Lecturer - Modern Cuisine

Teaching, learning, and research responsibilities as a lecturer in modern cuisine, including curriculum development, teaching materials design, and scholarly activities. Administrative responsibilities include departmental meetings, committee participation, and external linkages.

Requirements

• Recognised Master Degree in Food Studies or Gastronomy
• At least 5 years industry experience
• Experience working in higher education environment and a track record of teaching experience and professional knowledge of curriculum development or good record of professional experience with evidence of coaching and mentoring and a high quality of presentation skills