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  • Adjunct Faculty: Culinary Arts Baking and Pastry

    Posted: 11/09/2020

    CULI 110- Intro to Baking and Pastry
    This introductory-level course covers the basic theory and skill sets used throughout the field of baking and pastry. Topics
    covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry
    ingredients and their functions. Students will practice scaling and converting recipes, mixing procedures and understand
    chemistry as it relates to baking. Issues relating to ingredient selection, production scheduling and sustainability
    considerations for bake shops will be discussed. Students will taste and evaluate products they create in class to enhance
    their understanding of the course material and begin to differentiate between classic dessert and pastries. Techniques
    practiced in lab include production of yeast breads, pastry doughs and batters, custards creams and mousses, fillings,
    frostings and dessert sauces, and plated desserts. Special projects in student-created desserts will be showcased during a
    student led event.
    QUALIFICATIONS: For this applied Culinary Arts degree, qualifying applicants must have either a Bachelor’s degree in
    the Culinary Arts, or an Associate’s degree in Culinary Arts with at least 10 years of extensive industry relevant experience.
    Teaching experience and working in a multicultural setting with a diverse student/customer population is desirable. Ability
    to work in an online/remote environment preferred.

    EXPECTED HIRING SALARY RANGE: Per credit hour dependent upon experience ($920 - $1,120).

    Review of applicants to begin December 9, 2020 and continue until position is filled.
    Submit cover letter and resume to: Department of Human Resources
    Tompkins Cortland Community College
    170 North Street, PO Box 139
    Dryden, NY 13053-0139
    Email: hr@tompkinscortland.edu