Salary: $1,030 per load hour (most courses are 3-4 load hours)Job List: External. Close Date: Multiple positions available- open until filled with a first review date of applications submitted by 6/30/2026 at 5:00 pm (Arizona time)We're thrilled you're considering a position with us. To help you prepare, please have the following information readily available before you begin your application: Resume/ CV, Letter of Interest, and other applicable documents for the job. You will be completing information related to work history, educational background, and contact information. Some roles may have additional, job-specific questions to better assess your qualifications. We're committed to a fair and transparent hiring process. To find out more information about us, please click here. All employees are expected to live and work within the state of Arizona as a condition of employment. All selected candidates are subject to a successful completion of a background check. The data we collect during the application process is used to evaluate your qualifications for the role you're applying for. All data is handled with strict confidentiality and in accordance with our privacy policy. Please note, our primary focus is to identify candidates to teach in person (face-to-face), however all faculty could be asked to teach in multiple modalities, including hybrid or online delivery. Position Summary Pima Community College’s Department of Food Science and Nutrition (FSN) is currently accepting applications to expand the pool of qualified Food Science and Nutrition Faculty to teach academic level courses for the 2026-27 academic year and possibility beyond. Candidates may be hired and assigned to specific courses or may be included in a pool for potential future assignments based on enrollment. We are seeking dedicated part-time instructors to join our pool of excellent adjunct faculty who are qualified to teach college level courses in Food Science and Nutrition. Part-time/temporary faculty positions offer flexible hours and the opportunity to assist a diverse group of adult students in achieving their educational goals. Instructors in these courses will be using active learning strategies, online resources and will provide equitable instruction for our students. Duties & Responsibilities Instruct students in the content area and work with them on strategies to help them achieve academic success. Follow established protocols for presence, responsiveness, grading, attendance taking, and assessment of student learning. Use current, effective classroom management techniques. Monitor and continuously improve instruction to ensure Student Learning Outcomes are met on a classroom, discipline/program, and College level. Evaluate student performance. Continually improve instruction utilizing appropriate delivery methods. Maintain competency and currency in the teaching field(s), as well as in teaching strategies, subject delivery modalities, and assessment methods. Work collaboratively with faculty, staff and students and utilize a collegial style in all forms of communication. Job Requirements/ Qualifications Minimum Qualifications. Food Science and Nutrition is an academic/transfer prefix. To qualify to teach the Academic/ Transfer courses the applicant must have the following qualifications:Master’s degree in the field of study OR - Master’s degree in any discipline and 18 graduate semester hours in the field of study. Fields of study (disciplines/subfields) nutrition; family and consumer science; other closely related field. If your graduate degree is not in the field of study but you think there are courses you have taken (at the graduate-level) that are directly related and qualify toward certification, please list those courses in separate file as one of the attachments. If you want your dissertation to be considered toward certification, please submit the dissertation abstract as one of the attachments. Knowledge, Skills and Abilities Experience teaching Food Science and Nutrition courses for science majors, and Allied Health professions. Experience teaching online courses and/or alternative instructional formats. Experience using a Learning Management System, preferably D 2 L Brightspace. Student learning styles: ability to adapt and modify instruction based on the instructional needs of students, including working with accommodations and accessibility. Evaluation of students' educational progress: ability to maintain high instruction and learning standards and assess students' academic progress in meeting course objectives and student learning outcomes. Competencies in diversity and inclusion: knowledge of diverse community college student populations, and the ability to address diversity in effective instructional practice and student learning.