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Adjunct Teaching Positions Available

Employer
Culinary Institute of America
Location
1946 Campus Drive, Hyde Park, NY 12538
Salary
Salary shared during the interview process
Date posted
May 15, 2023
Website
https://www.ciachef.edu/hr/

Culinary Institute of America adjunct faculty members are responsible for teaching students a high standard of professionalism. The responsibilities of the position 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.

Nutrition (CUSC-110) -1.5 credits


Examine the basic concepts and principles of nutrition. In this course students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.

Principles of Macroeconomics (SOCS-105) 3.0 credits

This is a survey course in the theory and application of macroeconomics. In contrast with microeconomics, macroeconomics focuses on aggregate behavior, or the behavior of the economy as a whole. The student will be introduced to methods of economic reasoning and the variety of ways economists develop models based on observed behavior. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions.

Principles of Microeconomics (SOCS-100) 3.0 credits

This is a survey course in the theory and application of microeconomics. In contrast to macroeconomics, microeconomics focuses on individual decision-making. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course topics focus on microeconomic issues and problems such as competition and monopoly, pricing, consumer demand, and producer supply. The course develops a theoretical framework for microeconomic analysis and applies this theory to practical domestic and international economic policy problems.

Survey of Mathematics (MTSC-105) 3.0 Credits

 

This course is an introduction to selected topics in college-level mathematics. Topics may include, but are not limited to: sets, logic, algebra, graphing and modeling, probability, and statistics. Specialized topics may be included at the discretion of the instructor.

 

College Algebra (MTSC-110) 3.0 Credits

 

This course provides an overview of the fundamental concepts of algebra. Topics discussed will include, but are not limited to, real and complex numbers, linear equations and inequalities, quadratic equations, polynomial and rational functions, exponential and logarithmic functions, and systems of equations and inequalities. Students will use these concepts to solve real-world problems in a variety of contexts.

Survey of Mathematics (MTSC-105) 3.0 Credits

 

This course is an introduction to selected topics in college-level mathematics. Topics may include, but are not limited to: sets, logic, algebra, graphing and modeling, probability, and statistics. Specialized topics may be included at the discretion of the instructor.

 

Mathematical Foundations (MTSC-100) 1.5 Credits

 

This course covers the basic mathematical skills that will be utilized in several other courses in the CIA degree programs. Topics include problem solving with fractions and decimals, unit conversion, percentages, ratio and proportion, and introductory algebra concepts. Students will practice using mathematics to solve some of the authentic problems they are likely to encounter in their careers and in their personal lives.

 

Introduction to Gastronomy (APFS - 150) -1.5 credits 

 

An introduction to the social, historical, and cultural forces that have affected or will affect the way in which societies interact with food. Topics to be covered include: comparative foodways, the physiological process of tasting, agriculture and ethics, and terroir. The second half of the class centers on the history of French and American haute cuisine, and how cuisines change in response to technological developments, global events, and shifting cultural attitudes and beliefs toward food and eating.

Industrial and Organizational Psychology (SOCS-175) 3 Credits

 

This course is an introduction to the major concepts of industrial and organizational psychology: the application of behavioral science research and theory to humans in the workplace. Industrial and organizational psychology is an applied behavioral science, which means that it takes research findings and theories and applies them to human behavior in the workplace.

Introduction to Food Systems (APFS-110) 1.5 Credits

 

This course will help students to understand the connections between the kitchen and the rest of the world. It will provide them with the tools needed to select and source high quality, sustainable ingredients, and inspire them to explore and understand our food system. The focus will be on contemporary methods of food production, distribution, processing, marketing, purchasing, preparation, and waste management. Particular emphasis will be placed on the contributions of restaurants to the climate crisis and their potential role in ameliorating its causes.

Elementary Spanish I (SPAN-101) 3 Credits

 

For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written Spanish, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Spanish and students will spend weekly sessions in a language laboratory.

Elementary Spanish II (SPAN-102) 3 Credits

 

A continuation of Elementary Spanish I. This course is a foundation in spoken and written Spanish, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Spanish and students will spend weekly sessions in a language laboratory.

Elementary Italian I (ITAL-101) 3 Credits

 

This course is for students who have had little or no previous exposure to the language. This course is a foundation in spoken and written Italian, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in Italian.

 

Please apply to learn more about the benefits of working for the CIA.

 

 

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