Sort by
Refine Your Search
-
Listed
-
Category
-
Program
-
Field
-
(b) internal faculty/staff partners in support of engaged teaching and research Support engaged teaching by working with faculty to implement public engagement methods in IQC class-based projects
-
readiness frameworks. Familiarity with curriculum design or program evaluation. Knowledge of qualitative and quantitative research methods. Interest in collaborating on research publications with journals
-
and soft skills to interns. Explore independent transportation options with the interns. Identify interns’ strengths, interests, and needs to determine suitable training methods. Coordinate with
-
: Knowledge and experience in research methods including clinical trial data collection procedures and IRB processes. Pays close attention to detail. Ability to analyze data and keep records. Ability
-
food preparation methods, portion sizes, and presentation of the food. Oversees inventory and procurement. Ensures adequate supplies, materials and equipment are available. Monitors the safety and
-
evaluation methods including discussions, quizzes, oral exams, presentations, and demonstrations. Completion of a primary research project which includes: developing and proposing of a research plan; providing
-
communication skills. Experience with advanced quantitative and qualitative research design and methods. Proficiency in MS Office, especially Excel, Word, and PowerPoint. Detail-oriented with excellent problem-solving
-
information and records. Ability to tell when something is wrong or likely to go wrong. Ability to assess and recommend treatment for the behavioral or other disorders. Advanced knowledge of methods and
-
of methods and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions. Excellent verbal and written communication skills. Ability to listen and understand information
-
serving of food items in an assigned food service area. Duties: Coordinates food preparation and serving of food. Monitors food preparation methods, portion sizes, and presentation of the food. Oversees