, but some folks are lazy.) The same is true of extra-curricular programs for middle and high school students. We have local foundations all over Alabama that help organize after school programs that are either paid for by the individual students, those foundations or grant money the instructor tracked down. Since we aren’t talking accreditation you just have to convince somebody you can do it.
Now you’re wondering how all this is relevant to the original question? Okay this was more a general sharing of info for anyone who might want to try getting a teaching gig outside of the major big schools, where I am sure competition for jobs is way more competitive than at Podunk CC in Waubash, Utah (Of which I am sure there is no such place).
Here is the deal, watch how you “warn” students about the industry. Because if you end up with a high drop out rate, or have a student tell your administrator that you came across as too discouraging about their prospects, you are adjunct and have no tenure. From your administrators point of view education is a distant second to all the BS they have to do to maintain student enrollment, accreditation, and graduation rates.
I realize that as a teacher you want to be realistic with your students. You want them to learn. You want them to have fun. Your administrator wants them to have all that as well, but would rather they be paying customers.
I posed your question to my husband who has held the position of the person who hires and fires adjuncts at a community college. If your attrition rate isn’t high enough and it comes back to you “being real” with your students, you may never have another adjunct position again.