Adjunct General Biology Instructor-Food Technology

Muskegon Community College•Muskegon, MI

7d•Hybrid

About The Position

Muskegon Community College, an associate degree-granting institution of higher education, is a center for lifelong learning which provides a person the opportunity to attain their educational goals by offering programs that respond to individual, community, and global needs. We are seeking qualified Adjunct Biology Instructor candidates for Fall 2024 - BIOL 109. Please attach unofficial transcripts when applying. OPEN UNTIL FILLED

Requirements

Master's Degree in discipline or 18 credits in the specific discipline.
Demonstrated ability to work with various populations representing a wide range of abilities, ages, nationalities and cultures.

Nice To Haves

Prefer teaching experience at the college level.
Experience with instructional technology preferred.

Responsibilities

Teach assigned course which may include day, night, and online courses, as well as at the main campus and extension centers. Classes are to meet on time for the full allotted time.
Establish and promote an effective learning environment that maximize documented student learning.
Prepare, submit and maintain reports related to student learning.
Grading assignments in a meaningful way to promote continued student growth, returning graded assignments to students in a timely manner, and assigning final grades for all students, meeting or beating all institutional deadlines for completion.
Provide educational assistance to students during regularly scheduled and posted times (i.e., office hours) or by appointment.
Encourage student opinion survey completion for each class and then reviewed after summary information available to assist with increasing student success.
Maintain levels of professional knowledge and expertise, including compliance training or hour.
Understand and teach principles of cooking in a commercial kitchen.
Instruct students on the principles of chemical, biological and physical food preparation, processing and production.
Understand and know food safety concerns, proper cleaning/sanitizing, work safety in a commercial kitchen.
Utilize tools/equipment, culinary math and different cooking techniques.
Perform other duties as assigned.