Adjunct Faculty

Applicant Pool for Adjunct Faculty, Dietetic Nutrition

Fulfill the professional responsibilities of an adjunct instructor including, but not limited to the following: develop and teach all assigned courses; follow the department course outlines; develops and/or utilizes a variety of instructional strategies, techniques and delivery methods designed to meet the individual learning styles of students; keep accurate records of student attendance, progress and grades; fosters a safe and civil learning environment; post and maintain office hours. Maintains professionalism through currency of knowledge and skill in specialization and areas of instruction. Maintains professional certifications.

Essential Functions:

• Uses the approved Department syllabus or develops a syllabus for the class using the approved syllabus template, including designing an evaluation procedure that falls within the parameters of the syllabus template and creates a calendar of assignments in accordance with the course outline.

• Prepares lesson plans and conducts classes during the scheduled times using the Department approved text(s).

• Teaches to the Student Learning Outcomes. Follows Department guidelines for course content and best practices. Creates and evaluates assignments, evaluative measures, and/or activities appropriate to the class.

• Uses the College’s course management system for assigned courses and Department matters as appropriate.

• Submits electronic copies of all requested documents (including syllabi, grade books, attendance records, and other files as required) to the Department’s course management site.

• Accesses Owens e‐mail account at least every other day to communicate adequately with students and with the Department Chair and maintains the general guideline of reading and replying to all required message s within forty‐eight (48) hours. Opens and reads official college notifications including ONews. Responds to student inquiries out side of class in a timely manner. Is available to meet additionally with students outside of class, if necessary. Checks campus mailbox at least once a week.

• Follows all FERPA guidelines (https://intranet.owens.edu/records/index.html).

• Attends Department and College workshops, training sessions, and development activities, as needed. Attends Department and College meetings, as requested. Participates in student learning assessment activities.

• Performs other Department duties, as assigned.

Knowledge, Skills & Abilities:

• The instructor must be knowledgeable and current in nutrition, food science, dietetics and medical nutrition therapy. Maintains competency in the professional discipline and instructional and evaluative techniques through continuing professional development.

• Can perform computer functions to make use of Blackboard, prepare PowerPoint presentations and use the internet to supplement instruction. Must be able to use a computer to submit syllabus and grades electronically. Demonstrates effective, positive communication with students, co-workers, supervisors and others Can use appropriate speaking skills to present topic material in an organized and understandable manner.

• Can organize material specific to a topic and develop student learning objectives and assignments that address the topic. Ability to manage several projects at once, and ability to recognize strengths and weaknesses in students in order to modify teaching methods or create a individualized learning plan.

Other Characteristics:

• Approaches students and responsibilities with a positive attitude. Pays attention to detail. Sets a professional example. Fosters a trusting learning environment.

Education/Experience:

• Bachelor’s Degree in dietetics, nutrition or food science. Minimum of two years of relevant industry experience. Documented expertise in subject areas demonstrated by registration/credential, diploma, transcript, certification, resume and/or personal interview.

FacultyUnited States of America (Exempt)Period Activity Pay-STRS - STRS (Retirement System Classification)