Sort by
Refine Your Search
-
specializations offered in each of our major disciplines. About the Business Communication Program The Business Communication Program (BCP) oversees the following courses in the Isenberg School of Management
-
of animal health and well-being, Veterinary and Animal Science Program curriculum, and public outreach programs conducted at the Hadley Farm. Essential Functions Facility and Grounds / Pasture Maintenance
-
and strategic guidance to program directors, and faculty members throughout the creation, implementation, and evaluation of our Nursing and Wellness curricula ranging from baccalaureate to doctoral
-
maintenance of a building or of an assigned area within a building in the Auxiliary Services Department. Works as a member of a team cleaning custodial program (CAPP Hillyard Rovic) which includes housekeeping
-
, Experience, Certifications, Licensure) Working knowledge of business English, spelling and arithmetic; ability to make arithmetic computations accurately and with reasonable speed. Ability to maintain
-
. Support students’ completion of the Massachusetts Candidate Assessment of Performance. Support students using assessment systems. Work with the Early Childhood Coordinator to oversee program supervisors
-
general support for Commercial Horticulture group activities in collaboration with supervisor and other Extension staff and faculty, including development of program objectives, design of delivery methods
-
the family and friends of victims/survivors of sexual and relationship violence, and participates in violence prevention efforts and education to meet grant, program, and departmental goals. This is a
-
assigned to oversee construction activity on multiple projects. Manage and coordinate feasibility studies, including preparing program information, coordinating work of interdepartmental groups, and working
-
large quantities by following recipes and standard operating procedures. May be required to perform display cooking as assigned. Reads computer generated recipes and menus for the preparation of simple