272 programming-"the"-"DAAD"-"UCL"-"U"-"SciLifeLab"-"Kiel-University"-"Prof" positions at Brown University
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. As a proud member of the Ivy League, Brown Athletics and Recreation supports 34 varsity programs and over 1,000 student-athletes competing at the NCAA Division I level. This position offers
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fitness assessments to develop appropriate exercise prescription and to evaluate training program. The position will promote the Division's mission to advance healthy lifestyle choices through participation
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Job Description: The Assistant Director of Career and Life Design (CLD) is responsible for designing, delivering, and evaluating programs that strengthen alumni career and life design engagement and
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will conduct fitness assessments to develop appropriate exercise prescription and to evaluate training program. The position will promote the Division's mission to advance healthy lifestyle choices
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League, our intercollegiate athletics program consists of 34 varsity teams with approximately 1,000 athletes who participate within the National Collegiate Athletic Association (NCAA-DI). This position
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. The position is to be held jointly at the Cogut Institute for the Humanities and the Department of History, with additional affiliation with the Program in Science, Technology, and Society. We seek a
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adds new dimensions to the creative practices of Brown’s arts departments, faculty, students, and community. Through year-round programming, research-focused courses, initiatives, collaborations, and
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of respiratory disease. In addition to the general pulmonary practice, clinical programs include a Cystic Fibrosis Center; the Ventilator Integration Program, for children with more complex problems and using
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by providing team leadership for the Hay’s curatorial staff, overseeing the Hay’s primary source instruction program, and serving as the principal curator for one or more of the Hay’s strategic
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represented by USAW-RI. The Director of Culinary Operations will report directly to the Vice President of Dining Programs. Qualifications: Bachelor’s degree in culinary, food service management, or related