Initial Salary Placement will be up to Step 3 ($62,665) based on related experience, per PCC's collective bargaining agreement.
Internal Number: reeq1091
Best Consideration Date: 1/26/2022
Portland Community College’s Foods & Nutrition Program
This full-time faculty position is based at PCC’s Rock Creek Campus. As one of two full-time Foods & Nutrition (FN) faculty positions at PCC, this position performs all duties of full-time faculty at PCC and in particular:
provides academic leadership in the implementation of a robust nutrition education program in the RC campus’ state of the art learning kitchen laboratory;
supports and mentors other FN faculty across the district;
supports the development of an innovative, culturally-responsive nutrition curriculum that meets the needs of a diverse student body
We are interested in finding the best candidate for the job, and that candidate may be one who comes from a less traditional background. We welcome applicants who bring a diversity of identity, culture, experience, perspective, and thought. We encourage you to apply, if you believe you have a combination of education and experience to meet the qualifications described. You are also encouraged to address how your professional and lived experience, scholarship, teaching, mentorship and/or service will contribute to the College.
NOTE: Prior work with diverse audiences and teaching at the community college, college and/or adult education level preferred.
Please note that you will be asked to respond to the question below as part of the application process:
A key tenet of Culturally Responsive Education (CRE) is the belief that students’ cultural background and lived experience can help bridge new learning. Please describe an example of how you connect academic concepts in your field to knowledge that comes from students’ families, communities, and/or lived experiences. As part of your answer, please tell us something about how your own lived experience is a factor in how you conceptualize and practice CRE.
These qualifications, skills and abilities are critical for success in this position. Throughout the screening process, you will be evaluated based on the demonstration of these qualifications.
Please be sure to address how you meet these Success Criteria in your application materials.
Adapts practices to include a wide range of cultural knowledge, experiences, and perspectives, especially from communities who have been historically underrepresented
Collegial and collaborative approach in working with peers to share responsibility for project outcomes. This could include, for example, program review, student assessments, curriculum revisions and updates, and other out-of-classroom responsibilities
Ability to partner and collaborate with colleagues and community stakeholders to further embed Culturally Responsive Education in curriculum and departmental practices. This could be reflected in teaching assistantships, community-based training, student-community partnerships, program outreach, and community-based learning or service-learning
Demonstrated commitment to equitable student success in the face-to-face and remote classroom; meeting the needs of diverse student populations with varying levels of nutrition knowledge. This could be demonstrated through teaching experience and by a history of being innovative and learning from the process and outcomes
Demonstrated capacity to effectively deliver culturally relevant applied nutrition, food studies and food safety education in a kitchen laboratory facility
Applies instructional expertise and a deep understanding of Culturally Responsive Education theory and praxis to improve the effectiveness of curriculum and instruction
To be considered, your application must demonstrate these minimum qualifications. (Experience is calculated based on the start and end dates you provide multiplied by the number of hours per week worked).
Master’s degree or higher in Nutrition, Nutritional Sciences, Dietetics, or Food Science
Master’s degree in related health field such as, but not limited to: Public Health, Community Health, Exercise Physiology/Science, Physical Education, Social Sciences AND a Bachelor’s degree in Nutrition, Dietetics, or Food Science AND either
a) 30 quarter hours of graduate credit in nutritional sciences or
b) high level of demonstrable competence gained through a combination of study, teaching experience, and/or professional performance in foods and nutrition
Bachelor’s degree in Nutrition, Dietetics, or Food Science with an RD/RDN AND high level of demonstrable competence gained through a combination of at least 5 years study, teaching experience, and/or professional performance in foods and nutrition
FN courses include in-person, hybrid, online and kitchen laboratory settings.
Prior work experience:
With diverse audiences
Teaching at the community college, college and/or adult education level
Portland Community College spans portions of 5 counties for the benefit of over 68,000 students annually. PCC supports student success by delivering access to quality education while advancing economic development and promoting sustainability in a collaborative culture of diversity, equity and inclusion. To fulfill its mission, the college focuses on these core themes: Access and Student Success; Economic Development and Sustainability; Quality Education; and Diversity, Equity and Inclusion.