747 computer-science-quantum "https:" "https:" "https:" "https:" "https:" "University of Waterloo" positions at Ivy Tech Community College in United States
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Job Title: Adjunct Faculty – Mechanical Engineering Technology Location: Indianapolis Job Type: Part-time Classification: Adjunct faculty Salary Range: $48.67 Per Contact Hour Reports To: Department
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program coordinator to resolve issues. INSTRUCTION: Meet all scheduled classes of contracted course(s). Use technology such as Canvas, PowerPoint, etc. as appropriate. In event of emergency absence
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Instructor-Advanced Automation & Robotics Technology (AART) and Industrial Technology (INDT) Provide quality and engaging instruction in all delivery methods and formats within specific academic
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Job Title: Adjunct Faculty - Sociology Location: Indianapolis Job Type: Part-time Classification: Adjunct faculty Salary Range: $48.67 Per Contact Hour Reports To: Department/Program Chair Who We
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Job Title: Adjunct Faculty - Psychology Location: Indianapolis Job Type: Part-time Classification: Adjunct faculty Salary Range: $48.67 Per Contact Hour Reports To: Department/Program Chair Who We
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degree from a regionally accredited institution in technology, engineering technology, engineering, or computer science; and Completed academic preparation appropriate to the semiconductor program, and
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technology to enhance instructional methods. - Supplement and alter, where appropriate, lesson plans, assignments, tests, and materials. Maintain accurate student records, grades, and other requirements
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such as Canvas, PowerPoint, etc. as appropriate. In event of emergency absence, notifies program/department chair. Must have strong working knowledge of current technologies appropriate to area of
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Job Title: Adjunct Faculty - Phlebotomy Location: Indianapolis Job Type: Part-time Classification: Adjunct faculty Salary Range: $48.67 Per Contact Hour Reports To: Department/Program Chair *All
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/ Culinary Management Program. Apply today if you have the education, experience, and skills to teach courses such as: Basic Food Theory and Skills; Soups, Stocks, and Sauces; Meat and Seafood Fabrication and