Lecturer: Food and Beverage (Independent Contractor)

Main Purpose of the Role

The lecturer will be required to teach Food and Beverage Modules within the Diploma in Hospitality Management Programme (Salt River Campus) and Higher Certificate in Hospitality and Tourism (Tygervalley campus).

The lecturer must be able to design and deliver lectures, lead discussions, and conduct practical sessions to assist students grasp concepts and enhance their academic learning experience. The role includes but is not limited to lecturing, marking, feedback, student evaluation and academic support. The lecturer will also have responsibility for academic material and assessment, setting in some modules as a module lead.

Key Responsibilities:

Teaching and Instruction

Deliver lectures, workshops, and tutorials.

Design and update course content, curriculum, and instructional materials.

Employ a range of teaching methods to cater to diverse learning styles.

Incorporate technology and digital tools to enhance learning.

Assessment and Evaluation

Design and administer assessments (e.g., exams, assignments, presentations).

Evaluate student work and provide constructive feedback to aid in their academic development.

Monitor student progress and maintain accurate academic records.

Student Support and Mentorship

Provide academic advice and guidance to students, helping them set and achieve learning goals.

Be accessible for consultation hours and respond to student inquiries in a timely manner.

Curriculum Development

Contribute to the planning, review, and improvement of academic programmes and courses.

Ensure course content aligns with the latest developments in the field and meets accreditation standards.

Professional Development and Collaboration

Engage in continuous professional development to improve teaching effectiveness.

Collaborate with colleagues on research projects particularly related to teaching and learning.

Administrative Duties

Manage course-related administrative tasks, such as attendance, grading, and reporting.

Serve on committees if/as required.

Contribute to the development and implementation of department policies and initiatives.

Commitment to Diversity, Equity, and Inclusion

Promote an inclusive classroom environment that values and respects all students.

Implement strategies to support the academic success of students from diverse backgrounds.

Skills and Competencies:

Subject Matter Expertise

Communication Skills

Teaching and Instructional Skills

Digital Literacy

Student Engagement and Motivation

Assessment and Evaluation

Adaptability and Flexibility

Interpersonal Skills

Time Management and Organisation

Commitment to Continuous Professional Development

Cultural Sensitivity and Inclusion

Requirements

A degree at NQF level 7 in Hospitality with a specialisation in Food and Beverage (Non-negotiable)

Food and Beverage Management experience (Fine dining) as a Restaurant or outlet manager

Reliable transport to travel between Tygervalley and Salt River campus

Prior lecturing experience in person and online would be an advantage

We are committed to diversity, equity and inclusion in the workplace. Preference will be given to candidates whose appointment will further that goal.