Deliver engaging lectures and practical training sessions in the fields of Culinary Arts, Gastronomy, and Hospitality Management at undergraduate levels.
Design and develop innovative course content, lesson plans, and assessments that meet industry standards and academic requirements.
Supervise student projects, internships, and practical training, providing mentorship and guidance for students professional development.
Participate in curriculum review and development to ensure that courses are aligned with industry needs and academic standards.
Knowledge of both traditional and contemporary culinary techniques, hospitality trends, and sustainable practices.
Ability to work collaboratively with colleagues and industry partners.
A record of or potential for research and publications in relevant fields is desirable.
Familiar with MQA documentation is a must.
Qualifications:
A Master's degree in Culinary Arts, Gastronomy, and Hospitality Management or a related field. (A combination of industry experience and academic qualifications will be considered.)
Proven experience in the hospitality and culinary industries, with a strong understanding of modern trends, operations, and management.
Experience in teaching and curriculum development in higher education is preferred but not required.
Strong communication and interpersonal skills, with the ability to engage and inspire students.
