Instructor, Food and Nutrition

Location
Costa Mesa, California
Salary
$52,394.00 - $124,911.00 Annually
Posted
Dec 19, 2018
Institution Type
Community College

Orange Coast College

Costa Mesa, CA

 

Instructor, Food and Nutrition

Job#: 15-O-20 

Salary: $52,394.00 - $124,911.00 Annually

Deadline: Fri. 02/01/19 11:59 PM Pacific Time

 

Full job description and OFFICIAL application available ONLY at: https://www.governmentjobs.com/careers/cccd/jobs/2298566/instructor-food-and-nutrition?page=3&pagetype=promotionalJobs

 

Definition

POSITION BACKGROUND

Orange Coast College (OCC) is seeking a full-time, equity-minded, tenure-track faculty member in Food and Nutrition commencing with the 2018 fall semester. The primary teaching assignment involves all areas of Food and Nutrition.  This assignment also includes curriculum and program development, participation in department, division, college committees, and participatory governance activities assuming leadership roles both within the department and in the institution as a whole; collaboration across disciplines and the leveraging of student support resources; and participation in ongoing professional development.

The assignment may be a day, evening, weekend, online, hybrid, or off campus and is subject to change as needed. The ideal candidate for this position embraces the overall mission of Orange Coast College and the Coast Community College District, with a clear, focused commitment to supporting individualized student and employee goals through the work of Food and Nutrition.

The Consumer and Health Sciences Division shares OCC's commitment to equitable outcomes; inclusive practices; and racial, ethnic, and socioeconomic diversity.  Ideal candidates for this position share OCC's devotion to educating and improving the lives of our representative student, employee, and community populations. We currently enroll 21,498 students, the majority of whom are from racially minoritized populations: 35% of OCC's students are Latinx, 2% are African-American, 23% are Asian, less than 1% Native American, 31% are White, and 6% are multiracial. Faculty have the opportunity to enhance their classroom methods during two professional development days during the academic year, which include learning sessions like "Digital Accessibility", "Basic Skills:  Helping students help themselves" and "Taking a skills-based approach to teaching college students". Student-centered activities that support OCC's mission include campus-wide student success projects funded by the Office of Student Equity; partnerships with local Hispanic Serving four year institutions; active programs that work to improve the academic achievement of racially minoritized students, such as PUENTE and UMOJA; Extended Opportunity Programs and Services (EOPS) and Disabled Student Program and Services (DSPS).     

 

Examples of Duties: Duties may include, but are not limited to, the following:

• Function as an instructor for the Food and Nutrition/Nutrition Care programs; teach assigned classes, in theory, classroom laboratory, and clinical instruction. The assignment may include day, evening, weekend, and online sections.

• Fulfill the professional responsibilities of a full-time faculty member including, but not limited to the following: teach scheduled classes; follow department course outlines; keep accurate records of student enrollment attendance, and progress; utilize assessment of student learning outcomes to improve instruction; post and maintain scheduled office hours; participate in department and division meetings and college and/or district-wide activities and committees, as assigned.

• Assist the Program Coordinator on compliance with the Accreditation Council for Nutrition and Dietetics Education (ACEND) accreditation standards. Includes communication and preparation of reports with appropriate agencies as well as the district and college administration.

• Establish and maintain student internship sites through relationships with community organizations, health care facilities, school districts, and other nutrition programs.  Organize and participate in events with community partners.

• Act as an advisor and mentor to students majoring in nutrition and dietetics, and food science. Act as faculty advisor to Food and Nutrition student club.

• Assist Program Coordinator with curriculum revisions according to National standards, State and local regulations - course development, updates, planning, revising, implementation, evaluation.

• Maintain current knowledge of the professional discipline and educational methodologies through continuing professional development  

• Meet on a variety of days and times for classroom visits, site visits, faculty mentoring, advisory boards and committee work.

• Oversee and maintain institutional, program, and course Student Learning Outcomes (SLO) and assessment processes. Guide faculty in identifying expected SLOs and in implementing plans to ensure regular assessment and effective analysis and use of SLO results; guide development of appropriate assessment and scoring tools; assist in analysis, follow up and tracking of outcomes.

• Gather and analyze data necessary to conduct ongoing program evaluation and program review.  This would include conducting five-year reviews and ensuring follow-up on goals and recommendations on an annual basis.

• The assignment may include the recommendation of clinical affiliations and the assurance of instructional quality of clinical education by regular visits to clinical education centers.

• Be actively involved in local, state, and national professional dietetics associations.

• Work cooperatively toward mutual goals with other program coordinators, and with Allied Health and Hospitality Area faculty.

• Monitor functioning of the Food Lab: coordinate with lab assistant; recommend the purchase of equipment and supplies and coordinate repair of lab equipment to assure program quality; track student material fees.

• Develop instructional innovations to ensure program success.

• Assist with program outreach, including publicity, community relations, advisory committee membership and meetings, external funding opportunities, and campus events.

• Participate in the design, approval, and acquisition process for the Student Union and hospitality programs.

 

Qualifications and Physical Demands

MINIMUM QUALIFICATIONS:

• Must meet one of the following qualifications under (1) through (5):

  1. Valid California Community College instructor credential, appropriate to the subject, per Education Code 87355 (issued prior to July 1, 1990); OR

  2. Master's degree from an accredited institution in nutrition, dietetics or dietetics and food administration; OR

  3. Bachelor's degree in any of the above AND a Master's degree in chemistry, public health or family and consumer studies/home economics; OR

  4. A Bachelor's in nutrition, dietetics, or dietetics and food administration, and certification as a registered dietitian, is an alternative qualification for this discipline;

  5. Or, possess a combination of education and experience that is at least the equivalent to the above. Candidates making an application on the basis of equivalency must submit an Application for Equivalency in addition to all other required materials. Please see Additional Information below to determine if you need to submit an Application for Equivalency.

• Ability to contribute to campus and district-wide professional responsibilities and activities.

• Ability to complement existing staff, student and community demographics in terms of professional and personal skills.

 

ADDITIONAL REQUIRED QUALIFICATIONS:

• Credentialed as a registered dietian (RD/RDN) or a nutrition and dietetics technician, registered (DTR/NDTR) by the Commission on Dietetic Registration (CDR).

• Member of the Academy of Nutrition and Dietetics (AND).

 

DESIRABLE QUALIFICATIONS:

• Evidence of responsiveness to, and understanding of the racial, ethnic, disability, gender identity, sexual orientation, socioeconomic, academic and cultural diversity within the community college student population, including students with different ability statuses (e.g., physical and/or learning) as these factors relate to the need for equity-minded practice within the classroom.

• Five years paid work experience as a registered dietitian or nutrition and dietetic technician.

• Three years of full or part-time teaching experience

• Minimum of three years professional experience post credentialing.

 

THE COAST COMMUNITY COLLEGE DISTRICT IS AN EQUAL OPPORTUNITY EMPLOYER:

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