▷ 15h Left! Food Production Faculty

Key Roles and Responsibilities :

• Planning and Delivering Lessons : Prepare and teach theoretical and practical classes on food production, covering techniques, equipment usage, recipe development, kitchen operations, and industry standards.
• Practical Training : Conduct hands-on demonstrations in kitchens or laboratories, ensuring students develop skills in cooking, baking, menu planning, and presentation. Supervise student work during practical sessions.
• Curriculum Design : Develop course curricula, lesson plans, and teaching resources aligned with institutional standards and industry needs. Update content to reflect new trends, safety codes, and technology.
• Evaluation and Assessment : Assess and evaluate students' performance through assignments, exams, and practical tests. Provide constructive feedback and maintain records of grades and attendance.
• Safety and Sanitation : Instill best practices in kitchen safety, hygiene, and sanitation. Teach and enforce local health regulations, ServSafe standards, and food handling procedures.
• Mentoring and Guidance : Support and mentor students in skill development, career planning, teamwork, and workplace behavior. Guide them on job placements and professional certifications.
• Industry Liaison : Engage with food service industry partners, arrange field visits, internships, workshops, and guest lectures to enrich learning and provide industry exposure.
• Continuous Improvement : Participate in professional development activities, stay updated with culinary innovations, and collaborate with other faculty for quality enhancement.
• Classroom Management : Maintain discipline and an inclusive environment, address student wellbeing, and manage classroom and lab logistics.
• Administrative Duties : Contribute to departmental meetings, curriculum reviews, reporting, and other academic administrative activities as necessary.

Additional Expectations :

Qualifications

Skills and Additional Requirements