Adjunct Faculty – Culture and Cuisine in France-Paris 12e
Nom du programme/ université/Program or University Name : CIEE Study Center Paris
Intitulé du poste/Job Title : Adjunct Faculty - Culture and Cuisine in France
Nature du poste/Job Type : Teaching
Lieu du poste/Location : Paris 12e
Type de contrat : CDD or Independent Contractor
Lien :
job description :
Position availability :
Responsibilities :
Founded in 1947, CIEE (Council on International Educational Exchange) sees it as its primary missions to humanize international relations and foster peace through international education and exchange programs that promote intercultural understanding.
A nonprofit, non-governmental study abroad and intercultural exchange organization, CIEE sponsors a wide variety of opportunities for the exchange of ideas and experiences and helps people develop skills for living in a globally interdependent and culturally diverse world.
The CIEE Paris Center opened in 1973. Today, the center hosts a variety of programs, including Open Campus Block (OCB), Liberal Arts, Business and Culture and Semester in Paris every term. Our study center is located in the 12th arrondissement between Gare de Lyon and the Viaduc des Arts/Promenade plantée.
We are now looking for faculty to teach a course titled Culture and Cuisine in France. For the Spring 2024 term, we are to open the following sections:
- 2 sections of roughly 25 students each in our intensive, 6-week Open Campus program
These sections, taught in English, will meet on an intensive schedule (2h30 classes meeting 3 times a week, for a total of 40h). The first class will take place on Thursday, February 15; the last class, on Thursday, March 21. One section will meet from 12:30pm to 3pm, another from 4pm to 6:30pm.
- 1 section of roughly 5 students in our semester program Liberal Arts
Taught in French, this section will meet for one weekly session of 2h30 and a total of 40h as well. Class will meet from 4pm to 6:30pm on either M, Tu, W or Th (tbd). The first class will take place in the week of January 8; the last, in the week of May 6.
CIEE uses the learning management system Canvas for its study programs. Our courses involve active student learning, skill development and experiential learning activities (site visits, attending events, guest speakers, round table discussions).
Please find the Course description and Learning Objectives below:
Course Description
The course combines a historical approach and a panorama of contemporary practices around food in France with a view to understanding evolving notions of cuisine within its national culture (lifestyles, techniques, media and representations). While French cuisine once aggregated local and imported traditions soon identified as national in nature, it has seemingly undergone a reverse process since the start of the twenty-first century, diversifying into multiple contexts (and recipes) under the pressure of factors such as affordability, social media, digital technologies and workplace organization. Fostering a comparative approach--all cultures define themselves, at least in part, around the preparation of food and related rituals--the course also offers direct experiences of French cuisine as it is designed, prepared, served or received.
Learning Objectives
By completing this course, students will:
· Define the cultural significance of French cuisine as a reflection of national identity, social traditions, and historical influences, analyzing the role of food in shaping French culture.
· Critique the rituals and practices associated with French dining, from traditional meals to festive gatherings, and understand how they contribute to the formation of social bonds and cultural cohesion.
· Investigate the regional diversity of French cuisine, studying how climate, geography, and historical context have shaped distinct culinary traditions across different parts of France.
· Examine the contemporary challenges and sustainability issues in French food production and consumption, considering the impact of globalization and changing dietary habits on traditional culinary practices.
· Analyze the intersections between food, identity, and cultural representation, examining how French cuisine influences national and regional pride and contributes to the construction of French identity both within the country and abroad.
We can work both through short-term contracts (CDD) and billing from freelancers. The gross hourly rate is 86 euros (+22% for self-employed lecturers). It includes an onboarding online training, course design and preparation, course management, teaching and assessment/grading.
Skills :
Required
- Legal permission to work in France (CIEE does not sponsor visas)
- A high level of fluency in English (beyond the subject matter to be taught)
Preferred
- Prior experience with teaching, both face-to-face and online
- Familiarity with U.S. higher education, especially when it comes to grading standards and everyday communication with diverse student audiences
- Interest in pedagogy and methodology, as well as experimenting with new teaching techniques and approaches
- Excellent interpersonal skills such as listening, fostering classroom discussion, articulating lectures with more open activity formats, and enthusiasm about course materials
- Previous experience with online Learning Management Systems such as Canvas in a teaching or professional setting
- Interest in addressing students with diverse backgrounds and levels of familiarity on the subject, and getting them to collaborate
- Resourcefulness and creativity with the organization of site visits or guest speaker interventions in the course's learning sequence, and generally with learning outside the classroom.
Qualifications :
Highest degree in the field (ABD status is acceptable for doctoral candidates).
Other :
n/a
Conditions :
n/a
Required Documents :
Cover letter and résumé.
Contact :
If you meet the requirements above and check several of the preferences, or for further inquiries, please contact the Academic Director for the CIEE Paris Center, Franck Le Gac (flegac@ciee.org).
