Article 10 - Faculty Ranks and Qualifications

Feb 27, 2006 2:10 PM

The Ranks and Qualifications of full-time Faculty Members at The Art Institute of New York City shall be as set forth in this Article.

A. Culinary Faculty Instructor

• Associate degree from an accredited institution or a completed culinary apprenticeship or ACF certification at the Chef de Cuisine or above level or the CHE.
• Five years of professional experience appropriate to the area of teaching and at an appropriate supervisory level.
• Successfully demonstrates culinary skills to the AiNYC Screening Committee. (For new hires)
• Completes the New Instructor Orientation/Methodology course.  (For new hires)

Senior Instructor

• Associate degree from an accredited institution or a completed culinary apprenticeship or certification as CCE, CEC or CHE.
• Five years of professional experience appropriate to the area of teaching and at an appropriate supervisory level.
• Four years of AiNYC or equivalent teaching experience; or three years of AiNYC or equivalent teaching experience and completion of the AiNYC Teaching Methodology courses.
• Matriculated in an accredited Bachelor’s program and has earned at least half the credits required toward meeting the Bachelor’s degree; or meeting two Degree- Equivalents listed below.
• Successfully demonstrates culinary skills to the AiNYC Screening Committee. (For new hires)
• Completes the New Instructor Orientation/Methodology course.  (For new hires)

Lead Instructor

Bachelor’s degree or meeting three Degree-Equivalents listed below.

• Certification as a CCE, CEC or CHE or an Associate degree in Culinary Arts.
• Five years of professional experience appropriate to the area of teaching and at an appropriate supervisory level.
• Five years of AiNYC or equivalent teaching experience; or four years of AiNYC or equivalent teaching experience and completion of the AiNYC Teaching Methodology courses.
• Successfully demonstrates culinary skills to the AiNYC Screening Committee. (For new hires)
• Completes the New Instructor Orientation/Methodology course.  (For new hires)

 Senior Lead Instructor

• Master’s degree or CMC or a terminal degree; or meeting four Degree-Equivalents listed below.
• Certification as a CCE, CEC or CHE; or an Associate degree in Culinary Arts.
• Five years of professional experience appropriate to the area of teaching and at an appropriate supervisory level.
• Seven years of AiNYC or equivalent teaching experience; or six years of AiNYC or equivalent teaching experience and completion of the AiNYC Teaching Methodology courses.
• Successfully demonstrates culinary skills to the AiNYC Screening Committee. (For new hires)
• Completes the New Instructor Orientation/Methodology course.  (For new hires)

Degree-Equivalent Qualifications: Culinary

1. One Individual or Team Gold Medal earned at Hot Foods/Pastry Competitions or Culinary Salons that are ACF sanctioned or recognized or the SCP or the IHMA Pastry or Hot Foods Competitions or other approved competitions. A list of additional approved competitions will be published by the Dean of Academic Affairs by September 1 for the upcoming contract year. 
2. Two Silver Medals or above (Individual, Team or combination of Team and Individual) earned at Hot Foods/Pastry Competitions and/or Culinary Salons that are  ACF sanctioned or recognized and/or the SCP and/or the  IHMA Pastry and/or Hot Foods Competitions and/or other approved competitions. A list of additional approved competitions will be published by the Dean of Academic Affairs by September 1 for the upcoming contract year. 
3. Individual competitor at Patisfrance Competition; or competing member of a National or Regional or other approved Culinary Olympic Team; or competing member of a Coupe de Nation or Beaver Creek Team.
4. Contributing article(s) published within the prior three years in national food-related publications or other approved print or electronic publications.
5. Publication of a book that is related to courses the AiNYC teaches.
6. Participating over a three-year period in twelve (12) volunteer activities or for eighty (80) hours involving at least five (5) volunteer activities that promote the School.
7. Completing a professional certificate program a majority of the courses of which are related to Culinary courses taught at AiNYC. 
8. Significant participation in team efforts in logistical support of a team placing in the top two winning categories or making a significant individual contribution on behalf of the School at  approved competitions related to courses taught at AiNYC.
9. Development of any distance learning or on-line course that EDMC uses.

B. Non-Culinary Faculty Instructor

• Bachelor’s degree
• Five years of professional experience appropriate to the area of teaching.
• Successfully demonstrate teaching skills to the AiNYC Screening Committee. (For new hires)
• Completes the New Instructor Orientation/Methodology course.  (For new hires)
• Demonstrates evidence of professional work by submitting a portfolio to the AiNYC Screening Committee. (For new hires in Art and Design)

Senior Instructor

• Bachelor’s degree
• Five years of professional experience appropriate to the area of teaching.
• Four years of AiNYC or equivalent teaching experience; or three years of AiNYC or equivalent teaching experience and completion of the AiNYC Teaching Methodology courses.
• Fifteen credits earned toward a Master’s degree; or meeting two Degree-Equivalents listed below.
• Successfully demonstrates teaching skills to the AiNYC Screening Committee. (For new hires)
•  Completes the New Instructor Orientation/Methodology course.  (For new hires)
• Demonstrates evidence of professional work by submitting a portfolio to the AiNYC Screening Committee. (For new hires in Art and Design)

Lead Instructor

• Master’s degree or meeting three Degree-Equivalents listed below.
• Five years of professional experience appropriate to the area of teaching.
• Five years of AiNYC or equivalent teaching experience; or four years of AiNYC or equivalent teaching experience and completion of the AiNYC Teaching Methodology courses.
• Successfully demonstrates teaching skills to the AiNYC Screening Committee. (For new hires)
• Completes the New Instructor Orientation/Methodology course.  (For new hires)
• Demonstrates evidence of professional work by submitting a portfolio to the AiNYC Screening Committee. (For new hires in Art and Design)

Senior Lead Instructor

• Master’s degree plus thirty post-Master’s credits or a terminal degree; or meeting four Degree- Equivalents listed below.
• Five years of professional experience appropriate to the area of teaching.
• Seven years of AiNYC or equivalent teaching experience; or six years of AiNYC or equivalent teaching experience and completion of the AiNYC Teaching Methodology courses.
• Successfully demonstrates teaching skills to the AiNYC Screening Committee. (For new hires)
• Completes the New Instructor Orientation/Methodology course.  (For new hires)
• Demonstrates evidence of professional work by submitting a portfolio to the AiNYC Screening Committee. (For new hires in Art and Design)

Degree-Equivalent Qualifications: Non-Culinary

1. Contributing article(s) related to course(s) taught at AiNYC published within the prior three years in national or other approved print or electronic publications.
2. Publication of a book that is related to courses the AiNYC teaches.
3. Participating over a three-year period in twelve (12) volunteer activities or for eighty (80) hours involving at least five (5) volunteer activities that promote the School.
4. Certified Hospitality Educator or for Art and Design Instructors, holding at least two (2) exhibits in a commercial venue.
5. Winning an award in competitions related to courses the AiNYC teaches; or significant participation in team efforts in logistical support of a team placing in the top two winning categories; or making a significant individual contribution on behalf of the School at approved competitions related to courses taught at AiNYC or other competition(s) approved by the review committee; or speaking on invitation at two seminars approved by the review committee. 
6. Development of any distance learning or on-line course that EDMC uses.
7. Completing a professional certificate program a majority of the courses of which are related to courses  taught in the Instructor’s department(s).
8. For Art and Design Instructors, winning a Gold, Silver or Bronze medal in a local,
   regional or national design portfolio review/competition promoted by a recognized professional art, design or computer graphics organization.

   For Promotion to:	Required Achievements
   Sr. Instructor	2
   Lead Instructor	3
   Sr. Lead Instructor	4

C. Qualification Review Committee

A Qualification Review Committee (QRC) comprised of an equal number of Faculty Members (designated by the Union) and Management shall evaluate Faculty petitions for acceptance of additional qualifying events or activities not specified in the Degree-Equivalent Qualifications lists above.  Those unspecified events and activities that are approved by a majority of the QRC will be accepted as Degree-Equivalent Qualifications. 

The QRC will publish its decisions identifying the events and activities found by it to be Degree-Equivalent Qualifications as well as those it rejects and the reason(s) for rejection.  The decisions of the QRC shall be precedent setting, and they shall be applied in a non-discriminatory fashion.  The parties may agree to a review of prior decisions if conditions change.  Any decisions changed by this process will only be applied prospectively.

The QRC will meet four times a year during twelfth week or more often as mutually agreed by the parties.

D. Rank Placement

Faculty members shall be placed at a Rank in accordance with the following:

1. Full-time Faculty Members shall be placed at the Rank for which they meet the qualifications upon presentation of evidence that they have met the qualifications. However, in determining the Rank of Faculty Members hired prior to ratification of the 1999-2002 Agreement, any deficiency in the five-year professional experience requirement shall be disregarded and they shall be placed at the appropriate Rank as though they met the professional experience requirement.  Part-time Faculty Members are placed at the Rank of Instructor.
2. Full-time Faculty Members will be promoted to a higher rank when they meet the qualifications for that Rank, as set forth above.  Part-time Faculty Members who become full-time Faculty Members shall be placed at the Rank for which they meet the qualifications, as set forth above.
3. The Union Chapter Leader will be provided each January and July for each full-time Faculty Member the following information: their date of hire (and adjusted date of hire if applicable), equivalent teaching experience, rank, salary step and annual salary.