Build your Food & Ag Law Expertise

Consider joining us in the LL.M. Program in Agricultural and Food Law at the University of Arkansas School of Law. Our students attend either full- or part-time, on-campus or by distance. Many are experienced professionals. We provide an excellent value and an exceptional opportunity. Vist our website at law.uark.edu/llm or email us at LLM@uark.edu.

Tuesday, January 16, 2018

Food Studies & Food Systems

POSITION SUMMARY
Culinary Institute of America faculty members are responsible for teaching students, developing curriculum, conducting research and serving on committees in service to the Institute. The responsibilities of the position include but are not limited to: preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and developing intellectual property in one’s area of expertise. Faculty members also provide professional and career advice for students pursuing careers in food-related organizations, maintain office hours, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute.
The CIA does not have a traditional faculty tenure track, however following a successful 3-year probationary period all full-time faculty at the Hyde Park campus become full members of the faculty, are eligible to apply for promotions for academic rank, and are subject to the benefits and protections of the faculty collective bargaining agreement.
Please include in your application a letter describing your teaching philosophy and vision for teaching, service and research along with your curriculum vitae, and the names and contact information for at least three professional references. Review of applications will begin immediately and the anticipated start date is May 2018.
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 time-frame 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, as applicable.
  • Maintain record of student attendance, student progress, and grade distributions.
  • Manage the classroom appropriately.
  • Collaborates with colleagues, prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
  • Contributes to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
  • Communicate through appropriate channels.
  • Enforces sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
  • Stays abreast of new developments in liberal arts and food studies and the foodservice and hospitality industries; plans on an annual basis, professional development; and strives to accomplish the goals set out in the formal annual evaluation.
  • Supports the mission and policies of the Institute as well as the overall strategic direction of the School of Liberal Arts and Food Studies.
  • Assume responsibility for equipment and facilities of the classroom.
  • Performs duties common to all Culinary Institute employees and other duties as assigned.
 REQUIRED QUALIFICATIONS
 Education:
  • Masters Degree in a related field.
Experience:
  • Experience with Moodle or other course management systems.
  PREFERRED QUALIFICATIONS
  • PhD in area specialization.
  • One (1) year college level teaching experience
 REQUIRED SKILLS
  • 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 professional presentation skills required.
  • Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
  • 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 a flexible work schedule based on business needs.
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