Sustainable Food Systems Adjunct

The hiring rate for this position is as follows: Base rate is $4604; Rate with a Masters Degree is $4834; rate with a Masters Degree and two years of teaching experience is $5065. Hiring offers will be determined based on the final candidates 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.

Please apply to learn more about the benefits of working for the CIA.

BPSE 351: Sustainable Food Systems

This course will inspire students to explore the social economic and environmental sustainability within our food system with particular emphasis on issues related to the climate crisis. Through lectures discussion project work and hands on experiences students will engage in a critical analysis of the historical and contemporary methods of production distribution processing marketing purchasing preparation and waste management within the food system. Participation in this course will provide students with a deep and nuanced understanding of the challenges to nutrition and sustainability presented by historical political economic social and cultural dynamics as well as logistics technology and physical infrastructure. Special emphasis will be placed on exploring the role and responsibility of chefs restaurant workers food business owners farmers farmworkers eaters consumers voters corporations policy makers organizations social movements and others in making meaningful change and contributing to the development of a more just equitable and sustainable food system.

POSITION SUMMARY

Culinary Institute of America Adjunct Faculty members are responsible for teaching students a high standard of professionalism. The responsibilities of Adjunct Faculty include but are not limited to teaching and evaluating students. Adjunct Faculty members also maintain office hours assist students who are having difficulty with studies and honor college policies.

ESSENTIAL RESPONSIBILITIES

• Prepares daily lesson plans for classes and teaches classes as requested and scheduled in a manner consistent with the philosophy policies and guidelines of the Institute.
• Works 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.
• Provides 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.
• Evaluates and document student performance using established methods and criteria.
• Submits course grades promptly within the timeframe specified by College policy.
• Compiles and presents instructional material at scheduled times and places in accordance with the College Catalog descriptions course syllabi and outlines and class schedules as assigned.
• Utilizes the established syllabus and textbook(s) for the course being taught.
• Maintains record of student attendance student progress and grade distributions.
• Maintains discipline and order during instructional activities.
• Enforces sanitation principles (appropriate to teaching assignment) attendance policies Institutes 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 Education Department.
• Assumes responsibility for equipment and facilities of the classroom.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

• Bachelors Degree for Food Safety positions.
• Masters Degree for all other academic course offerings.

PREFERRED QUALIFICATIONS

• Masters Degree in related field for Food Safety.
• PhD in related field.
• One 1 year college level teaching experience.
• Experience with Moodle preferred.

REQUIRED SKILLS

• Strong teamwork and interpersonal skills; ability to be adaptable dependable and handle multiple priorities simultaneously.
• 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.
• Exceptional organizational skills.
• 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.
• Must be available to work nights and weekends as required due to business needs.
• Regular work requires a great deal of sitting and standing for extended periods.
• Regular work requires the use of a computer sometimes in excess of eight 8 hours per day.