International Hotel School is looking for an experienced professional Culinary Arts Lecturer to join their Team at their new Pretoria Campus in January 2018.
A Chef Lecturer facilitates learning using a variety of methods e.g lectures, demonstrations, tutorials, simulations and skills development. They plan and conduct assessments in line with the school’s Assessment Policy and Procedure and ensure accurate records are kept of student achievements. Chef Lecturers provide academic support to individual students or class groups through mentoring and coaching. Chef Lecturers carry out research into current industry trends and represent the school in industry bodies.
1. Academic and Skills Development and Delivery:
Prepare lectures, Portfolio of Evidence (PoE) activities and support material according to programme syllabi and school policy;
Assist with development of course material and assessment tools for both knowledge and practical components of coursework for all culinary arts programmes and short courses;
Facilitate lectures and skills development classes for full-time and part-time students and Trainees;
Facilitate short course training, on and off campus;
Demonstrate proficient culinary skills;
Assessment of PoE activities;
Assessment of students during Work Integrated learning (WIL) placements;
Involvement in Service Learning
2. Academic Administration
Prepare Schemes of work for courses offered;
Maintain subject files;
Develop exam questions for the national examination database;
Complete all administration required for student assessment according to the school’s Assessment Policy and procedure;
Mark coursework and assessments (including student exams)
Enter student marks into the school’s Management Information System;
Record student attendance;
Moderation of exam papers and marking memoranda;
Development of short courses;
Ongoing research in culinary arts field;
Research new information sources;
Management of all aspects of the practical kitchen including: food and equipment stock control; ordering ingredients required for all practical work; hygiene and safety; planned maintenance of equipment.
Conduct student Induction;
Invigilation of examinations
3. Student Support
Communication with school management, students and parents / sponsors regarding student performance;
Involvement in school bodies e.g. SRC, Residence Committee; social committees.
4. Professional Activities
Membership of the South African Chefs Association (SACA);
Involvement in SACA and associated professional body activities;
Develop and support students for participation in culinary competitions;
Commitment to life-long learning and professional development;
Involvement in school Open Days, exhibitions and functions;
Involvement in school’s Corporate Social Involvement (CSI) activities;
Involvement in culinary arts or education related trade shows.
Should you have not received a response from us by the 2nd December 2017, please consider your application unsuccessful.
- Minimum of a NQF level 5/equivalent qualification within the hospitality industry. A City and Guilds Diploma in Food Preparation and Cooking/Patisserie, will be an added advantage.
- Registered with the ETDP SETA as an assessor and scoped by CATHSETA for the National Certificate in Professional Cookery, SAQA ID 14111, level 4.
1. minimum of 5 years relevant, practical industry experience i.e. in Culinary Arts
2. A minimum of 2 years lecturing / teaching experience;
3. An ability to interact positively with students, parents and sponsors;
4. An ability to communicate well at all levels;
5. An understanding of all legislation relevant to education and training in South Africa;
6. An appreciation of the hospitality and food service industries;
7. Good presentation and culinary skills;
8. A self-motivated individual who shows initiative and can function as a member of a team;
9. Ability to work under pressure, but better still the ability to plan to avoid last minute pressure situations;
10. A high degree of integrity;
11. Competence in MS Office suite