Instructor, Nutrition

Essential Functions
Provide Instruction in Assigned Subject areas. Provide instruction to a diverse student population according to the objectives of each course assigned and manage the classroom in its entirety. These courses include the Basic Nutrition class and core Culinary/Hospitality program curriculum. The instructor will utilize engaged learning strategies in the classroom/laboratory. Assist in the development and updates of curriculum. Operate and utilize as part of the teaching process appropriate audiovisual equipment and classroom media workstation as well as course management software and media for distance learning. Provide for student evaluation record-keeping and assessment. Prepare and administer evaluation instruments and maintain accurate student records on attendance achievement progress and assessment. Develop and implement teaching materials. Write review and/or update syllabi curriculum schedules objectives criteria and evaluation. Serve as an Academic Advisor for Students. Tasks in this area include: assist students in selecting and registering for courses; advise students on their academic progress courses needed for graduation and division/college policies. Remain Current in Events and Developments Related to the subject area. Increase and improve personal teaching and subject knowledge through supplemental sources such as in-service activities conferences workshops technical updates and personal self-study. Participate in Division and College meetings and Committees. Attend division/college staff meetings and serve on committees. Function as a member of the Culinary/Hospitality Program Team. Interact with colleagues students staff supervisors and community in a manner that projects a positive image of the program and the College and which promotes/facilitates instructional services such as recruitment placement and orientation as assigned. Maintain security of college equipment and materials. Perform Other Functions Related to Teaching Assignments. Individualized Development Plan (New Instructors). Each new instructor will develop an individualized development plan in cooperation with the Associate Dean. Professional Development. The instructor will work with their immediate supervisor to develop an annual plan of professional development and improvement. Promote a Culture of Belonging Support and promote an environment of belonging where all students faculty members and college employees feel welcomed valued and empowered to contribute. Foster a community where each individual and their varied perspectives enrich the educational experience and create a safe and respectful environment. Support the Colleges policies and programming related to access fair employment and equal opportunities for all.

Minimum Qualifications
Masters degree in Nutrition or Dietetics or a Masters degree with 18 graduate credit hours in Nutrition. Minimum of three (3) years of professional work experience as a dietitian in a clinical public health or related setting. Registered Dietitian. Possess or be able to obtain a Nebraska Department of Education dual-credit certificate or a current Nebraska Teaching Certificate.