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This part-time role offers vital support to the culinary program during its transition. Responsibilities include coordinating dual credit activities, managing purchasing and scheduling tasks, and
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course objectives. Makes optimal use of available technology to enhance instructional methods. Develops/maintains course outlines, syllabi, lesson plans, assignments, tests, and materials. Maintains
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, operations management, or a logistics-supply chain-related field as appropriate to the program; OR 2. Possesses an earned related or out-of-field master’s degree, from a regionally accredited institution
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processes that need to be completed prior to the beginning of each semester for both dual credit and dual enrollment students. Assist students in interpreting and understanding placement scores, program
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Skills: Proficiency in composing rhetorically-savvy texts, with hands-on experience tutoring, teaching, or coaching others through learning and skill development processes. Proficiency with computer and
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accordance with College policy and course objectives. Make optimal use of available technology to enhance instructional methods. Supplement and alter, where appropriate, lesson plans, assignments, tests, and
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policy and course objectives. Make optimal use of available technology to enhance instructional methods. Supplement and alter, where appropriate, lesson plans, assignments, tests, and materials. Maintain
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program coordinator to resolve issues. INSTRUCTION: Meet all scheduled classes of contracted course(s). Use technology such as Canvas, PowerPoint, etc. as appropriate. In event of emergency absence
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methods and strategies to meet diverse student’s needs. d. Employ available instructional technology when appropriate. e. Encourage the development of communication skills and higher order thinking
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concerns and, if necessary, consult with program coordinator to resolve issues. INSTRUCTION: Meet all scheduled classes of contracted course(s). Use technology such as Blackboard, PowerPoint, etc. as