Top Benefits
About the role
Product Development Baker in the Culinary Innovation and Food Science and Baking and Pastry Arts Management programs within the School of Culinary Arts. This position will commence September 2025 at the Daniel J. Patterson Campus in Niagara-on-the-Lake, Ontario.
Part-time faculty within the School of Culinary Arts work as part of a highly collaborative and innovative program team of faculty and technical support staff within our classrooms and industry-standard kitchen and food science labs. This team collaboratively provides a superior and supportive learning experience to students enrolled in the Advanced Diploma in Culinary Innovation and Food Technology three-year program and two-year Diploma in Baking and Pastry Arts Management.
Two courses are seeking qualified applicants:
BAKG1445 – Integrated Baking Production for the Culinary Innovation program.
Meets Fridays 8:30am to 12:30pm for 14 weeks in a Baking lab
BAKG1302 – Baking Adaptations and Alternatives for the Baking and Pastry Arts Management Program
Meets Monday, Tuesday and Wednesday afternoons (M 2:30pm to 7:30pm; T&W 1:30-5:30)
For 7 weeks (September 4 to October 18).
Required education and/or professional credentials:
- Red Seal designation for Baking and/or post-secondary credential(s) in Baking and Pastry from an accredited public institution.
- Bachelor's degree in Food Science (preferred) and/or advanced professional designations in food research and development (e.g. Culinary Research Chef)
Required qualifications:
- Minimum five (5) years of progressive employment experience in a variety of baking and pastry industrial and/or boutique commercial contexts
- Specialized technical experience in any or all of: large scale product innovation and manufacturing of baked goods; application of innovative ingredients to conventional products (e.g. gluten free product development); food safety and quality control applications; nutritional analysis
- Demonstrated collegial collaborative approach to team membership and leadership
- Excellent communication, organizational, problem solving and analytical skills
- Evidence of commitment to student success and/or coaching/mentoring others to high standards
- Demonstrated networking skills with a variety of interested parties within the field of expertise
- Working knowledge of relevant digital applications (e.g., office applications, learning management systems, virtual meeting tools)
Close Date: August 5, 2025
If selected for an interview, candidates must present proof of education (original transcripts/credentials).
Note: Credentials obtained outside of Canada require an evaluation to determine the Canadian educational equivalence. This evaluation must support the educational requirements for the position as a condition of employment. For further information, visit: World Education Services http://www.wes.org/ca/.
Niagara College is strongly committed to diversity and inclusion within its community. We offer an inclusive work environment and welcome applications from all qualified individuals who feel they can further enhance campus diversity and equity efforts.
If requested, accommodations will be made to support applicants with disabilities during the recruitment and selection process.
While we thank all applicants, only those selected for an interview will be contacted.
About Niagara College
Since opening our doors in 1967 in Welland and expanding into other parts of the Niagara region, we have grown to become a leader in applied education and training, and we’re consistently ranked among Ontario’s top colleges for student satisfaction.
Top Benefits
About the role
Product Development Baker in the Culinary Innovation and Food Science and Baking and Pastry Arts Management programs within the School of Culinary Arts. This position will commence September 2025 at the Daniel J. Patterson Campus in Niagara-on-the-Lake, Ontario.
Part-time faculty within the School of Culinary Arts work as part of a highly collaborative and innovative program team of faculty and technical support staff within our classrooms and industry-standard kitchen and food science labs. This team collaboratively provides a superior and supportive learning experience to students enrolled in the Advanced Diploma in Culinary Innovation and Food Technology three-year program and two-year Diploma in Baking and Pastry Arts Management.
Two courses are seeking qualified applicants:
BAKG1445 – Integrated Baking Production for the Culinary Innovation program.
Meets Fridays 8:30am to 12:30pm for 14 weeks in a Baking lab
BAKG1302 – Baking Adaptations and Alternatives for the Baking and Pastry Arts Management Program
Meets Monday, Tuesday and Wednesday afternoons (M 2:30pm to 7:30pm; T&W 1:30-5:30)
For 7 weeks (September 4 to October 18).
Required education and/or professional credentials:
- Red Seal designation for Baking and/or post-secondary credential(s) in Baking and Pastry from an accredited public institution.
- Bachelor's degree in Food Science (preferred) and/or advanced professional designations in food research and development (e.g. Culinary Research Chef)
Required qualifications:
- Minimum five (5) years of progressive employment experience in a variety of baking and pastry industrial and/or boutique commercial contexts
- Specialized technical experience in any or all of: large scale product innovation and manufacturing of baked goods; application of innovative ingredients to conventional products (e.g. gluten free product development); food safety and quality control applications; nutritional analysis
- Demonstrated collegial collaborative approach to team membership and leadership
- Excellent communication, organizational, problem solving and analytical skills
- Evidence of commitment to student success and/or coaching/mentoring others to high standards
- Demonstrated networking skills with a variety of interested parties within the field of expertise
- Working knowledge of relevant digital applications (e.g., office applications, learning management systems, virtual meeting tools)
Close Date: August 5, 2025
If selected for an interview, candidates must present proof of education (original transcripts/credentials).
Note: Credentials obtained outside of Canada require an evaluation to determine the Canadian educational equivalence. This evaluation must support the educational requirements for the position as a condition of employment. For further information, visit: World Education Services http://www.wes.org/ca/.
Niagara College is strongly committed to diversity and inclusion within its community. We offer an inclusive work environment and welcome applications from all qualified individuals who feel they can further enhance campus diversity and equity efforts.
If requested, accommodations will be made to support applicants with disabilities during the recruitment and selection process.
While we thank all applicants, only those selected for an interview will be contacted.
About Niagara College
Since opening our doors in 1967 in Welland and expanding into other parts of the Niagara region, we have grown to become a leader in applied education and training, and we’re consistently ranked among Ontario’s top colleges for student satisfaction.