PFW - Limited-Term Lecturer in Culinary Arts
The Department of Hospitality and Tourism Management is seeking applications for Limited Term Lecturers (LTLs) in Culinary Arts teaching HTM 21400- Introduction to Food Selection and Preparation, a required culinary course for Hospitality and Tourism majors. We welcome applicants that can bring their passion for cooking and teaching into the laboratory classroom. This course is presently offered face-to-face. LTL positions are temporary, non-benefits eligible, part-time positions hired each semester on an as-needed basis.
Primary Responsibilities:
- Introduce students to fundamental knowledge, skills and working environment pertaining to professional food preparation through lecture and laboratory exercises.
- Lectures will introduce food types, compare and contrast culinary methods as well as explain the underpinning physical and bio-chemical transformations that are occurring.
- Laboratory work will allow students to observe and practice professional cooking as well as appreciate the results from a consumer's perspective.
Required Qualification:
- Candidates should minimally hold a Master’s Degree in Hospitality and Tourism, Nutrition, Culinary Arts, or related field from an accredited university.
- Ability to effectively use teaching strategies and technologies for in-person learning.
- Ability to utilize Learning Management System(D2L) for courses.
- Must be comfortable working with commercial cooking equipment in a laboratory environment.
- Priority will be given to those who have previous university teaching experience.
How to Apply:
Complete the online application and submit a cover letter and resume, transcripts (may be unofficial or official) curriculum vitae and three references. Official transcripts are required upon hire. For questions, please contact Alanna Olah, Chair and Clinical Associate Professor at aolah@purdue.edu.
Purdue Fort Wayne is an EEO/AA employer.