ARTP School of Nutrition and Food Science

 

Confidentiality of Personnel Deliberations

Composition of Departmental Personnel Committees (Probationary and Temporary Appointment, Retention, Tenure, and Promotion, and Evaluation of Temporary, Probationary and Tenured Faculty)

Composition of Departmental Personnel Committees

The department annually elects 3 personnel committees.

The probationary and tenured faculty members of the department or equivalent unit shall elect a peer review committee(s) of tenured faculty members. When there are insufficient eligible members to serve on the peer committee, the department shall elect members from a related academic discipline(s).

(The Committees, as a whole, must take responsibility for the following tasks: Probationary Appointment; Temporary Appointment; Retention, Tenure and Promotion; Range Elevation; Evaluation of Temporary Faculty; Evaluation of Probationary Faculty; Evaluation of Tenured Faculty (Post-Tenure review); Evaluation for Request to Emeritus status; and Collaboration on the Development of Individual Professional Plans. It is required that each unit indicate below which Committee is responsible for each of these tasks.)

Committee Titles and Responsibilities	Number of Members (at least 3; all tenured full time) (Indicate if must be (full) professor rank)	Number of Alternates (1 or more; all tenured full-time)* (Indicate if must be (full) professor rank)
RTP Committee A Evaluated tenured faculty with promotion of Associate to Full. Reviews tenured faculty during appropriate evaluation periods and evaluation of request for Emeritus status. Collaborates on the development of individual professional plans.	The department chair and 2 elected full-time full professors	1 full professor
RTP Committee B Evaluates candidates for retention, tenure, and promotion from Assistant to Associate. Evaluates temporary full-time and part-time faculty during appropriate evaluation periods and reviews range elevations.	The department chair and 2 elected full-time associate or full professors	1 full-time associate or full professor
Appointment Search Committee Recruits and recommends new tenure-track faculty.	3 elected fulltime associate or full professors (1 Probationary Faculty member may be elected for searches for assistant-level TT faculty)*	1 full-time, tenured faculty member

*For Tenure Track Appointments (Search) Committees, one probationary faculty may serve

Eligibility for Committee Service and Balloting

Additional:

The Department of Nutrition and Food Science Search (DNFS) Committee shall consist of the Chair of DNFS and two additional members elected from a ballot of nominees consisting of tenured faculty from the department and additional faculty members from closely related disciplines if needed to meet the minimum requirements of nominees on the ballot (twice as many as the number of elected positions). Nominees not elected will serve as alternates according to the voting order of the balloting.

RTP Committee A shall consist of the Department of Nutrition and Food Science chair and 2 elected full professors. In the event that DNFS faculty are not available to serve on RTP committees, faculty from related disciplines may be elected to serve.

RTP Committee B shall consist of the DNFS chair and 2 elected associate or full professors from the DNFS faculty.

Recruitment of Probationary Faculty

Additional:

Determination of the Department’s need for new faculty members will be made by the Chair, in full consultation with the full-time faculty. Subsequently, a request will be made by the Chair for one or more positions. After a requested position has been approved, a formal job announcement will be drafted by the Appointments/Search Committee and distributed to the full-time faculty. Taking their input into consideration, the Appointments/Search Committee will finalize the job announcement, seek campus approval for it, and distribute it widely via traditional and electronic mail.

The Appointments/Search Committee will be charged with carrying out the procedures involved in preparing for the search, searching for new faculty, and selecting the candidates in the final pool to be interviewed on campus.

The candidates in the final pool will be interviewed on campus by the Chair, the Appointments/Search Committee, the College Dean, and other relevant University personnel. Other faculty members in the Department may also meet the candidates.

Appointment of Probationary Faculty

Personnel Action Files

Individualized Professional Plans

Eligibility for Tenure and Promotion

Area of Specialization	Terminal Degree
Food Science & Technology	Earned Doctorate
Nutritional Science	Earned Doctorate

 

Evaluation of Permanent Instructional Faculty

Additional:

Category B: Activities considered appropriate as "scholarly and creative activities" for the discipline are:

• Academic and scholarly contributions to the faculty member's profession and field, that are externally evaluated and published or formally accepted for publication such as research, critical essays and analyses, and theoretical speculations.
• Innovative use of computers, computer methods, and software in scholarly and professional work;
• Inventions, designs, and innovations favorably evaluated outside the university;
• Innovative use of technology, textbooks, and original teaching or testing materials which are adopted for professional and/or instructional use outside the faculty member's department/division/school;
• Presentations before meetings of scholarly and professional societies, and presentations as an invited authority in the faculty member's field before scholarly and professional audiences.
• Participation in activities of scholarly or professional societies beyond mere membership, such as elective office, fellowship status, committee membership, receipt of special awards, organization of symposia, and chairing of conference sessions.
• Editorial responsibilities (reviewer, associate editor, editor) for a scholarly and professional journal;
• Receipt of grants, contracts, or other subsidies for scholarly and professional work;
• Holding special appointments such as visiting professorships, lectureships, or consultant assignments in other academic, scholarly, professional, or governmental institutions.
• Community based participatory research, community service, and community based activities that involve the academic expertise of the faculty member.
• Professional practice utilizing scholarly expertise that results in enhancement of ongoing activities in a professional setting.

Permanent faculty are required to have an in-class observation by a faculty peer for at least one class during their formal review cycle. The faculty peer must be a full-time tenured faculty member in the Department Nutritional and Food Science at or above the rank of person being reviewed. Faculty who observe a class must use the appropriate department evaluation form developed for this purpose. They should also discuss with the instructor the general nature of the class and the specific objectives for the day they will observe prior to attending class. Peer evaluators will also include a review of posted online course materials and the syllabus.

As a minimal requirement for satisfactory performance in Category C, a faculty member must participate in the academic governance of the department through service on departmental committees and taking part in department faculty meetings and other department business and activities (e.g., retreats). It is the responsibility of the Department Chair and faculty member to have the appropriate information in the personnel file before its closure.

Committee Procedures

Review of Faculty Holding Joint Appointments and of Faculty Active in Interdisciplinary Programs

Student Consultation in Academic Personnel Processes

Oral Testimony

Role of Department/Division/School Chair or Director

Appointment of Temporary Faculty

Evaluation of Temporary Faculty

Additional:

Temporary faculty (full-time and part-time) are required to have an in-class/online observation by a faculty member (probationary tenure-track, tenured) in the Department of Nutrition and Food Science. Faculty who observe a class must use the appropriate department evaluation form developed for this purpose. They should also discuss with the instructor the general nature of the class and the specific objectives for the day they will observe prior to attending class. Peer evaluators will also include a review of posted online course materials and the syllabus.

Currency in the Field: One outcome of the performance review process will be a determination of each temporary faculty member's currency in the field, and the development of a list of courses that each
temporary faculty member is competent to teach based on their currency in the field. The determination of currency in the field and this list will be based solely on the material contained in the faculty member's Personnel Action File along with the Supplementary File that he or she submits at the time of each performance review. See the required and elective items below for clarification of the bases on which currency will be determined. This list will be used to make teaching assignments during the subsequent review period. Therefore, it is important that each temporary faculty member include appropriate materials to provide full documentation of the course subjects that he or she is competent to teach. Below is a list of the required and elective materials to be submitted for each performance review cycle:

A. Required materials to be submitted directly by the College/Department:

1. Quantitative summary of Student Opinion Survey for each class taught
2. Written summary of classroom observation by faculty peers (See above for details)

B. Required materials to be submitted by the faculty member in his or her supplementary File:

1. Up to date vitae or resume
2. Representative course syllabus

1. Samples of class handouts and other teaching materials
2. Samples of exams
3. Representative samples of students' comments (reflecting positives and negatives) written on the SOS course evaluation forms. A statement setting forth the representativeness of the sample of student comments submitted, compared to all comments received, must accompany this.
4. Other evaluation data collected from students
5. Reflections about teaching evaluation results and plans to improve future teaching
6. Course modification proposals, or new course proposals
7. Scholarly or creative activities that are likely to enhance a person's instructional performance (ways in which each activity may enhance teaching performance should be clearly indicated by the instructor)
8. Certificates and licenses
9. Degrees and classes taken
10. Campus, community, or professional service activities that are likely to enhance a person's instructional performance (ways in which each activity may enhance teaching performance should be clearly indicated by the instructor)
11. Professional excellence awards, presentations at professional/scholar conferences, scholarly or professional publications
12. Practitioner workshop coordination or presentations (e.g., for teachers, peers, colleagues)
13. Nutrition and health-based community volunteer work

Consideration for Three-Year Appointments

Consideration for Range Elevation

Review of Department Personnel Procedures