Culinary Science Adjunct

The hiring rate for this position is as follows: Base rate of $5,881; rate with Master's Degree is $6,066; rate with Master's Degree and 2 years of college-level teaching experience is $6,252. 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 with a high standard of professionalism. The responsibilities of the position 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.

Flavor Science and Perception (CUSC-320) - 3 credits

The physiology and function of the five senses, flavor chemistry, and flavor perception will be studied in this course. Students will be introduced to the field of sensory evaluation, and explore the fundamentals of objective sensory testing. Lab sections emphasize the multi-modality of flavor, the individuality of flavor perception, the effects of context on consumer behavior, and methods for designing sensory tests. The role of sensory evaluation and consumer behavior techniques to help guide the product development process will also be emphasized.

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. 


• Enforce sanitation principles (appropriate to teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies. 


• Stay abreast of new developments in the theory and practical application of culinary science, culinary arts and food innovation. 


• Supports the mission and policies of the Institute as well as the overall strategic direction of the School of Culinary Science, Health, & Nutrition. 


• Assume responsibility for equipment and facilities of the classroom. 


• Any and other duties as assigned. 

REQUIRED QUALIFICATIONS  

Education: 

• Bachelors degree in culinary science, culinary arts, food science, nutrition, psychology, or a related science-based discipline or equivalent experience within related field. 

Experience: 

• Minimum of two (2) years of experience within product development, menu development, culinary arts, or related field.  

PREFERRED QUALIFICATIONS 

• Masters degree.  


• Previous teaching experience. 


• Experience with Learning Management Systems, such as Moodle. 

REQUIRED SKILLS 

• Knowledge of principles of sensory science and perception. 


• 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  

• 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. 


• Ability to lift and carry up to twenty-five (25) pounds (such as file boxes, binders, etc.)