Background information about the job or company (e.g., role context, company overview)

Instructor in Culinary Art at RP Karongi College (RP-KARONGI)

Responsibilities or duties

Job responsibilities

• Teach/ Train students in practical sessions in their areas of specialization,
• Contribute to the developments, Planning and implementation of high-quality curriculum,
• Conduct practical sessions planning and Preparation
• Conduct and contribute in innovative projects,
• Engage in professional and personal Development,
• Conduct Training needs assessment in line with curriculum,
• Participate in community outreach activities,
• Prepare list and specification of tools, equipment, materials and consumables for tender purpose
• Conduct supervision of student projects
• Conduct practical Examination and assessment
• Contribute to consultancy and other income generating activities including short courses
• Participate in income generating activities for institution,
• Provide professional and technical advice to the institution
• Managing projects funded through research grants
• Perform all other tasks assigned by her/ his supervisor.

Qualifications or requirements (e.g., education, skills)

Qualifications

• Bachelor’s degree in Hospitality Management with at least Second-Class Upper Division, 2 Years of experience in teaching and 1year of industrial exposure
• 2 Years of relevant experience
• Bachelor’s degree in Hotel and Restaurant Management with background in culinary arts with at least Second-Class Upper Division. 2 years of experience in teaching and 1year of industrial exposure
• 2 Years of relevant experience
• Bachelor’s degree in culinary arts with at least Second-Class Upper Division. 2 years of experience in teaching and 1year of industrial exposure
• 2 Years of relevant experience

Required competencies and key technical skills

• Results oriented
• Digital literacy skills
• Presentation skills
• Research skills
• Tools and equipment handling skills
• Knowledge of practical teaching methodology
• Team working Skills
• Analytical skills;
• Creativity and Innovation
• skills in Knowledge in TVET policies
• Strong communication skills
• Psychometric Domains
• Critical thinking
• Analytical skills
• Clear and Effective Communication
• Communication skills

• Teach/ Train students in practical sessions in their areas of specialization,
• Contribute to the developments, Planning and implementation of high-quality curriculum,
• Conduct practical sessions planning and Preparation
• Conduct and contribute in innovative projects,
• Engage in professional and personal Development,
• Conduct Training needs assessment in line with curriculum,
• Participate in community outreach activities,
• Prepare list and specification of tools, equipment, materials and consumables for tender purpose
• Conduct supervision of student projects
• Conduct practical Examination and assessment
• Contribute to consultancy and other income generating activities including short courses
• Participate in income generating activities for institution,
• Provide professional and technical advice to the institution
• Managing projects funded through research grants
• Perform all other tasks assigned by her/ his supervisor.

• Results oriented
• Digital literacy skills
• Presentation skills
• Research skills
• Tools and equipment handling skills
• Knowledge of practical teaching methodology
• Team working Skills
• Analytical skills;
• Creativity and Innovation
• skills in Knowledge in TVET policies
• Strong communication skills
• Psychometric Domains
• Critical thinking
• Analytical skills
• Clear and Effective Communication
• Communication skills

• Bachelor’s degree in Hospitality Management with at least Second-Class Upper Division, 2 Years of experience in teaching and 1year of industrial exposure
• 2 Years of relevant experience
• Bachelor’s degree in Hotel and Restaurant Management with background in culinary arts with at least Second-Class Upper Division. 2 years of experience in teaching and 1year of industrial exposure
• 2 Years of relevant experience
• Bachelor’s degree in culinary arts with at least Second-Class Upper Division. 2 years of experience in teaching and 1year of industrial exposure
• 2 Years of relevant experience