Craft Brewing, Packaging, and Service Operations Certificate
Department: Secchia Institute for Culinary
Location: Grand Rapids, MI
The College is interested in seeking candidates to teach in our Craft Brewing, Packaging, and Service Operations Certificate program, in the Fall 2025 semester at our downtown campus.
In this certificate program, students gain extensive laboratory and operational experiences during fieldwork in our student-operated brewery and taproom, and through an internship at a brewery or brewing-related operation.
Students' coursework, while operating the open-to-the-public brewery and taproom, will focus on fermentation principles such as introductory brewing microbiology, introductory brewing biochemistry, and sensory analysis. Courses include introductory and advanced brewing production, product analysis, product distribution, marketing/sales, taproom management, sensory evaluation, beverage/ operations management, and sustainability, and fermentation biology.
Other coursework topics are beer and food pairing, hands-on packaging, labeling, merchandising, marketing, operations management, and laws and tax regulations that govern the brewing industry. Upon completion of the Craft Brewing, Packaging, and Service Operations Certificate students will have an understanding of chemicals, wort production, fermentation, temperature, time and mechanical actions used in varied Clean in Place (CIP) processes, centrifugation and carbonation principles, automated brewing systems with Programmable Logic Controller (PLC) interfaces, plant operations and equipment including bulk CO2 distribution, glycol chiller operation, air compressor operation, and steam generation.
A criminal background check will be conducted on all finalists before employment with Grand Rapids Community College.
The ideal candidate will have a passion for teaching and a commitment to student success, ensuring a high-quality learning experience for all students.
Adjunct needs are determined on a semester-by-semester basis, as are the number of sections offered each semester. GRCC classes are held at a variety of times, Monday through Saturday in different modalities such as Hybrid, Online & Virtual. For semester start and end dates, see GRCC's Academic Calendar.
Requisition ID:938
Employee Group:https://www.grcc.edu/faculty-staff/human-resources/employee-groups-resources/employee-groups/adjunct-faculty/adjunct-faculty-pay-rateshttps://www.grcc.edu/faculty-staff/human-resources/employee-groups-resources/employee-groups/adjunct-faculty
Schedule: Fall Semester
Compensation: https://www.grcc.edu/faculty-staff/human-resources/employee-groups-resources/employee-groups/adjunct-faculty/adjunct-faculty-pay-rates
Reports to: Associate Dean, School of Workforce Development
Posting Opens: 6/27/25
Posting Closes: Open until filled
JOB SPECIFICATIONS
Qualifications
• Bachelor's Degree in a related field is required. Master's Degree preferred.
• ServSafe Alcohol Certified Proctor preferred, but not required.
• ServSafe Sanitation Certified preferred, but not required.
• Certified Cicerone, Certified Beer Server, or Beer Judge Certification (BJCP) preferred. (There are professional development opportunities for Adjunct Faculty to earn these certifications.)
• At least 2 years' relevant experience in the craft brewing industry.
• Successful teaching experience preferred, but not required.
• Successful teaching experience at a community college preferred, but not required.
• Experience working with adults from diverse backgrounds and with varying academic skills.
• Participation in professional development and/or continuous improvement activities in order to remain current in the field.
Skills
• Demonstrated expertise in the subject area and a commitment to continuous professional development.
• Ability to perform routine and unexpected duties with minimum supervision.
• Strong communication, organizational, and interpersonal skills.
• Ability to work effectively with a diverse student population and faculty team.
• Proficiency in using instructional technology and learning management systems (e.g.,Gmail, Canvas, Blackboard).
• Excellent written and oral communication skills.
Physical Demands
• Some evening work (grading, preparing for class, responding to email questions) will be needed.
• Must be able to sit or stand for long periods of time.
• Physical Strength - lift large bags/ boxes of ingredients, pots, pans, etc., up to 50 lbs. Ability to walk, bend, stoop, kneel, stretch, and reach. Ability to stand for long periods.
• Mobility - stand, lift, reach, bend, stretch, and provide support and stability while moving expeditiously around the dining room, kitchen, and storage areas for up to five hours at a time-sufficient independent mobility including the ability to maneuver in restricted spaces. Move quickly in an emergency.
• Visual Discrimination - sufficient vision to differentiate movements and distinguish colors, read printed material at close range (12 inches or less).
• Coordination - sufficient motor skills, eye-hand coordination skills, manipulative skills, and sensory function in one upper extremity may be needed to assist and demonstrate culinary procedures and practices.
• Manual Dexterity - sufficient fine motor skills to manipulate objects and people safely.
• Taste - ability to distinguish between and among flavors, spices, temperature, and mouthfeel (smoothness, pungency, etc.) of food and beverages.
• Smell - ability to distinguish between and among odors and scents as to their appeal and level of intensity.
• Touch - ability to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, as well as temperature, stability, etc.
• Hearing - ability to hear verbal orders and warnings such as those needed to direct production or call out dangerous situations such as carrying hot liquids or sharp knives.
To apply, visit https://apptrkr.com/6982646
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