Part-time Lecturer to teach 1 section of the undergraduate course, Culinary Nutrition (11:709:201; 3 credits) and 2 sections of the undergraduate course, Laboratory for Culinary Nutrition (11:709:202; 1 credit per section), in person during the Fall 2022 semester. These courses provide students with an overview of culinary food principles and preparation that will provide a broad foundation for students interested in a food-related career and/or to enhance their food-related knowledge and skills for the betterment of their health. Interested candidates should have an advanced degree in nutrition or closely related field, have an active ServSafe Managers certificate, and be actively engaged in culinary nutrition with at least 5 years of relevant experience. Preference will be given to candidates with the Registered Dietitian/Nutritionist (RDN) credential, experience teaching lab-based courses, experience directing teaching assistants, demonstrated evidence of past teaching effectiveness, online teaching experience, and experience teaching in-person and quickly transitioning to online instruction during public health calamities. Please contact Joshua Miller (firstname.lastname@example.org) or Carol Byrd-Bredbenner (email@example.com) to apply or for more information.