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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, notifies program/department
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instructional technology effectively Maintain positive, respectful interactions with a diverse student body What You Bring: Required Qualifications: Bachelor's degree or higher in Hospitality, Culinary Arts
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policy and course objectives. • Makes optimal use of available technology to enhance instructional methods. • Develops/maintains course outlines, syllabi, lesson plans, assignments, tests, and materials
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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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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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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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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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office hours and student engagement hours. Promote and assist in student recruitment, retention, and successful completion of programs, including outreach to students by phone, technology tools, and other
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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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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