Teaching Assistant - School of Graduate & Professional Studies

The hiring rate for this position is $3,100 per course. Please apply to learn more about the benefits of working for the

CIA. POSITION SUMMARY

The Masters Professional Studies ("MPS") Teaching Assistant assists lead faculty members with classroom instruction / delivery, learner management, course assessment, course communication, record keeping, and other miscellaneous projects for an assigned course of The School of Graduate & Professional Studies. Working with the lead faculty member, the Teaching Assistant may also be responsible for providing supplemental course content and for ongoing formative and final, summative subjective grading of student work.

ESSENTIAL RESPONSIBILITIES

Host or co-hosting Open Office Hour / Ask Me Anything (AMA) Sessions for learners. Mentor students on individual concepts connected to the course and/or course themes. Partner with the Culinary Institute of America (CIA) research & reference librarian to obtain digital content needed for classes-including readings, case studies, videos, and other materials. Monitor course discussion forums and provide summaries to lead faculty members. Review course assignments and grade course activities based on established rubrics. Prepare "early-action" or "early-warning" reports on learners who need additional support. Respond to learner communication on a timely and regular basis. Provide summary notes from faculty to learners and / or the instructional design team. Attend meetings with instructional / program design team, faculty member(s), and others as requested. Partner with other Teaching Assistants and instructional design team to compare notes, develop best practices, and share learning. Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

Master's Degree in a related field or significant experience in lieu of.

Experience:

Minimum of two (2) years of food & beverage, sustainability, hospitality or related experience.

PREFERRED QUALIFICATIONS

Strong interest or experience in food & beverage industry highly desirable. Working experience in subject area preferred. Publications in the subject area highly desirable. Previous teaching experience preferred. Experience with Learning Management Systems.

REQUIRED SKILLS

Must display a high level of energy and self-motivation. Detail oriented and thorough. Ability to effectively communicate technical information clearly and simply. Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills. Strong computer experience, which must include abilities to work effectively with MS Office Suite products, i.e. Word, Excel, PowerPoint. Ability to multi-task and handle multiple priorities simultaneously. .

WORKING CONDITIONS

Must be available to work nights and weekends as required due to business needs. Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day. Regular work requires a great deal of sitting and standing for extended periods. Teaching Assistant

• School of Graduate & Professional Studies 3.6 3.6 out of 5 stars Napa, CA 94559 $3,100 a week
• Part-time The Culinary Institute of America 158 reviews $3,100 a week
• Part-time The hiring rate for this position is $3,100 per course.

Please apply to learn more about the benefits of working for the

CIA. POSITION SUMMARY

The Masters Professional Studies ("MPS") Teaching Assistant assists lead faculty members with classroom instruction / delivery, learner management, course assessment, course communication, record keeping, and other miscellaneous projects for an assigned course of The School of Graduate & Professional Studies. Working with the lead faculty member, the Teaching Assistant may also be responsible for providing supplemental course content and for ongoing formative and final, summative subjective grading of student work.

ESSENTIAL RESPONSIBILITIES

Host or co-hosting Open Office Hour / Ask Me Anything (AMA) Sessions for learners. Mentor students on individual concepts connected to the course and/or course themes. Partner with the Culinary Institute of America (CIA) research & reference librarian to obtain digital content needed for classes-including readings, case studies, videos, and other materials. Monitor course discussion forums and provide summaries to lead faculty members. Review course assignments and grade course activities based on established rubrics. Prepare "early-action" or "early-warning" reports on learners who need additional support. Respond to learner communication on a timely and regular basis. Provide summary notes from faculty to learners and / or the instructional design team. Attend meetings with instructional / program design team, faculty member(s), and others as requested. Partner with other Teaching Assistants and instructional design team to compare notes, develop best practices, and share learning. Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

Master's Degree in a related field or significant experience in lieu of.

Experience:

Minimum of two (2) years of food & beverage, sustainability, hospitality or related experience.

PREFERRED QUALIFICATIONS

Strong interest or experience in food & beverage industry highly desirable. Working experience in subject area preferred. Publications in the subject area highly desirable. Previous teaching experience preferred. Experience with Learning Management Systems.

REQUIRED SKILLS

Must display a high level of energy and self-motivation. Detail oriented and thorough. Ability to effectively communicate technical information clearly and simply. Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills. Strong computer experience, which must include abilities to work effectively with MS Office Suite products, i.e. Word, Excel, PowerPoint. Ability to multi-task and handle multiple priorities simultaneously. .

WORKING CONDITIONS

Must be available to work nights and weekends as required due to business needs. Regular work requires the use of a computer, sometimes in excess of eight (8) hours per day. Regular work requires a great deal of sitting and standing for extended periods.