Low to No Risk

18

Moderate Risk

1

High Risk

2

Extreme Risk

2

• 2Evaluate and grade students' class work, laboratory work, projects, assignments, and papers.
• 0.5Initiate, facilitate, and moderate classroom discussions.
• 1.5Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, nutrition, and child care.
• 0.4Keep abreast of developments in the field by reading current literature, talking with colleagues, and participating in professional conferences.
• 1.2Plan, evaluate, and revise curricula, course content, course materials, and methods of instruction.
• 1.8Advise students on academic and vocational curricula and on career issues.
• 1.8Maintain regularly scheduled office hours to advise and assist students.
• 1.2Supervise undergraduate or graduate teaching, internship, and research work.
• 0.2Conduct research in a particular field of knowledge and publish findings in professional journals, books, or electronic media.
• 0.5Collaborate with colleagues to address teaching and research issues.
• 0.5Act as advisers to student organizations.
• 1.8Participate in student recruitment, registration, and placement activities.
• 1.2Serve on academic or administrative committees that deal with institutional policies, departmental matters, and academic issues.
• 0.5Participate in campus and community events.
• 1.5Perform administrative duties, such as serving as department head.
• 1Write grant proposals to procure external research funding.
• 1.2Provide professional consulting services to government or industry.
• 1Conduct faculty performance evaluations.

13.0% of Family and Consumer Sciences Teachers, Postsecondary tasks can be automated with AI or robotics