Job Information
Northwestern Michigan College Adjunct - Beverage Management Instructor Wine in Traverse City, Michigan
Adjunct - Beverage Management Instructor Wine
Salary: Depends on Qualifications
Job Type: Part-Time
Job Number: 2026-00012
Closing: Continuous
Location: Great Lakes Campus - 715 E Front Street, Traverse City
Division: Educational Services
Summary & Qualifications:
Summary
This position is responsible for leading the Foundation of Wine courses and supporting the broader Beverage Management program by delivering high-impact sensory education centered on technical evaluation and the analysis of aroma, flavor profiles, and mouthfeel. The curriculum emphasizes fermentation excellence and historical styles, bridging the gap between chemical production processes and the final sensory experience through rigorous tasting labs and lectures on regional and global winemaking traditions. Beyond delivering coursework, this role manages laboratory environments to ensure rigorous safety standards, utilizes diverse teaching strategies to engage a broad student population, and maintains academic records in strict compliance with FERPA. As a professional representative of the College, the position provides timely performance feedback across multiple delivery formats, including in-person, evening, weekend, and online instruction. This position will start developing the course curriculum with the program director between the dates of June 1 and August 24. Teaching will start the week of August 24.
Qualifications
Required:
• Associate's degree
• Two years of working experience in the related field
• Current ServSafe Food Protection Manager Certificate
• Alcohol safety certificate (example: TIPS or ServSafe Alcohol)
• WSET Level 2 Award or higher
Preferred:
• Teaching Experience
• Bachelor's degree
Essential Responsibilities
• Curriculum & Sensory Instruction: Develop and teach "Foundation of Wine" coursework, covering wine styles, sensory analysis, and the identification of brewing faults. Lead structured tastings that guide students through rigorous organoleptic evaluation.
• Operational Management: Manage the practical "lab" environment, including inventory procurement through market orders, proper glassware maintenance, and the physical transportation of inventory (up to 50 lbs) from locked storage to the practical lab. Ability to stand for extended periods and perform the physical labor required for classroom and lab setups, teaching, and inventory management.
• Pairing Expertise: Instruct students on the scientific and aesthetic principles of wine and food pairing within a professional hospitality context.
• Assessment & Feedback: Evaluate student performance through blind tastings, written examinations, and practical skill assessments.
Safety, Compliance & Responsibility
• Compliance & Legal Oversight: Enforce a strict "taste-but-don't-consume" policy, ensuring alcohol is evaluated for its profile rather than imbibed. While students aged 18+ in authorized programs may participate in sensory evaluation, all sessions must be instructor-supervised and conducted as part of a scheduled course. Maintain rigorous adherence to legal age requirements and keep all state-issued alcohol server permits (e.g., TIPS) current. Perform inventory transportation to and from locked storage and lab settings.
• Professional Conduct: Maintain a high standard of professional boundaries, adhering to institutional policies regarding alcohol consumption while on duty.
• Safety and Sanitation: Ensure proper sanitation by preventing time/temperature violations and cross-contamination, and demonstrate risk management practices.
Visit ourhttps://www.nmc.edu/departments/human-resources/handbooks.html to see the NMC Adjunct Resource Guide for further details.
Teaching Responsibilities
When teaching any courses, including but not limited to online, accelerated