Course - FOODNUTR 3400B 001 - Lab Instructor

at  Western University

ABOUT WESTERN

Since 1878, Western University has been committed to serving our communities through the pursuit of academic excellence and by providing students, faculty, and community members with life-long opportunities for intellectual, social, and cultural growth. We seek excellent students, faculty, and staff to join us in what has become known as the “Western Experience” - an opportunity to contribute to a better world through the development of new knowledge, new abilities, new connections, and new ways to make a difference.

ABOUT US

The Brescia School of Food and Nutritional Sciences is one of seven schools in the progressive Faculty of Health Sciences. The Brescia School of Food and Nutritional Sciences offers three accredited dietetic programs and is recognized nationally for its leadership in dietetic education, training, and research. The School is committed to developing dietetic professionals through a science-driven and evidenced-informed approach with its established undergraduate, post-degree (DDEPT), and graduate (MScFN) programs. Our curriculum embodies a commitment to experiential, reflective, and transformative learning, and provides an extensive offering of courses that encompasses all areas of dietetic practice. The School has excellent teaching and research facilities and through our institutional, community, and industrial partnerships, offers a comprehensive practical education to meet entry level dietetic practice.

QUALIFICATIONS

The successful candidate will have at least 5 years’ experience in foodservice, food industry, and/or food labs; an undergraduate or college degree in a food and nutrition-related field is preferred, with preference given to candidates holding professional credentials (e.g., professional chef), and teaching experience at the University or College level; familiarity with various computer applications, certifications in First Aid and Food Handlers, and familiarity with Occupational Health and Safety requirements for a food lab or commercial kitchen are assets. Effective communication skills are necessary to facilitate learning in the lab.

You will be responsible for all activities associated with the successful delivery of the course, including but not limited to: developing, preparing, and delivering the course; setting and marking examinations, assessing the academic work of students, and reporting grades.
Candidates must be willing to undertake training as required by the Employer including, but not limited to, training in respect of health and safety, harassment and discrimination, and legislated service standards.