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Posted: Sunday, October 29, 2017 9:08 PM

Under administrative direction from the program coordinator, department chairperson, and dean, individual shall perform some or all of the following duties: Design and teach courses in Menu Design. Plans, prepares, and follows an approved course of study that includes measurable objectives for each course taught. Prepares instructional materials (course outlines, syllabi, exams, mock-ups, visual aids, and instruction sheets) as necessary. Instructs, manages, and supervises individual and groups in classrooms, laboratories, and shops through using appropriate teaching methods. Evaluates instruction and learning by means of appropriate testing methods as established by CAI policy and procedures. Maintains a student-oriented approach to education. Recommends students for advancement and graduation. Maintains and submits accurate and current reports and records involving student accountability, attendance, performance, and follow-up to CAI Director. Define menu types by style of operation Describe the use of market survey research related to menu planning, layout and design Modify recipes and menu offerings to meet nutritional, cultural and geographic demands Plan menu layouts and artwork to emphasis salability of items and maintain menu matrix. Determine reasonable cost accountability for offerings focusing on profitability. -Conduct facility and equipment analysis for product compatibility. Define and establish menu training procedures including roll-out related issues. Assists other faculty, department staff and department chair in maintaining an effective program. -Is thoroughly familiar with the academic freedom and professional responsibility statement and adheres to these policies. -Maintains desirable and safe classroom conditions at all times. Required Qualifications Graduation from an accredited college or university with an Associate degree in culinary arts ( AAS ) or hotel/restaurant management; or higher degree in related discipline; two years professional industry related experience; OR a combination of practical experience and education which equals six years of experience related to the essential functions. Knowledge, Skills and Abilities Extensive knowledge of student management, motivation, and evaluation. Extensive knowledge of evaluation of instruction, curriculum development, program development and evaluation. Thorough knowledge of appropriate field of study, Thorough knowledge of counseling and advising techniques. Effective human relations skills and communication techniques. Skill in public speaking and report writing. Ability to apply effectively general principles to specific conditions. Ability to keeping abreast of new development trends, and techniques. Ability to follow written and oral procedures and instructions. Ability to work effectively with people. Extensive knowledge of subject matter and course content of classes to be taught, instructional strategies and techniques. Ability to manage a large group of students, keep them on task, and critique performance levels through established procedures. Pay Range DOQ: www.uvu.edu/hr/compensation (for salary schedules)

Source: http://www.juju.com/jad/00000000e82uc4?partnerid=af0e5911314cbc501beebaca7889739d&exported=True&hosted_timestamp=0042a345f27ac5dcd66255f88d90debdabafd87f104b55aa9222aba5496e4e62


• Location: Provo

• Post ID: 16364812 provo
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