Dean of Faculty - Education, Service Skills, and Environment

Position Title / Teacher –Cookery
Position No
Department / Hospitality and Tourism
Faculty/Centre / Faculty of Education, Service Skills and Environment
Classification / Teacher 1 to Teacher 5
Salary Range / $53,431 p.a. to $85,613 p.a. pro rata
Prepared By / Head of Department, Hospitality and Tourism
Date / December2017
Reference No
Approved By / Associate Director, Human Resources
Primary Objectives of Position / 1.Deliver theoretical and practical sessions for Cookery and Hospitality programs.
2.Your role will include significant teaching allocation (up to 60%) requiring you to practically demonstrate appropriate culinary techniques, instruct and demonstrate correct carrying and storage techniques.
3.Maintain student records and statistics and prepare as necessary both employer and Institute reports.
4.Design and implement appropriate learning strategies, assessments, course materials and resources.
5.Use different technologies to support a range of teaching methodologies.
6.Implement the Corporate Improvement Strategy and Student Code of Conduct.
7.Liaise with industry employers to assist in developing units for delivery in cookery.
8.Ensure the requisition of materials for classes and correct storage and hygiene of products takes place.
9.Undertake entry of attendance, results & lesson plans as directed by the Senior Educator.
10.Assist in the preparation of students for cookery competitions as required.
11.To develop new program opportunities which may involve other curriculum areas.
12.To perform other professional duties in support of the administration, coordination and promotion of programs as directed by the Head of Department.
Manager/Supervisor / Head of Department (HOD)
Assistant Manager
Senior Educator
Role Of Subordinates (Where Applicable) /

To ensure that the relevant cookery or hospitality teaching program fulfils its curriculum requirements maintaining excellent standards.
This position requires an enthusiastic, organised individual with excellent communication skills and a passion for all culinary activity, leadership and management.
To maintain accurate teaching records and a positive approach to new initiatives and developments within the Hospitality, Cookery & Bakery department and Holmesglen.

Internal Communication Requirements /

Dean of Faculty - Education, Service Skills, and Environment
Head of Department
Assistant Manager Hospitality, Cookery & Bakery Programs.
Senior Educator - Hospitality and Workplace Programs.
Liaise with other teaching staff in the Hospitality and Tourism Department.
Liaise with departmental and other institute administrative staff.

External Communication Requirements /

Liaise with external clients.
Liaise with hospitality industry representatives and potential employers in order to maintain current workplace practices and assist in the placement of students within the Hospitality industry.
Liaise with Institute and external educational networks.

Specific Accountabilities / 1.Prepare and deliver teaching and learning to a high quality.
2.Present learning materials to students in an efficient and comprehensive manner.
3.Prepare and maintain teaching and learning resources using a blend of resource types with a strong preference for e learning resources.
4.Provide input and make recommendations in the use of e learning materials within the learning environment.
5.Establish and maintain a positive learning environment.
6.Supervise and monitor student progress on a regular basis and assess student skills and competencies against required standards and in accordance with training package documentation.
7.Maintain accurate records of students’ progress and assessment in accordance with Institute and client policies and procedures.
8.Provide regular comprehensive feedback to students as per Institute and client policies and procedures.
9.Provide administrative assistance in relation to the teaching programs.
10.Participate in meetings and other activities as required that are relevant to the teaching role.
11.Ensure administrative documentation relating to the course design, course delivery, course evaluation are completed as per Institute timelines.
12.Ensure all aspects of the Holmesglen Student Management including AQTF requirements are followed.
13.Take an active role in the design, development, delivery, assessment and review of the programs.
14.Adapt material delivered to suit the changing needs of students.
15.Liaise with industry contacts in order to facilitate effective and relevant vocational placements for students.
16.Maintain the requirements of the Holmesglen Management System.
17.Be aware of sensitive issues in relation to access, equity, equal opportunity and social justice.
18.Maintainindustry currency directly relevant to the training and assessment being delivered andto ensure associated relevant Institute documentation reflects this
19.Maintaincurrency in vocational training, learningand assessment knowledge and skills and to use this to inform training and assessment, andto ensure associated relevant Institute documentation reflectsthis.
Qualifications / Minimum

Approved Commercial Cookery Qualification.
Certificate IV in Training & Assessment (TAE40110).
Current Working With Children Check

Preferred

An approved teaching qualification at diploma level or above.

Knowledge /

A sound knowledge of the hospitality industry.
An understanding of the relevant training package.
Knowledge of the culinary and hospitality programs delivered at Holmesglen.

A sound knowledge of the requirements of AQF.

Experience /

Culinary teaching experience is considered essentialwith a preference for training apprentices preferred.
Extensive industry culinary experience.
Extensive A la Carte experience.
Experience in Culinary & Cookery competitions.
Experience with online or blended learning.
Demonstrated ability to work in a co-operative manner with others and independently.

Skills /

Strong practical skills in the relevant area of teaching expertise.
Expert knowledge of meat, seafood, pastry and hot/cold desserts.
Well-developed verbal and written communication skills are required to establish and maintain sound relationships with students, general staff and other teachers.
Demonstrated time management skills, organisational skills and the ability to prioritise tasks.
Ability to adapt learning to suit changing student needs is essential.
Excellent computer skills with the ability to implement blended learning and experience in using tablet technology within a learning environment.
Proven ability to show initiative and maintain industry currency.

Key Selection Criteria / 1.Ability to effectively convey knowledge, skills and experience appropriate to the diverse student population through the selection and use of a wide range of teaching and assessment strategies.
2.Capacity to develop student expertise in cookery techniques, customer service and interpersonal excellence.
3.Demonstrated excellent computer skills and the ability to utilize a range of electronic technologies within a learning environment.
4.Effective written and verbal communication skills along with excellent organisational and time management skills.
5.Demonstrated ability to manage and control groups of students in a learning environment.
6.Extensive industry knowledge,skillsand teaching experience in cookery.
7.Ability to assist with the design and development of online learning and assessment resources and to implement such resources into the student learning experience.
Note /

The Incumbent may be required to perform his/her duties at any campus or location controlled by Holmesglen Institute or elsewhere as directed.
Holmesglen is a child safe organisation.