Experience:
1-3 years of experience
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Employment Type:
Full time
Posted:
3/29/2019
Job Category:
Education
Micro / Macro Economics Adjunct Instructor
(This job is no longer available)
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Job Description

Culinary Institute of America adjunct faculty members are responsible for teaching students 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.

Opening is for the fall 2019 semester.

Teaching is classroom based on our Hyde Park, NY campus in the mid-Hudson Valley; candidate must be able to travel to campus for each class session.

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.

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. The course develops a theoretical framework for macroeconomic analysis and applies this theory to practical domestic and international economic policy problems, specifically: unemployment, inflation, business cycles (fluctuations in the economy), and growth.

ESSENTIAL RESPONSIBILITIES

* Prepare daily lesson plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the institute;
* Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies;
* Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluates and documents student performance using established methods and criteria; files course grades consistently and without prejudice;
* Evaluate and document student performance using established methods and criteria;
* File course grades promptly within the specific time frame allowed;
* Compile and present instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines and class schedules as assigned;
* Utilize the established syllabus and textbook(s) for the course being taught;
* Maintain record of student attendance, student progress, and grade distribution;
* Maintain discipline and order during instructional activities;
* Communicate through appropriate channels;
* Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies;
* Supports the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education;
* Assume responsibility for equipment and facilities of the classroom;
* Perform duties common to all Culinary Institute employees and other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

* Masters Degree in Economics or a related field.

PREFERRED QUALIFICATIONS

* PhD in area specialization;
* Experience with Moodle or similar education software.

Experience:

* One (1) year college level teaching experience.

REQUIRED SKILLS

* Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization;
* Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion;
* Excellent written, verbal communication, and presentation skills required;
* Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint;
* Strong customer service skills;
* Moderate to strong organizational skills, detail oriented and thorough;
* Ability to work independently or in a team environment, and maintain collaborative relationships with all members of faculty and administration;
* Must have an excellent and welcoming presence in front of guests and employees. Moderate to strong presentation skills are required.

WORKING CONDITIONS

* Must be available to work nights and weekends as required due to business needs.
* TR

About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.