The hiring rate for this position is as follows: Base rate is $2,302; rate with Master's Degree is $2,532; rate with Master's degree and two years of college-level teaching experience is $2,763. Hiring offers will be determined based on the final candidate's education and relevant experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. POSITION SUMMARY Culinary Institute of America adjunct faculty members are responsible for teaching students a high standard of professionalism. The responsibilities of the position include but are not limited to teaching and evaluating students and preparing and revising course guides and other educational materials. Adjunct faculty members also maintain office hours, assist students who are having difficulty with studies, and honor college policies. Nutrition (CUSC-110) 1.5 credits Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipies. ESSENTIAL RESPONSIBILITIES
- Prepare daily lesson plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.
- Administer lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the CIA.
- Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
- Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria; files course grades consistently and without prejudice.
- Evaluate and document student performance using established methods and criteria.
- Submit course grades promptly within the timeframe specified by College policy.
- Compile and present instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines and class schedules as assigned.
- Utilize the established syllabus and textbook(s) for the course being taught.
- Maintain record of student attendance, student progress, and grade distributions.
- Maintain discipline and order during instructional activities.
- Communicate through appropriate channels.
- Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies.
- Stay abreast of new developments in the theory and practical application of food safety principles and systems as applied to food service operations.
- Assumes responsibility for Institute equipment and facilities of the College used in the delivery of the wine program, maintaining and organizing the equipment in a manner consistent with the policies, and guidelines of the college.
- Support the mission and policies of the Institute as well as the overall strategic direction of the Education Department.
- Assume responsibility for equipment and facilities of the classroom.
- Any and all other duties as assigned.
REQUIRED QUALIFICATIONS Education:
- Bachelor of Science in nutritional sciences, public health, or a related science-based discipline.
Licenses/Certifications:
- Registered Dietician.
- ServSafe certification, or ability to be certified within one (1) years from hire.
PREFERRED QUALIFICATIONS
- Master's or PhD in nutritional sciences.
- Associate's Degree in Culinary Arts or commensurate culinary experience.
- One (1) year college level teaching experience.
- HACCP trained status accredited by the International HACCP Alliance.
- Experience with Moodle.
- Prior teaching experience.
REQUIRED SKILLS
- Understanding of the biological, chemical, microbiological and biochemical underpinnings of human nutrition and food systems.
- Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization.
- Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
- Excellent written, verbal communication, and presentation skills required.
- Ability to identify learning outcomes and execute plans to achieve those objectives with students.
- Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
- Strong customer service skills.
- Moderate to strong organizational skills, detail oriented and thorough.
- Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration.
- Must have an excellent and welcoming presence in front of guests and employees. Moderate to strong presentation skills are required.
WORKING CONDITIONS
- Must be available to work the assigned course schedule.