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CIA

Culinary Science Instructor

Hyde Park, NY · On-site

$75K/yr

POSITION SUMMARY As an integral member of the School of Culinary Science, Health, and Nutrition ... instructors in the educational delivery of culinary science, food safety, applied nutrition, and ...

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$82.5K

How much do health science instructor jobs pay per year?

As of Jun 17, 2026, the average yearly pay for health science instructor in the United States is $58,367.00, according to ZipRecruiter salary data. Most workers in this role earn between $47,500.00 and $65,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Health Science Instructor, and why are they important?

To thrive as a Health Science Instructor, you need a solid background in health sciences, teaching credentials (such as a state teaching license or certification), and relevant industry experience. Familiarity with educational technology platforms, curriculum development tools, and up-to-date healthcare standards is typically required. Outstanding communication, organization, and mentorship skills help foster student engagement and effective learning. These competencies ensure that instructors can deliver accurate, engaging instruction and prepare students for careers in the ever-evolving healthcare field.

How do Health Science Instructors typically collaborate with healthcare professionals and other educators to enhance student learning?

Health Science Instructors often work closely with local healthcare professionals, such as nurses and physicians, to arrange guest lectures, clinical observations, or hands-on training experiences for students. They also collaborate with fellow educators to align curriculum with current industry standards and incorporate interdisciplinary approaches. These partnerships ensure that students receive up-to-date knowledge and practical skills, making them better prepared for real-world healthcare careers.

What is the difference between Health Science Instructor vs Medical Laboratory Technician?

AspectHealth Science InstructorMedical Laboratory Technician
Required CredentialsHealth Science Degree, Teaching CertificationAssociate Degree in Medical Laboratory Technology, Certification (e.g., ASCP)
Work EnvironmentClassroom, Laboratory, Clinical SettingsHospital, Diagnostic Labs, Medical Facilities
Employer & IndustryEducational Institutions, Vocational SchoolsHospitals, Diagnostic Labs, Healthcare Providers

While both roles are integral to healthcare education and services, a Health Science Instructor primarily teaches students in academic or training settings, focusing on curriculum delivery. In contrast, a Medical Laboratory Technician works directly in clinical labs, performing diagnostic tests. Their credentials, work environments, and industry usage differ, but both contribute to healthcare quality and education.

What does a Health Science Instructor do?

A Health Science Instructor teaches students about various topics related to health sciences, such as anatomy, physiology, medical terminology, and healthcare practices. They develop lesson plans, deliver lectures, and may provide hands-on laboratory experiences to help students gain practical skills. Instructors often work in high schools, colleges, or vocational programs and may also guide students in exploring health-related careers. Their goal is to prepare students for further education or entry-level positions in the healthcare field.
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What cities are hiring for Health Science Instructor jobs? Cities with the most Health Science Instructor job openings:
What states have the most Health Science Instructor jobs? States with the most job openings for Health Science Instructor jobs include:
What are popular job titles related to Health Science Instructor jobs? For Health Science Instructor jobs, the most frequently searched job titles are:
Health Science Instructor jobs near you
Infographic showing various Health Science Instructor job openings in the United States as of June 2026, with employment types broken down into 7% Full Time, 69% Part Time, and 24% Contract. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution, with an average salary of $58,367 per year, or $28.1 per hour.
Culinary Science Instructor

Culinary Science Instructor

CIA

Hyde Park, NY • On-site

$75K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 28 days ago

Culinary Institute Of America rating

5.7

Company rating: 5.7 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

502nd of 537 rated colleges and universities

Job description

The anticipated hiring salary for this position is $75,000. This salary range is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!
As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY
As an integral member of the School of Culinary Science, Health, and Nutrition, the faculty member will foster scientific understanding, culinary skills, critical thinking, and evidence-based approaches to food systems through classroom, kitchen, and lab-based experiential learning approaches. Working in an interdisciplinary environment that integrates culinary and baking and pastry arts with fundamental and applied sciences such as food science, nutrition, chemistry, biology, and psychology, the faculty member will collaborate with various instructors in the educational delivery of culinary science, food safety, applied nutrition, and basic scientific coursework. Faculty members in the School of Culinary Science, Health, and Nutrition have a strong degree of curiosity, adaptability, and willingness to engage across culinary and scientific perspectives in support of a unique interdisciplinary curriculum.
Culinary Institute of America (CIA) faculty members are responsible for teaching students, developing curriculum, service to the Institute, and conducting research to a high standard of professionalism. The responsibilities of the position include, but are not limited to: preparing lecture plans, teaching and evaluating students, and preparing and revising educational materials. Faculty members also provide professional and career advice for students pursuing careers in the food industry, maintain office hours, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute, by acting as ambassadors of the CIA.
ESSENTIAL RESPONSIBILITIES
  • Develop, refine, and manage interdisciplinary curriculum focused on culinary science, food safety, applied nutrition, and basic science - both in theory and in hands-on practice.
  • Instruct lectures and hands-on classes on-campus, off-campus, or remotely, to a standard consistent with the professional standards of the CIA.
  • Contribute to a professional, inclusive, and inquiry-driven learning environment.
  • In culinary science classes supervise students in preparing quality food within Institute guidelines.
  • Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies.
  • Engage in practical and applied research in culinary science.
  • Cultivate and support student interest and efforts in applied research focusing on culinary science principles.
  • Disseminate research insights in culinary science informed practices.
  • Stay abreast of new developments in the fields of culinary science, food safety, applied nutrition, and basic science; plan professional development on an annual basis.
  • Contribute to the management of equipment and facilities of the Institute (kitchens, analytical laboratory, sensory laboratory, lecture classrooms, etc.).
  • Prepare daily lecture plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.
  • Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
  • Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria.
  • File course grades within the designated time frame, without prejudice.
  • Compile and present instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines, and class schedules as assigned.
  • Utilize the established syllabus and textbook(s) for the course being taught.
  • Maintain records of student attendance, student progress, and grade distributions.
  • Maintain discipline and order during instructional activities.
  • Collaborate with colleagues, prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
  • Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
  • Communicate through appropriate channels.
  • Provide periodic updates on educational activities through college colloquiums and seminars.
  • Supports the mission and policies of the Institute as well as the overall strategic direction of the School of Culinary Science, Health, and Nutrition.
  • Any and other duties as assigned.

REQUIRED QUALIFICATIONS
Education:
  • Bachelor's degree.

Experience:
  • Two to five (2-5) years of professional experience in culinary science, culinary arts, baking and pastry arts, food research and development, product development, culinary nutrition or related field.
  • A minimum of one (1) year professional experience in translating and presenting technical science or culinary information to non-technical audiences in educational, professional, and/or commercial environments.

PREFERRED QUALIFICATIONS
  • One (1) year of college-level teaching experience.
  • Master's or doctoral degree in in culinary science, food science, culinary nutrition, culinary arts, or related discipline (biology, microbiology, biochemistry, food engineering, etc.)
  • Proven track record of academic research.
  • Experience designing and managing educational or professional culinary science, culinary arts, applied nutrition, food safety, and/or culinary science laboratory activities.
  • Professional experience in culinary menu development, culinary nutrition education, food safety management, food product development, and/or experimental design.
  • Experience in culinary nutrition in the application of evidence-based principles supporting health and wellness.
  • Familiarity with information technology used for educational purposes.

REQUIRED SKILLS
  • Strong theoretical and practical understanding of the foundations of food, and culinary systems.
  • A demonstrated high level of proficiency in hands-on culinary and/or baking and pastry arts techniques.
  • Individual initiative to learn theoretical and applied scientific knowledge and culinary skills central to culinary science, health, and nutrition as needed for curriculum delivery at the CIA.
  • Ability to work independently and in an interdisciplinary team environment and maintain collaborative relationships with all members of faculty and administration.
  • Strong interpersonal skills; excellent oral and written communication skills.
  • Ability to use sound judgement and discretion in handling sensitive student issues with confidentiality and discretion.
  • Strong computer skills, including experience with MS Office Suite products, i.e. Word, Excel, PowerPoint, etc.
  • Strong customer service skills. Must have an excellent and welcoming presence in front of guests and employees.
  • Strong organizational skills, detail-oriented, and thorough.

WORKING CONDITIONS
  • Must have the ability to lift fifty (50) pounds on a frequent basis.
  • Must be able to stand for extended periods of time in a typical kitchen environment.
  • Must be able to perform hands-on demonstrations of culinary science principles and techniques and correct use of equipment.

The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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