Lab - Planning and Management of Food Service Operations THMT

Masters degree with major in food management or a related field. Experience in teaching a foods management course at the university level is required. Must be certified in WHMIS, Serve Safe and First Aid as this lab occurs in a working commercial kitchen. Also preferred certification or knowledge of Responsible Beverage Service. This is a coordinated course with the classroom portion and instructors are required to follow the lab outlines and assignments and evaluate the lab components. Qualifications: Preparation, teaching, student consultation, grading and marking, distribution of student evaluation questionnaires, involvement in student appeals, and other duties appropriate to the appointment. All distance (DLCE) courses require completion of current technology orientation from DLCE. Duties: Additional Duties: Remuneration is in accordance with the Collective Agreement between Mount Saint Vincent University and CUPE 3912 Remuneration: Stipends listed correspond to a half unit (0.5) course. Contract stipends will be prorated according to the course unit value.