Applied Food Studies Adjunct

The hiring rate for these courses are as follows: Base rate is $2,394; rate with Master’s Degree is $2,634; rate with Master’s Degree and two (2) years of college-level teaching experience is $2,873.  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. 

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

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.   

APFS-110: Introduction to Food Systems - 1.5 Credits

This course will help students to understand the connections between the kitchen and the rest of the world. It will provide them with the tools needed to select and source high quality, sustainable ingredients, and inspire them to explore and understand our food system. The focus will be on contemporary methods of food production, distribution, processing, marketing, purchasing, preparation, and waste management. These components will be examined from an environmental perspective with the objective of understanding the resource-intensive nature of the current food system and its impact on social, economic, and environmental sustainability. Particular emphasis will be placed on the contributions of restaurants to the climate crisis and their potential role in ameliorating its causes. It is hoped that through the experience of this course, students will contribute to food sustainability by practicing the responsible sourcing of ingredients. 

APFS-150: Introduction to Gastronomy - 1.5 Credits

An introduction to the social, historical, and cultural forces that have affected or will affect the way in which societies interact with food. Topics to be covered include: comparative foodways, the physiological process of tasting, agriculture and ethics, and terroir. The second half of the class centers on the history of French and American haute cuisine, and how cuisines change in response to technological developments, global events, and shifting cultural attitudes and beliefs toward food and eating.

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, 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 Education department. 
• Assumes responsibility for equipment and facilities of the classroom. 
• Any and all other duties as assigned. 

REQUIRED QUALIFICATIONS 

Education:  

• Bachelor's Degree.

Experience:  

• Minimum of one (1) year of teaching experience.  
• Minimum of one (1) to three (3) years of work experience in the related topic area. 

PREFERRED QUALIFICATIONS 

• Master’s 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.   

Salary : $2,394 - $2,873