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Job Overview
Employment Type
Temporary
Part-time
Work Schedule
Standard Hours
Benefits
Professional development opportunities
Collaborative academic environment
Access to modern facilities
Flexible part-time schedule
Engaging teaching experience
Job Description
Purdue Fort Wayne (PFW) is a renowned public university committed to providing high-quality education and fostering a diverse and inclusive academic environment. As part of its dedication to excellence in hospitality and tourism education, PFW's Department of Hospitality and Tourism Management offers dynamic programs designed to prepare students for successful careers in the hospitality industry. The department is focused on delivering comprehensive education that combines theoretical knowledge with practical skills, helping students thrive in various sectors such as culinary arts, hotel management, and tourism services. PFW embraces innovative teaching methods and prioritizes hands-on learning experiences to give students a competitive... Show More
Job Requirements
- 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
- Comfortable working with commercial cooking equipment in a laboratory environment
- Previous university teaching experience preferred
- Must not require employment authorization sponsorship by Purdue
Job Qualifications
- 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
- Comfortable working with commercial cooking equipment in a laboratory environment
- Previous university teaching experience preferred
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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