Culinary Science And Nutrition Faculty Jobs

1. Master’s Degree in Nutrition or similar/related area (Exercise Science/Kinesiology)

2. A minor in Nutrition (grad or undergrad)

This is a pooled position. The department reviews applications as positions become available.

Knowledge of student management, motivation, evaluation; evaluation of (peer and self) instruction.

Knowledge of online teaching environment, such as Canvas or other course management systems.

Excellent organizational and time management skills

Knowledge of the principles and methodology of adult teaching techniques.

Knowledge of current Federal Aviation Administration (FAA) policies, regulations and procedures as related to best practices in industry.

Knowledge of subject matter and course content.

Strong communication, time management and organizational skills

We also offer full-time employees, their spouses, and dependent children an Education Tuition Discount Program

One year of professional experience in the field of strength and conditioning/sports performance at the collegiate level or higher.

One year of instructional experience at the post-secondary level

Ability to articulate a clear understanding of values-based education from a Christian perspective

Exceptional workplace benefits include medical, dental, vision, life and disability insurance, flexible spending accounts, a 401K savings plan

Participate in full-time faculty responsibilities including faculty and departmental meetings, departmental planning, community liaison, curriculum development, and committee assignments.

Select textbooks and/or Open Education Resources.

Demonstrated ability to perform all of the responsibilities listed above.

Minimum Qualifications for Faculty and Administrators in California Community Colleges, Title V Regulations

Developing curriculum and maintaining a comprehensive instructional program in the History/Political Science department;

Developing, maintaining, and assessing student learning outcomes for appropriate courses;

Professional experience in culinary nutrition education, food safety management, food product development, and/or experimental design.

Experience in translating and presenting technical information to non-technical audiences in educational, professional, and/or commercial environments.

Experience designing and managing educational or professional applied nutrition, food safety and/or culinary science laboratory activities.

ServSafe Food Protection Manager certification.

Strong computer skills, including experience with MS Office suite products, i.e. Word, Excel, PowerPoint, etc.

Develop, refine and manage interdisciplinary curriculum focusing on applied nutrition, food safety and culinary science.