Food Science Adjunct

The Culinary Institute of America; San Antonio (TX); On-site; USD 2,900 - 3,200; Part time

Job summary

The Culinary Institute of America seeks adjunct faculty to teach the course CUSC-105: Introduction to Food Science. Responsibilities include delivering lectures, assessing student work, and maintaining professional standards within the department.

Responsibilities cover lesson planning, student advising, grading, and adherence to institute policies. Candidates should have a Master’s degree for most courses and one year of college-level teaching experience.

Qualifications

• Bachelor’s Degree for Menus; Introduction to Management; Controlling Costs.
• Master’s Degree for all other academic course offerings.

Responsibilities

• Prepare daily lesson plans for classes and teach as scheduled.
• Advise students and provide career guidance.
• Give regular, constructive feedback and assign grades.
• Evaluate student performance using established methods.
• Maintain attendance records and grade distributions.
• Use syllabus and textbooks for course delivery.
• Maintain classroom discipline and order.
• Communicate through appropriate channels.
• Ensure adherence to sanitation and professionalism policies.

Skills

Interpersonal skills

Communication skills

Cross-functional teamwork

MS Office

Education

Bachelor’s Degree

Master’s Degree

Job description

The hiring rate for this course is as follows: Base rate is $2,904, rate with Master’s Degree is $3,075; rate with Master’s degree and two (2) years of college-level teaching experience is $3,245. 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 primary responsibility of Adjunct Faculty is teaching and evaluating students. Adjunct Faculty members also maintain office hours, assist students who are having difficulty with studies, and honor college policies.

CUSC-105: Introduction to Food Science - 3 credits

This course provides an introduction to the physical and biological sciences that serve as the foundations of food safety and nutrition. Topics include prevention of foodborne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will take the National Restaurant Association ServSafe examination in this course. Students also learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development, and will practice nutritional analysis of recipes.

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.
• 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.
• File course grades promptly within the specific timeframe allowed.
• 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.
• Supports the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
• Assume responsibility for equipment and facilities of the classroom.
• Any and all other duties as assigned.

Education

REQUIRED QUALIFICATIONS

• Bachelor’s Degree for Menus; Introduction to Management; Controlling Costs.
• Master’s Degree for all other academic course offerings.

Experience

• One (1) year college level teaching experience.

Required Skills

• 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.
• 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

• Regular work requires a great deal of sitting and standing for extended periods.
• Ability to lift and carry up to twenty-five (25) pounds (such as file boxes, binders, etc.).