Sustainable Food Systems Adjunct

The Culinary Institute of America seeks an Adjunct Faculty member for a Sustainable Food Systems course in St Helena, CA. Responsibilities include preparing lesson plans, teaching, evaluating students, maintaining office hours, and providing support to students. The position emphasizes sustainability in food systems and involves engaging students in critical analysis of various factors affecting nutrition and sustainability. Compensation varies based on qualifications and experience.
The hiring rate for this position is as follows: Base rate is $4,604; Rate with a Master's Degree is $4,834; rate with a Master's Degree and two years of teaching experience is $5,065. 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.

BPSE - 351: Sustainable Food Systems

This course will inspire students to explore the social, economic, and environmental sustainability within our food system with particular emphasis on issues related to the climate crisis. Through lectures, discussion, project work, and hands on experiences, students will engage in a critical analysis of the historical and contemporary methods of production, distribution, processing, marketing, purchasing, preparation, and waste management within the food system. Participation in this course will provide students with a deep and nuanced understanding of the challenges to nutrition and sustainability presented by historical, political, economic, social, and cultural dynamics, as well as logistics, technology, and physical infrastructure. Special emphasis will be placed on exploring the role and responsibility of chefs, restaurant workers, food business owners, farmers, farmworkers, eaters, consumers, voters, corporations, policy makers, organizations, social movements, and others in making meaningful change and contributing to the development of a more just, equitable, and sustainable food system.

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.

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 for Food Safety positions.
• Master's Degree for all other academic course offerings.

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.