Part-time Laboratory Food Science Instructor

• Provide instruction for assigned classes.
• Engage in ongoing student learning assessment to determine effectiveness of instruction and curriculum.
• Create a classroom environment that is respectful of diversity and demonstrates a commitment to multiculturalism.
• Maintain accurate student records and reports as requested by administrative offices.
• Identify students needing assistance and refer students to Student Services. Collaborate with Student Services and the Academic Support Division staff members to help students adjust to the learning environment.
• Remain current on developments in the teaching field so that instruction is delivered for a variety of learning styles, use the latest supportive technology, and utilize alternative delivery methods.
• Remain current on curriculum content in the discipline and use of continuous quality improvement techniques to update content and foster current evidence- based program assessment and improvement.
• Develop and update or revise course curriculum as needed to maintain program relevance.
• Prepare and update course syllabi (using BTC guidelines) for each course taught and work cooperatively with members of other departments and programs in coordinating courses.
• Work cooperatively with library staff in the selection of reference materials and coordination of library reference work for maximum utilization of library and other resources.
• Attend advisory committee, department, division, and faculty meetings as necessary.
• Assist in the reinforcement of college regulations and report student conduct violations to administration.
• Meet weekly office hours and other duties required to meet student, employer, and college needs.
• Meet Wisconsin Technical College System requirements for adjunct faculty through the Faculty Quality Assurances System.

Minimum Qualifications

• Bachelor's Degree in Food Science, Biology, Microbiology, Molecular Biology, or Chemistry.
• Two (2) years or 4,000 hours of occupational experience in Food Safety or Food Microbiology, with at least one year (2,000 hours) obtained within the past five years.
• One year (2,000 hours) of occupational experience may be waived with at least two years of postsecondary teaching in an appropriate occupational field within the past five years.