235 programming-"Multiple"-"U"-"Prof"-"O.P"-"Embry-Riddle-Aeronautical-University" positions at University of Saskatchewan in Canada
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the successful applicant at the discretion of program. Monday to Friday 9:00 AM to 5:00 PM; no evenings or weekends without special permission. Expected Enrollment Limit: 35 Location: Big River First Nation
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outcomes, return-to-play timelines, and service utilization Utilizes team performance analysis to inform clinical decision-making, contribute to program planning, and identify opportunities for improved
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curriculum development support across the institution in order to enable the design and development of innovative and effective academic programs, curricula, and courses and thereby ultimately improve
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Education Program (ITEP) which is a four-year education program designed for First Nations students interested in obtaining a Bachelor of Education degree. The main purpose and goal of ITEP is to prepare
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$110,489 - $131,909. The position includes a benefits package with health, dental, and vision care plans; life insurance; disability coverage; pension plan; professional expense allowance; and a flexible
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in consultation with the successful applicant at the discretion of program. Monday to Friday 9:00 AM to 5:00 PM; no evenings or weekends without special permission. Expected Enrollment Limit: 35
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. INTERACT is co-led by Daniel Fuller (University of Saskatchewan), Yan Kestens (Université de Montréal), and Meghan Winters (Simon Fraser University). To learn more about our research program, visit
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information for continuous program improvement Other duties related to the course deemed appropriate by the Instructor(s) Skills and Abilities Minimum qualifications: Graduate student in good standing
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to be determined in consultation with the successful applicant at the discretion of program. Monday to Friday 9:00 AM to 5:00 PM; no evenings or weekends without special permission. Expected Enrollment
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The Cold Kitchen is a department within the central kitchen that involves catering and events, retail food programs and the Culinary Centre open kitchen market concept. The Chef de Partie (Garde