01

Evaluate and grade students' class work, laboratory work, projects, assignments, and papers.

02

Prepare course materials, such as syllabi, homework assignments, and handouts.

03

Maintain student attendance records, grades, and other required records.

04

Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, nutrition, and child care.

05

Initiate, facilitate, and moderate classroom discussions.

06

Plan, evaluate, and revise curricula, course content, course materials, and methods of instruction.

07

Compile, administer, and grade examinations, or assign this work to others.

08

Advise students on academic and vocational curricula and on career issues.

09

Keep abreast of developments in the field by reading current literature, talking with colleagues, and participating in professional conferences.

10

Maintain regularly scheduled office hours to advise and assist students.