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The May 2010 Daring Bakers' challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump's Baking School in Manhattan and Nick Malgieri.
When I read that challenge for this month, my first reaction was fear. Croquembouche is a grand treat, worthy of elegant parties, and as it is commonly seen in France, at weddings. Many times, a croquembouche can tower over other pastries as a tall, commanding pyramid of cream puffs, covered with caramel, chocolate and sometimes, decorative candies or spun sugar. I'd never made cream puffs. I can barely make a layer cake, and I haven't even tried anything so daunting since going gluten-free. And right now, I'm currently dairy and corn-free, so I had to consider making those adjustments as well.
But once I had some time to absorb the details, my next reaction was one of excitement. Despite my hectic schedule, I had to make room for this challenge. If I could pull it off, I'd feel so accomplished. I would grow. I would step outside that box. And after all, isn't that what Daring Bakers is all about?
So I made plans to make it. Only…time escaped me. I wanted to make it this past weekend, but other activities trumped it. So I finally told my husband that he'd have to fend for himself for dinner Monday night – I was dedicating the evening to croquembouche. Little did I know just how much of the evening I would be dedicating.
Four and a half hours. Now, normally, that isn't anything for me to complain about. I love to spend Sundays in the kitchen all day, preparing various dishes and baking. Time flies when I'm in the kitchen, and I couldn't be happier. The reason it took me four and a half hours to make the croquembouche was only because I failed. My first pate a choux dough was so thin that when I piped it to bake, it spread out like pancake batter. Batch two, following a different recipe, was nearly as thin, but in a desperate attempt, I baked it, only to end up with flat disks. Finally, I tried one more recipe. Obviously, it was the recipe I should have started with – the puffs "puffed" beautifully, and were nice and light. Just like the gluten-y, buttery ones. I was encouraged, and so I pressed on with the caramel glaze. And it failed – it siezed up and was grainy. But with such perfect puffs, I had to try again. My next glaze was great, and I assembled the croquembouche. This process started to become fun!
Then, finally, I wanted to decorate the croquembouche with spun sugar. Only the first time I tried to make it, I used the same pan that siezed up my caramel glaze (I think it was too small). It siezed up the caramel for the spun sugar. So I went to the "successful" pan, and for the first time ever, I made spun sugar. It was so fun, I can't wait to think of new things to decorate with it!
In any case, I was so excited that I stuck with this challenge. I was pretty pleased with how the croquembouche looked. But the taste? Oh – it was evil! (Evilly divine, that is…) When you bite into a piece, it crunches with caramel on the outside, with a delicate puff, and then you get the burst of a lovely, not-too-rich almond cream. Heaven. My husband, not one for sweets or pastries, upon seeing it, said "Baby, that's really cool." and when he ate some, there was a lot of "nom nom nom" going on. (Okay, there was "nom nom nom" from both of us!)
This has been my favorite challenge so far. While I doubt Memorial Day is the perfect day to make one of these for guests, (Croquembouche and burgers? Nah, not so much.) I do want to make it for a special event sometime! A big thanks to Cat for challenging us!
Dairy Free Pastry Cream, adapted from Simply…Gluten Free
2 c coconut milk
1/4 t kosher salt
6 large egg yolks, at room temperature
1/2 c granulated sugar
3 T tapioca starch or potato starch (I used a mixture of both)
1 t vanilla extract
1 t almond extract
Combine the coconut milk and salt in a large saucepan and bring to a boil.
In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks with the sugar on medium high speed until the mixture is light yellow and thick, about 3 minutes. Turn the mixer to low and add the starches. Scrape down the sides of the bowl. Turn the mixer back to low and slowly add the hot coconut milk to the egg mixture in a thin stream. Pour the mixture back into the sauce pan and cook over medium heat until thick and it just starts to come back up to a boil, stirring constantly with a spoon or whisk. Continue cooking for 1 – 2 minutes. (Do not cook more than 2 minutes or the starches will lose effectiveness.) Remove from heat and stir in the extracts. Strain into a clean bowl and cover with plastic wrap, placing the plastic wrap directly on the surface of the pastry cream. Refrigerate until cold, about 2 – 3 hours. Whisk the pastry cream well before filling the puffs.
Dairy Free "Cream" Puffs, adapted from Simply…Gluten Free
1/2 c organic palm shortening
1 c coconut milk
1 pinch kosher salt
1 c sweet rice flour
4 large eggs plus 1 egg yolk
Preheat oven to 425 degrees. Line baking sheet with parchment paper or Silpat.
In a medium saucepan, combine the shortening, coconut milk, and salt and bring just to a boil over medium heat. Stir to try to incorporate the oil with the coconut milk – it won't completely blend, but that's okay. As soon as it comes to a boil, remove from heat and dump in the flour all at once. With a wooden spoon, stir quickly and in one direction. The liquid will start absorbing and form a ball. Some of the oil will remain at the bottom of the pan – that's okay. Continue to cook and stir for 1-2 minutes.
Dump the contents of the saucepan into the bowl of a stand mixer, oil and all, fitted with a paddle attachment. Beat the dough for a minute on medium speed to cool it down slightly. Add the eggs and yolk, one at a time, waiting until one incorporates into the dough fully before adding the next. The dough will look like a gloopy mess at first, but then it will start to blend and look kind of like buttery mashed potatoes. Continue mixing the dough until it is uniformly smooth and thick.
Place dough into a pastry bag fitted with a plain large tip (or no tip at all) and pipe into silver-dollar-sized circles on the prepared baking sheet. Bake for 20 minutes, then turn the oven off and allow to sit for another 20 minutes to dry out.
Hard Caramel Glaze (and Spun Sugar)
1 c sugar
½ t lemon juice
Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water for just a moment to stop the cooking. Use immediately.
Assembly of your Piece Montée/Croquembouche
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. You can use toothpicks if needed.
Spun Sugar
Use the recipe for the caramel glaze, and when sugar is melted, remove from heat and start stirring with a fork. Once the sugar starts to cool enough to create strands, take the fork and swirl the sugar strands around the piece montee. Repeat until the desired amount of sugar is all over your piece montee.
35 Responses to "Daring Bakers: Piece Montee or Croquembouche"
Wow – that's impressive! I have dairy free, gluten free cream puffs on my list of things to try. It's inspiring to see that you've already done it!
Wow, I'm impressed! Spun sugar and all! And I definitely admire your perseverance… I would have given up after the first or second try
That is truly daring! Looks great.
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wow, I love how pretty you make this look!
Looks beautiful and delicious!
Now that's a masterPIECE!
Wow, I am so impressed that you stuck with it through all those challenges! Looking at that final picture, I wouldn't know you had any problems making this at all. You definitely are a daring baker!
Way to hang in there, from the looks of it, your resilience and determination paid off, your Piece Montee looks amazing! And look at you work that spun sugar, awesome!
What a beautifully arranged and decorated croquembouche! Its so pretty, it would be a sad thing to eat it.
Congratulations on this feat! This an impressive tower of a dessert, and more so that it was your first time excuting the steps to make it. Thanks for sharing the recipes, I'm looking forward to trying the coconut cream, it looks very interesting!
Christine – Thank you! It's actually not coconut-y at all. Just luscious and creamy, the way coconut milk is. Which is a good thing.
Aparna – I hesitated to eat it myself, cause I thought it was pretty. Good thing my sweet tooth took over.
Daydreamer, Iris, Katrina, Simply Life, Fight the Fat Foodie – Thank you!
Lori Lynn – LOL, Thank you!
Katie – Most days, I would have too. I just was convinced that I could get this to work – and I had the extra eggs to keep going, so I did!
Deanna – Much thanks to Carol at Simply…Gluten Free, as she was instrumental in making this work!
Totally beautiful, Alta! I tried to get my caramel to spin around like yours but it didn't work without the white sugar. Congrats on a successful challenge!!
Absolutely fabulous pièce montée. So great that it's gluten-free.
This is amazing! And I can't believe it's dairy-free, too. This would look right at home as the centrepiece at a special event – very impressive and pretty.
Oh my goodness! Yours look so sophisticated and yes – a perfect centerpiece!! I wouldn't want to touch it.
My Gosh that is a beautiful picture! I should have hired you to take the photos for my book And the spun sugar – you are daring! Love everything about this!
I'm simply bowled over! Totally impressive and what an accomplishment! Congratulations on such perseverance and mastering this challenge! EXCELLENT touch with the brown ribbon. Beautiful photo!
Oh, my, that stack of puffs is so beautiful and so impressive, Alta. Perseverance is the key sometimes.
wow! wonderful! making this gluten free is pretty awesome. great going on the challenge!
Beautiful! Simply beautiful! I love the spun sugar strands…maybe one day I'll be brave enough to try that. It was my first daring baker's challenge & I'm already excited about the next!
I am glad you hung in there and tried until it came out perfect. Your end result is gorgeous. I took will probably play with spun sugar again soon he he.
Are you serious?! Croquembouche is not only a grand treat, as you suggest, but a grand name and a grand undertaking as well. This looks worthy of a magazine cover or a Food Channel special. Wow, I'm so impressed! You are indeed one daring baker.
Oh, wow! That's beautiful. I love the presentation.
Wow! That was quite daring – too much for me!
Wow you did an amazing job and making it gluten free would have been an additional challenge! You should be so proud of what you've done!
I'm so impressed with your fortitude. How great that your patience was reward with such a beautiful delicious dessert. Well done!
Wow, this looks professional, so impressive! And it's so admirable that you stuck with it and didn't get frustrated and throw in the towel. (Which is totally what I would have done!)
Beautiful! And I love that your cream puffs are dairy free!
OMG that is beautiful. That's all I can say! I did not use the caramel sugar but did a chocolate glaze instead. Feel I really missed out. Will have to try it again….
Have to say your croquembouche looks so pretty, all nicely dressed up.
Yay, so happy to find this recipe on TasteSpotting.com … I am allergic to dairy and love to see recipes that I can actually consume without having a reaction! : )
Thanks for the recipe and hard work!
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By All Hands
Gloucester Daily Times
---- — If you're worried Hurricane Sandy will wash out many of the festivities on All Hallow's Eve, Oct. 31, there's plenty of spirited fun this weekend.
Trick-or-treating will be from 4 to 6 p.m. Sunday in Gloucester.
Eastern Point Day School on Farrington Avenue is offering music, hayrides, face-painting, pumpkin crafts, story telling, raffles, food and fun from noon to 4 p.m. Saturday. Call 978-283-1700 or visit www.easternpointdayschool.org for details.
The Trustees of the Reservations are hosting the Great Magnolia Swamp 5-mile Long Trail Hike from noon to 3 p.m. Saturday in Ravenswood Park. The hike travels paths, beautiful habitat, and a rocky woodland outer loop. Meet at Stage Fort Park (parking area, rear left); fee is $10 for nonmembers, $5 for Trustees members.
A free pumpkin carving contest is being hosted by Cape Ann Art Haven from 4 to 8 p.m. Saturday at 180B Main St. After carving a pumpkin, head around the corner to The Hive, Art Haven's new community center at 11 Pleasant St., to pose with your pumpkin for a photo. Visit www.arthaven.org.
On Sunday the second annual Halloween party, for children ages 1 to 8, will take place from 2 to 5 p.m. at Rose Baker Senior Center. This free event, sponsored by the Gloucester Downtown Association, features games, crafts, face-painting, dancing, goodie bags and more. Prizes will be awarded for Best Costume. To volunteer, call Chris at 978-281-4350.
Goodwin receives self portrait
Dr. William Goodwin, retired principal of Gloucester High School, received his portrait taken by photographer Jason Grow on Thursday before staff and students, receiving a standing ovation. His portrait will be placed in the library among those of other retired principals.
As Ariana Popuolo, president of Student Council, presented the photo, Goodwin remarked as to how touched he was that the students presented this gift to him. "You know how you kids always meant so much to me," he said.
A reception followed which was prepared by chef Patrick Reardon and the culinary students.
Goodwin leaves the Gloucester Public Schools after a 23-year career as an educator, assistant principal, and principal.
Rummage sale
St. John's Church Gloucester is hosting a rummage sale today from 9 a.m. to 2 p.m. There is a wide selection of pre-sorted clothing for men, women, children, plus sizes and teens. There are also linens, shoes, belts, purses and accessories, Halloween items and much more. There is free parking in the church lot at 33 Washington St. in Gloucester. The parish hall is handicap accessible from the Middle Street side of the church. All are welcome.
Honored veteran
The flag at the Veterans Center will fly this week in honor of Vietnam War veteran David Winslow Bowman. Born May 16, 1937, he entered the U.S. Army on June 27, 1962.
An infantry unit commander, the captain served with the 44th ARVN Ranger Battalion.
For extraordinary heroism in connection with military operations involving conflict with an armed hostile force in the Army Republic of Vietnam, while serving as assistant advisor to the 44th Ranger Battalion, whose mission was to assist an armored troop which was being attacked by a well dug-in Viet Cong Battalion, Capt. Bowman's extraordinary heroism and gallantry in action earned him the Distinguised Service Cross (posthumously).
He was also awarded the Purple Heart Medal, the Good Conduct Medal, the National Defense Service Medal, the Vietnam Service Medal with one Bronze Star, the Republic of Vietnam Campaign Medal, and the U.S. Military Assistance Command Insignia.
Capt. Bowman died in South Vietnam on April 6, 1965 of wounds received in battle. He is buried in Arlington National Cemetery in Arlington, Va., and his name is located on the Vietnam Wall, Panel 01E, Line 101.
The flag was requested to fly in his honor by his friends and classmates of the Gloucester High School Class of 1955.
Anyone wishing to fly a flag in honor of a deceased veteran can call the Office of Veterans' Services at 978-281-9740.

subset: commoncrawl


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By Mike Harrington
Sunday was an off day so what did many of the Buffalo Sabres do? Of course. Watch hockey. Specifically, they were drawn to the medal games of the World Junior Championships as Mikhail Grigorenko scored a goal in Russia's 2-1 bronze-medal victory over Canada and Rasmus Ristolainen scored the overtime winner that gave Finland a 3-2 win over Sweden for gold.
Interim coach Ted Nolan watched too and was impressed but he's already moving on to the Sabres' next thought. The interim coach said Ristolainen will return to Rochester while Grigorenko will come to Buffalo to meet with Nolan and Pat LaFontaine and discuss returning to junior. That seemed to be where Nolan was heading when he was asked what he thought of Grigorenko's play.
"Some mixed reviews. That's a problem with some young players, that consistent factor," Nolan said. " He played great at moments and not so well at other moments. ... That's been the book and it's up to our organization to correct that.
"And you don't correct that by giving things to players. You make them earn it and you watch them do it on a consistent basis for a consistent amount of time. You donn't just do it for a week and say, 'We're all fixed.'
In other news from practice today:
---Tyler Myers' phone hearing with the NHL Department of Player Safety is this afternoon after his head shot on New Jersey's Dainius Zubrus on Saturday night.
"I was expecting at least something just because of what penalty I got on the play," Myers said today, referring to the checking to the head penalty he received.
---Ville Leino sounds pessimistic he'll play tomorrow but continues to say he's feeling better.
---Jhonas Enroth said Sweden will be picking his Olympic team tomorrow and he's hoping to hear if he's been selected as a backup to Henrik Lundqvist.
Click below to hear Nolan's session with reporters on the Myers hit, his defense and the World Juniors.
Ted Nolan
taggedWorld Junior Championships


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|Trayvon Martin
|Trevonne Winn
Since the case broke, there have been excellent articles written by journalists and bloggers from all over the country. Add to that the outpouring of television coverage from mainstream media outlets as well as local and regional news. Moreover there have been several well-publicized rallies and protest marches and even more planned in the coming days, I am sure. As far as I know most of the interest developing over the last two weeks was largely spurned by the attention given to Trayvon Martin by social media networks like Facebook and Twitter. I have not written anything before now because I did not feel the need to do so. As I wrestled with my emotions, trying to understand why there was another high profile killing of a young Black man, I did not know how my voice would necessarily add to the national discussion outside of my tweets urging others to read up on the case, be informed and act in solidarity—that was until I heard about Trevonne Winn.
After informing a close friend of the Trayvon Martin case last week, he initially thought I was talking about the case involving Mr. Winn, which I was as ignorant of as he was Trayvon Martin. Trevonne Winn was a 24-year old, African American man murdered on the streets of East Flatbush, Brooklyn—in New York City almost a year ago. According to reports, Mr. Winn was in New York City visiting family and his life was taken because of mistaken identity. His grizzly murder, which is better described as an execution, was captured on surveillance cameras where he stood outside a local fast food restaurant. While talking on his cell phone a man emerged from the shadows and fired two shots into Mr. Winn's chest. He was pronounced dead later at Kings County Hospital. The video was graphic and just mind numbing given all the thought and discussion about Trayvon Martin.
After watching the surveillance video, local news coverage, and reading about the case in several New York papers, I immediately thought about his family—especially his mother, Tracy Winn. Hearing her explain how she had to come from South Carolina to see about her first-born child was just gut wrenching. I thought about Trevonne's twin sister, and his children and girlfriend he left behind as well. What had he done to deserve such a fate? The quick answer is nothing. To date, I do not think the killer of Trevonne Winn has been identified or brought to justice.
When I think about both these tragic scenarios I think about the unnecessary loss of life. Both of these young men were minding their own business and were taken from their families in an instant. The difference was that another Black man killed Trevonne Winn and thus, his murder did not garner the type of national media attention that Trayvon Martin has.
Tracy Winn and her family did not have Rev. Al Sharpton standing by to comfort them during a national press conference. There was no "Million Hoodie Rally" or loud outcries on social networking sites. President Obama was not asked about how he felt about the tragedy. There was no TODAY Show interview with Matt Lauer. There was just the Winn family alone.
Last week I tweeted that Trayvon Martin's death was emblematic of larger issues. I still stand behind that statement. My prayer is that we collectively get just as outraged in our local communities about wanton violence perpetrated by Black men against our fathers, brothers, nephews, cousins, friends, and loved ones typically over four feet by four feet plots of concrete over where we duel to facilitate our economic crimes, as we do about cases that make national headlines. It is easy for us to talk about and rally behind the senseless deaths of Yusef Hawkins, Oscar Grant, Sean Bell, and Travyon Martin. They are just a few of the national stories about young Black men murdered unjustly and senselessly.
We need to start seeing ourselves in those who have fallen victim to crimes and injustice and seek to find sympathy with the families that doesn't just say, "I'm sorry for your loss," but that says, "I'm going to work to make sure we do not have to bury another young man taken from his family and community due to violence—no matter the color of the shooter." Trayvon Martin and Trevonne Winn were both my brothers. And both would have looked like President Obama's son. They are both me.
It shouldn't take a national outcry for justice to be served—or for us to care. Let's make sure that our collective energy is used to seek justice; but let it also used as a proactive measure in declaring the respect of our humanity to those who seek to oppress and destroy our families and put such little value on human life.


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What's New
"A tall, frosty stein of Middle-American noir, backed with a healthy shot of wry."
Bill Osinski, author of Guilty by Popular Demand and Ungodly
"Expertly mines the social, political and economic history of Africa's diamond industry."
Ian Smillie, author of Blood on the Stone: Greed, Corruption and War in the Global Diamond Trade and Diamonds
Recent Reviews
- Dancing out of Line in Victorian Studies
- The Fair Trade Scandal in Minneapolis Star-Tribune
- On the Desire to Levitate in Eclectica
- The Fair Trade Scandal in The Economist
- Colonial Meltdown in Canadian Journal of African Studies
- Fourth Down and Out in Columbus Dispatch
Exam & Desk Copies
Examination copies for course adoption consideration are available for books priced under $35. Instructors can also request one complimentary desk copy for every 10 copies of a book ordered.
Exam copy and desk copy request forms and instructions are available from this Request an Exam/Desk Copy page.
For older catalogs, see Ohio University Press's account on ISSUU.


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Terrell Skinner knew long ago how much of an impact Adrian Cannon could have as a college wide receiver.
As in, well before either made it to Maryland.
Skinner, now a safety, first got to know Cannon when the two attended Florida State's camp when both were in high school. Skinner was there along with Louis Murphy (who is now with the Oakland Raiders by way of Florida), and he liked what he saw of the Michigan native.
So when Cannon paid a visit to Maryland during Skinner's first year in College Park, he knew he needed to convince his friend to join him in the ACC.
Now, Cannon looks like he could be the Terps' breakout star on offense. And Skinner isn't the least bit surprised.
"For Adrian, he's always been a great player," Skinner said. "I think it's a matter of coaches having confidence in him and confidence in himself. We talk closely, because I think we've had similar situations where we both think we should be playing. We talked about and I kept telling him to keep his head up."
Cannon adjusted his approach to nearly everything in the last nine months. He bumped his grades up after a lousy semester. He's manhandled Maryland's defensive backs during camp.
And in many ways, it started with a long touchdown reception early in the Humanitarian Bowl – a short route that permitted him to demonstrate his smarts, and then maybe a little more speed than would be expected from a 6-foot-2, 204-pounder.
"Everybody's so caught up on 40 times and all that other stuff, but it's all about field speed," Skinner said. "He has plenty of that, and he's very elusive."
It carried over into winter workouts, then the spring, then the summer.
Now, he's in position to parlay it into a strong season.
"He's stepped his game up," roommate and fellow wideout LaQuan Williams said. "Like he said, he's stopped BSing."
That's a welcome development for Maryland, which entered the last two seasons with an obvious No. 1 wideout in Darrius Heyward-Bey. At this stage, either Cannon or Torrey Smith will probably emerge as quarterback Chris Turner's top target.
"With Darrius leaving, it opened up a lot of doors for a lot of other young guys to step up," Skinner said.
Skinner just happened to know Cannon could do it long before nearly anyone else did.


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Curriculum Development Advisor in Rwanda
The University of Maryland School of Nursing (UMSON) is currently working with a consortium of schools of nursing in the U.S., including New York University, University of Illinois at Chicago, University of Texas, Howard University, and Duke University, to recruit several faculty members for the Rwanda Human Resources for Health (HRH) Program. One of these faculty members to be recruited is a Curriculum Development Advisor to build the health education infrastructure faculty and health workforce necessary to create a high quality, sustainable health care system in Rwanda.
Rwanda currently faces a severe lack of highly qualified physicians, nurses, midwives, and other health care workers. The key obstacle to building the health workforce in Rwanda is the inability of Rwandan schools and clinical teaching hospitals to offer adequate levels of teaching, clinical training, mentorship, research experience, and opportunities for advanced/specialized study.
The U.S. Nursing Academic Consortium for the Rwanda HRH Program has been invited by the Rwanda Ministry of Health to assist in strengthening nursing education, faculty development, and professionalization of Rwandan nursing. The primary goal is to support nursing and midwifery faculty in Rwanda and strengthen clinical teaching programs for nursing and midwifery students. As part of this program, U.S. universities will hire nursing and midwifery educators and clinical mentors and deploy them to Rwandan schools of nursing and teaching facilities. These educators will fill a number of roles at Rwandan academic institutions and in teaching hospitals and clinics, including Curriculum Development Advisor, E-learning Advisor, Simulation Lab Advisor, Educational and Professional Standards Advisor, Advisor to the Directors of Rwandan School of Nursing and Midwifery.
The Curriculum Development Advisor will be a resource for all nursing and midwifery faculty, the Nursing and Midwifery Council, currently practicing nurses and midwives, and nursing and midwifery students throughout Rwanda.
The Curriculum Development Advisor will provide support to the faculty of nursing sciences (FNS) at Kigali Health Institute (KHI) and to the five schools of nursing and midwifery nationally.
Responsibilities include, but are not limited to:
- Advising on program and curriculum development at KHI and the five schools of nursing and midwifery
- Advising on revisions of curriculum at KHI and the five schools of nursing and midwifery
- Advising on the development of clear educational pathways for nurses and midwives to advance from basic nursing to academic degrees and/or specialization
- Working with the FNS and the five schools of nursing and midwifery to create advanced nursing and midwifery education opportunities in curriculum development and revision
- Providing expert advice on distance learning curricula
- Ensuring the appropriate integration of simulation training and clinical instruction into all curricula
- Connecting Rwandan and U.S. faculty to develop collaborative research related to education and curriculum development
- Collaborating with the Rwanda Nursing Council to ensure that nursing and midwifery curricula support the approved scope of practice
- Participating in high level committees of the Rwanda Human Resources for Health Program as requested by the Rwanda Minister of Health
The education/experience requirements for the Curriculum Development Advisor position include:
- At least three years of experience in teaching at an accredited college of nursing
- Experience in curriculum development and revision in nursing/midwifery education
- Proven track record as a leader and teacher with program and curriculum development expertise
- A PhD or equivalent from an accredited institution is preferred; master's degree with at least three years teaching experience and proven track record of program and curriculum development will be considered
- Former position that included program and curriculum development is preferred
- International development experience is preferred
Other qualifications:
- Excellent written and oral communication skills
- Management style that is inclusive and collaborative
- Willingness to live in Rwanda for a minimum of 11 months
- Respect for the experience and expertise of Rwandan colleagues
- Commitment to the goals of the Rwanda Ministry of Health and Rwandan nursing leadership as it relates to strengthening of nursing and midwifery education
- French or Kinyarwanda language skills preferred but not required
Instruction to Applicants
Applicants should submit a letter of interest and CV to:
Marik Moen, MSN, MPH, ACRN
Assistant Professor, Family and Community Health
c/o Katherine Simmons
University of Maryland School of Nursing
655 West Lombard Street, Room 502
Baltimore, MD 21201
The University of Maryland is an Equal Opportunity/Affirmative Action/ADA Employer.