nGAP Lecturer (P8): Hospitality (Professional Cookery) at Cape Peninsula University of Technology

Job Knowledge, Skills and Experience

• A relevant Masters qualification in Hospitality Management or equivalent, minimum average of 70%; applications with 65% may be considered with proof of PhD admission.
• Underpinning qualification in Hospitality Management/Professional Cookery.
• Intention to register or evidence of registration for a Doctoral degree,
• Must be 40 years or younger,
• Show evidence of eligibility to undertake postgraduate study at doctoral level or post-doctoral programme.

Recommended:

• Experience in the hospitality/professional cookery field.
• Specialised knowledge in Hospitality Management, specifically Professional Cookery, including South African Food and Wines.
• Demonstrated culinary technical and presentation skills. Demonstrated ability to integrate community engagement into teaching and/or research.
• Excellent skills in MS Office and Learning Management Systems (Blackboard or any other).
• Strong verbal and written communication skills in English.
• Strong organisational, planning, and curriculum development abilities.
• Commitment to research, professional growth, and academic career development within the six-year nGAP programme.

Key Performance Areas / Principal Accountabilities
Teaching and Learning

• Deliver high-quality teaching in both practical and theoretical subjects at undergraduate and postgraduate levels in Hospitality Management, with an emphasis on Professional Cookery, specifically Professional Cookery.
• Develop, update, and assess curriculum content in alignment with CPUT and CHE standards.
• Assist with marketing and recruitment activities to support programme growth and visibility

Research and Development

• Undertake Doctoral studies and achieve milestones as set out in the performance contract.
• Conduct applied research in Professional Cookery and related hospitality fields.
• Publish and present research outputs in accredited journals, conferences, and professional forums.
• Engage in research and personal development activities to strengthen academic expertise and career progression.

Community Engagement and internationalisation

• Integrate community engagement into teaching, learning, and research activities to enhance student and community development.
• Promote industry partnerships, professional cookery innovation, and collaborative projects with local and regional and international stakeholders.
• Facilitate collaborative opportunities for students, including Work-Integrated Learning (WIL) and industry exposure.
• Participate in internationalisation initiatives, including mobility opportunities, global collaborations, and the promotion of South African cuisine and hospitality practices in international contexts.

Academic Administration and Quality Assurance

• Contribute to quality assurance processes, programme reviews, and compliance.
• Perform administrative and academic coordination duties as required.