Academic Instructor-Charcuterie Expert

4 days ago

Singapore ACCELA RECRUITMENT SERVICES PTE. LTD. Full time
Roles & Responsibilities

Academic Instructor-Charcuterie Expert

POSITION SUMMARY

Faculty members are responsible for teaching students in their particular course(s) in a professional manner. The responsibilities of the position include preparing lesson plans, teaching and evaluating students, preparing and revising course guidelines and other educational materials, and developing the intellectual property of the CIA. Faculty members also provide professional and career advice for students pursuing careers in the foodservice industry, maintain office hours, assist students who are having difficulty with studies, and honor CIA policies. Faculty members are also expected to contribute to the overall operation of the college and support the mission of the Institute. This position requires an expert in fermentation science, curing, brining, smoking, sausage preparation and aging of meats. The candidate should have a deep global knowledge of charcuterie science, history, and culture.

ESSENTIAL RESPONSIBILITIES

  • Prepare and execute upon daily lesson plans for classes and teaches classes, on or off campus, in a manner consistent with the philosophy, policies, and guidelines of the CIA.
  • Work individually with students who may need extra help, have questions about course information, want career guidance, or who need assistance in their studies.
  • Provide regular and useful feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria; and file course grades promptly.
  • Adapt curriculum that has been prepared for other campuses, to be appropriate for CIA, Singapore while maintaining the course description, course objectives, learning outcomes and assessment methods.
  • Prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, along with other relevant educational materials.
  • Conduct instruction, food preparation, and table service in a quality manner within budgetary limits.
  • Teach courses as assigned and follows the schedule provided for that course, beginning on time.
  • In culinary, baking, or pastry art classes, supervise students in preparing quality foods within Institute guidelines. In table service classes, supervises students in delivering quality service according to college guidelines. Order food in partnership with the food purchaser while adhering to the annual budgetary guidelines.
  • Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies.
  • Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, or classrooms.
  • Stay abreast of new developments in his/her field and the foodservice and hospitality industries, plan, on an annual basis, professional development; and strive to accomplish the goals set out in the formal annual plan.
  • Contribute to the growth of the CIA by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
  • Perform duties common to all Culinary Institute employees and any other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

  • Bachelor's Degree in Culinary Arts or Hospitality Management required, or equivalent professional experience in lieu thereof.

Experience:

  • Five (5) to seven (7) years of applicable and escalating experience in a culinary or hospitality environment.

PREFERRED QUALIFICATIONS

Education:

  • Master's Degree preferred.

Experience:

  • Professional international work experience, specifically in Asia
  • Previous instructional experience preferred, with a strong preference given to a record of academic experience and scholarship.

Licenses/Certifications:

  • Certified Hospitality Education (CHE) preferred.
  • ProChef Certification preferred.

REQUIRED SKILLS

  • High skill levels in culinary arts, table service, restaurant management, food costing, sanitary practices, wines and wine pairings and familiarity with world cuisines.
  • Excellent skills in the science of charcuterie and fermentation, curing, brining, smoking and the prepartion of forcemeats and emulisification.
  • Depth of knowledge in the history and science of charcuterie.
  • Strong written and oral communication skills, including the ability to break complex concepts down to instruct students on their completion.
  • Ability to identify learning outcomes, and execute plans to achieve those objectives with students.
  • Strong teamwork, organizational and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
  • Ability to stay abreast of industry trends and breakthroughs, and incorporate into curriculum.
  • Skilled in the use of Microsoft Office applications, including email software, Excel, Word and PowerPoint. Knowledge of or ability to quickly learn industry specific software relating to educational technology, grading systems and purchase ordering systems.

EA Licence 15C7529

Personnel No. R1985185

Tell employers what skills you have

Oral Communication Skills
Teaching
Fermentation
Sanitation
Hospitality Management
PowerPoint
Adaptable
Restaurant Management
Educational Materials
Intellectual Property
Baking
Wine
Educational Technology
Pastry
Culinary Arts
Hospitality

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