Job Description

:An institute specialised in the culinary arts is hiring a Lecturer. You'll be responsible for delivering high-quality instruction that engages students and fosters their learning and development. Key responsibilities include preparing and delivering lectures, conducting assessments, and creating an inclusive learning environment. Lecturers are also expected to contribute to curriculum development, stay current in their field, and actively engage in activities that enhance the student experience and prepare them for academic and professional success.Responsibilities

• Class Preparation and Delivery:

• Prepare and deliver engaging theory and practical classes.

• Prepare and manage class materials and resources.

• Ensure a safe and conducive learning environment.

• Student Management:

• Track student attendance and progress.

• Communicate with students, guardians, and financiers.

• Mentor students and provide guidance.

• Address student concerns and report any issues to the principal.

• Enforce the institute's rules and regulations.

• Assessments:

• Develop and administer assessments.

• Provide timely and constructive feedback to students.

• Conduct and monitor assessments.

• Operational:

• Manage class schedules and bookings.

• Maintain inventory and equipment.

• Assist with financial reporting and budgeting.

• Participate in industry events and open days.

• Administrative:

• Maintain student records and submit reports.

• Handle administrative tasks such as requisitioning materials and managing correspondence.

• Ensure compliance with all relevant regulations.

• Professional Conduct:

• Maintain a professional and ethical approach to all interactions.

• Foster a positive and supportive learning environment for students.

• Adhere to all company policies and procedures.

• 2 - 3 years' solid experience in the food industry

• 1 - 3 years' solid lecturing experience

• Formally qualified in Culinary Arts and/or Patisserie (City & Guilds / Highfield Diploma in Culinary Arts and / or Patisserie - theory and practical / QCTO Occupational Certificate, NQF5)

• Conduct Outcomes-based assessment (Assessor training)

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