Academic Lecturer

The Cordon Bleu Paris Institute founded in 1895 continues to uphold a tradition of excellence in Gastronomy and Culinary arts with its international network of Le Cordon Bleu Culinary Art Institutes present in 20 countries. LCB Institutes combine innovation and creativity with tradition to offer training programs for advanced practical and technical culinary skills and designs in conjunction with gastronomy and management studies. It also offers higher education programs of studies in the area of culinary and hospitality design management with the view for continued integration of innovations in technology and on-going advances for approaches in sustainability.

There has never been a better time to join us. The Cordon Bleu Paris Institute continues to evolve through its innovative vocational and higher education program in partnership with the Université Paris-Dauphine, amongst the top 50 in the Time Higher Education ranking.

The Institut Le Cordon Bleu Paris is currently seeking highly qualified and passionate individuals to join our academic team as full-time **Lecturer at the rank of assistant or associate professor (junior or senior lecture)** to contribute to the advancement of programme engineering, teaching and 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 successful applicant will be a highly motivated individual who possesses Master level qualifications in the following areas:

- Nutrition, culinary arts & sciences or Food Sciences,
- Food and beverage processing and food Product Development
- Agrifood systems and sustainable Food Systems
- Design literacy and management applied to culinary and/or hospitality management
- Hospitality Business and entrepreneurship,

**Resp**onsibilities inc**lude but are not limited to**:

- Creating a positive learning environment that accommodates diverse cultural and educational backgrounds.
- Effectively utilizing educational approaches and technologies to engage students in the learning process.
- Working independently and demonstrating initiative.
- Working effectively with students, the program team and a variety of internal and external stakeholders.

**With respect to Teaching**, **Student guidance and support**, expected responsibilities 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 updated 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.
- 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.
- A Master's degree from a recognized higher education institution in the areas of Nutrition and Dietetics, Food sciences, Food systems, Culinary Arts and Hospitality management, Food Sustainability, Food Business, or a closely related field.
- Familiarity with current trends in food education, such as food technology, regenerative agriculture, sustainable food systems, culinary innovation, Hospitality entrepreneurship.
- 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 English (written and spoken) and a communication knowledge of the French language.
- Benefits:_
- Self-improvement opportunities
- Discounted food
- 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)

**Education**:

- Master’s level

**Experience**:

- College/university level teaching

**Language**:

- English: Speaking and W