Lecturer, Gastronomy and Culinary Arts Management

Job title:

Lecturer, Gastronomy and Culinary Arts Management

Company:

LE CORDON BLEU PARIS

Job description

Full time – presence on site – Le Cordon Bleu Paris, 15 Quai André Citroën, Paris FranceAbout Le Cordon BleuThe Cordon Bleu Paris Institute founded in 1895 continues to uphold a tradition of excellence in Hospitality, Gastronomy and Culinary arts with its international network of Le Cordon Bleu Culinary Art Institutes present in twenty countries. Building on their long tradition of excellence in gastronomy, LCB Institutes remain at the forefront of emerging trends, global challenges, and technologies to offer training programs focusing on advanced culinary skills and designs as well as management studies specific to the gastronomy and hospitality industries. Partnering with universities selected for their recognised excellence, it also offers higher education programs in culinary and hospitality design management and food product development with the view for continued integration of new approaches and technologies for effective management and approaches in sustainability.Job DescriptionThere has never been a better time to join us. The Institut Le Cordon Bleu Paris (LCB-P) continues to evolve through its innovative vocational and higher education program in partnership with the Université Paris Dauphine, amongst the top 50 Times Higher Education performing universities on the global stage.The LCB-P is currently seeking highly qualified and passionate individuals to join our academic team as full-time Lecturer to contribute to the advancement of programme design, teaching and learning activities, student supervision and to play a significant role in the coordination of program activities and the overall excellence of program delivery and related student-centred outcomes.The ideal candidate will be a highly motivated individual with a Master’s degree in one of the following fields:

• Gastronomy & Culinary Arts Management
• Food Product Design & Development
• Food & Beverage Management
• Sustainable Food Systems
• Hospitality Management
• Hospitality Business & Entrepreneurship

College or university teaching experience in English is essential. A qualification in teaching and learning, along with proficiency in French, will be advantageous. A trainer certification is also considered a plus. The candidate should demonstrate strong organisational skills, ability to work flexibly, and a collaborative team spirit.Responsibilities include but are not limited to:

• Create a positive and inclusive learning environment that supports students from diverse cultural and educational backgrounds.
• Effectively utilise a range of educational approaches and technologies to engage students and enhance the learning experience.
• Collaborate effectively with students, the program team, and various internal and external stakeholders.
• Demonstrate initiative and the ability to work independently when required.

With respect to teaching & learning, student guidance and support, expected responsibilities under the leadership of the Higher Education Department will include:

• Developing curriculum that uses appropriate strategies and tools to assess student learning.
• Preparing lesson plans for effective teaching and learning of required knowledge and practical outcomes.
• Delivering engaging and immersive lectures using up-to-date technologies and teaching methodologies.
• Keeping up to date on academic literature and emerging trends in the related disciplinary areas to ensure that programme curriculum is current and relevant.
• Preparing and updating regular module syllabi to meet requirements for module objectives and learning outcomes while respecting set assessment methods.
• Complying with internal quality assurance and academic standards. Effectively use educational technologies and tools to support learning, manage and post assessment outcomes.
• Provide group mentoring and academic coaching to students, empowering them to be future-ready and adaptable in a rapidly evolving food industry.
• Serve as liaison with the Internship
• Director for facilitating supervision of workplace activities in alignment with defined program objectives while understanding workplace restriction and opportunities.

In consultation with the academic leadership team, the selected candidate will be expected to contribute to program oversight and coordination by:

• Engaging in disciplinary and teaching self-improvement activities including innovative pedagogical support technologies for continued enhancement of program delivery.
• Contributing propositions for enhancing the student learning experience in phase with marketplace practices and requirements.
• Implementing best academic practices for assessment of learning objectives and outcomes.

Ideal candidates will meet or exceed the following qualifications and requirements summary:

• A Master’s degree from a recognized higher education institution in the areas of Gastronomy/Culinary Arts Management, Food Product Design & Development, Food & Beverage Management, Sustainable Food Systems, Hospitality Management, Hospitality Business & Entrepreneurship, or a closely related field.
• Familiarity with current/latest trends in food education, such as food technology, product design and development, sustainable food systems, culinary innovation, entrepreneurship and more.
• Experience with the use of learning management systems and digital learning applications.
• Strong communication and presentation skills, with the ability to convey complex concepts in a clear and accessible manner to students of diverse backgrounds.
• Very good level of English (written and spoken) and a communication knowledge of the French language.

Benefits:

• 5 weeks’ vacation Self-development opportunities
• Discounted food & drinks Mutuelle insurance
• Company’s participation to public transport monthly subscription

Ability to commute/relocate:France: reliably commute or plan to relocate before starting work (required)Minimal education diploma:Master’s levelExperience:College/university level teachingLanguage:English: Speaking and Written fluencyFrench: ability to read and communicate in the working environment.Work authorisation:LCB welcomes applicants from within and outside of the EU.A French working permit will be required.Work Location: Paris, France (in person).Reference ID: Lecturer Cordon Bleu Institute Paris
Expected start date: 15/11/2024 (negotiable).Share this jobApply for Lecturer, Gastronomy and Culinary Arts ManagementAlready uploaded your CV? to apply instantlyFields marked with an asterisk (*) are requiredFirst name requiredLast name requiredWhat is your email address? requiredYour CV requiredYour file must be a .doc, .pdf, .docx, or .rtf. No larger than 1MBDrag and dropChoose a fileSelected file: Remove fileSave my CV for future job applications and share with recruiters to headhunt me for new rolesAdd a cover message requiredEmail me similar jobs when they become availableWhen you apply for a job we will send your application to the named employer, who may contact you. By applying for a job listed on THEunijobs you agree to our and . You should never be required to provide bank account details. If you are, please . All emails will contain a link in the footer to enable you to unsubscribe at any time.Send applicationSave jobClick to add the job to your shortlistYou need to or to save a job.Get job alertsCreate a job alert and receive personalised job recommendations straight to your inbox.© 2015 – 2024 THE World Universities Insights Limited. Powered by Madgex Job Board Software

Expected salary

€41000 – 55000 per year

Location

Paris

Job date

Sat, 05 Oct 2024 00:35:36 GMT

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