LECTURER - PROFESSIONAL COOKERY

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JOB DESCRIPTION

Lecturer - Professional Cookery

Gallowgate Centre

LINE MANAGER: Operations Manager
APPRAISER: Sector Manager

Mission Statement:

"To deliver, in partnership with other providers, a high quality education and training service,
appropriate to the lifelong learning needs and aspirations of its clients, in a diverse range of
settings".

College Ethos:

"The College ethos seeks to help establish a context for enlightened and effective
management, and to help build an appropriate working and learning environment for the
College community.

It seeks to ensure that students are treated as mature individuals and are allocated as much
responsibility as is possible and practicable, including an active role in decisions that affect
them.

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COOKERY.DOC

Key Objectives:

1. To develop and deliver theory and practical classes to students on a range of
Professional Cookery courses at a variety of levels up to HND.

2. To undertake teaching duties and the associated functions of preparation,
assessment, moderation and curriculum development.

3. To carry out the role of class tutor as outlined in the document “Class Tutor Duties”.

Main Tasks:

(a) Contributing significantly and regularly to the teaching programmes of the Sector and
College.

(b) Preparing and delivering suitable, quality course material for students, in an efficient
and timely manner.

(c) Regularly setting and marking homework/assignments, in accordance with College
policies and procedures.

(d) Maintaining records of work, and submitting the same for inspection by the promoted
staff at least bi-annually.

(e) Assisting in the coverage of classes for absent colleagues as requested by promoted
staff, within contractual and College conditions.

(f) Participating in staff development programmes and in-service training courses within
and outwith the College.

(g) Participating in curriculum development work, as directed by promoted staff.

(h) Preparing student reports as required by promoted staff in the Sector and Senior
Management.

(i) Attending Sector, course and subject meetings as required.

(j) Undertaking the recording of student attendances, in an efficient and timeous
manner.

(k) Exercising care in the use of equipment, and reporting faults to the appropriate
authority.

(l) Completing such documents and returns as are requested by College management,
in an efficient and timeous fashion.

(m) Maintaining up to date knowledge of those subjects taught.

(n) Recommending, for purchase by the Sector or College, appropriate books, audio-
visual materials, software, equipment and other materials.

In carrying out the responsibilities of the post it is expected that the postholder will do so in
accordance with the College Ethos and Equal Opportunities Policy.

This list of duties is not intended to be exhaustive but simply highlights a number of the major
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reasonably be expected of him/her and which form part of the function of the post COOKERY.DOC

March 2006

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COOKERY.DOC

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PERSON SPECIFICATION

JOB TITLE: Lecturer – Professional Cookery

KNOWLEDGE/SKILLS
1. Working knowledge of the subject area.
2. Communication skills.
3. Interpersonal skills.
4. Development and use of appropriate learning/teaching materials.
5. Organisational skills.
6. Computer literate.
7. *Knowledge of on-line learning.

EXPERIENCE/QUALIFICATIONS
1. Minimum HND or equivalent qualification in subject areas.
2. Teaching/Training experience.
3. *Teaching qualification.
4. *GTC Registration.
5. *ECDL (European Computer Driving Licence).

PERSONAL QUALITIES
1. Ability to work on own initiative.
2. Ability to build and maintain effective teacher/learner relationships with students.
3. Ability to work in a team.
4. Ability to meet deadlines.

WORK REQUIREMENTS
1. Commitment to College ethos and equal opportunities.
2. Commitment to working within Health and Safety Regulations.
3. Willingness to contribute to the process of internal quality assurance.
4. Willingness to participate in the College’s Performance Management scheme.
5. Willingness to assemble a portfolio of evidence for accreditation on assessment, as

required by SQA.
6. Willingness to study for TQFE, if appropriate.

* Desirable
March 2006

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COOKERY.DOC