"Baking, Cooking and Hotel Management Instructor"

Primary Responsibilities

Curriculum Development & Instruction: Craft and deliver comprehensive courses covering subjects such as baking techniques, food preparation, menu planning, sanitation, hotel operations, customer service, and hospitality management. Employ various teaching methods including lectures, demonstrations, and hands-on practical sessions.

Student Assessment & Evaluation: Develop and administer tests, assignments, and practical evaluations to gauge student progress. Offer constructive feedback to support student development.

Mentorship & Guidance: Provide academic advising and career counseling to students, guiding them in their educational and professional journeys.

Industry Engagement: Remain current with the latest trends and developments in the culinary and hospitality industries. Incorporate industry best practices into the curriculum.

Administrative Duties: Keep accurate records of student attendance and performance. Prepare reports and documentation as required by the institution.

Additional Responsibilities: Take part in faculty meetings, contribute to departmental activities, and undertake other duties as assigned.

Qualifications

Educational Requirements: Minimum of an OND or HND in Hospitality Management, Culinary Arts, or a related field. A Bachelor's degree is preferred.

Professional Experience: At least 3 years of work experience in the culinary or hospitality industry, with a focus on supervisory or leadership roles.

Teaching Experience: Prior experience in teaching or training is beneficial.