Senior Lecturer Administrator (Hospitality & Culinary Arts)

ANGUILLA COMMUNITY COLLEGE

                                 JOB DESCRIPTION – 1: MANAGEMENT AND PROFESSIONAL JOBS   

JOB TITLE:  Senior Lecturer/Administrator: Hospitality & Culinary Arts

DEPARTMENT: Academic Studies

DIVISION: Hospitality & Culinary Arts

SECTION/UNIT

TITLE OF IMMEDIATE SUPERVISOR:

 Dean of Studies

MANDATE

This role involves both administrative and teaching functions.

The Senior Lecturer/Administrator of Hospitality & Culinary Arts will be responsible for teaching a maximum of 9 credits per semester or a maximum of 18 credits per year as agreed to with the Dean of Studies.  The amount of teaching to be done, although described above and in the Employee Handbook, may vary from semester to semester depending on the workload context.     

The Senior Lecturer/Administrator of Hospitality & Culinary Arts will also be responsible for administrative duties related to the Hospitality & Culinary Arts Division and will work on other administrative matters as delegated by the Dean of Studies. 

KEY FUNCTIONS

Routine Administration:

• Ensure syllabi and other relevant materials are delivered to lecturers before courses;
• Ensure course changes are approved according to academic procedures;
• Address concerns related to course delivery by providing feedback to lecturers;
• Communicate with lecturers regarding course related matters;
• Ensure that courses are delivered in accordance with the general departmental guidelines.

Course Planning, Organisation and Delivery:

• Ensure that lecturers are adequately on-boarded and orientations completed;
• Encourage collaboration among lecturers teaching hospitality and culinary arts related courses;
• Provide assessment and standardisation support to lecturers;
• Convene at least two meetings with lecturers per semester for planning and evaluation;
• Submit students’ mid-term and final grades to the Registrar and address any concerns with lecturers;
• Communicate students’ progress to the college’s  leadership;
• Lead on the process of programme development, minor modifications, major changes, validation, revalidation and review by the College, external agencies and professional bodies in liaison with relevant faculty and management team;
• Contribute to the development of course schedules and timetables;
• Maintain, update and monitor work plans and course handbooks;
• Serve as an assessor and internal verifier for the hospitality and culinary arts qualifications.

Ongoing Quality Assurance:

• Check ACC’s Learning Management System and monitor lecturer and student attendance and compliance with institutional standards;
• Prepare and submit summary evaluations of courses to the Dean of Studies at the end of each semester;
• Monitor, assess, test, measure and determine the students’ understanding of and competence in the subject matter of a course, students’ performance therein, and performance in general; 
• Analyse data on student progression and achievement with a view to identifying issues and trends;

• Formulate appropriate action in response inclusive of assisting with development of evaluation surveys;
• Proactively give support to other lecturers  in the planning and implementation of lessons. This may include (though not exclusively) helping with lesson plans, giving advice, observations and preparing materials;
• Contribute to the policies, aspirations and plans of your curriculum team and of the College.

 Teaching and Advising:

• Be responsible for teaching a maximum of 9 credits of work per semester;
• Provide academic advisement and guidance to students of ACC;
• Apply technology-based instructional methodologies;
• Lead on teaching and learning issues relevant to the hospitality and culinary arts programming      at ACC;
• Teach to a high standard, following the College’s syllabi;
• Instruct, as needed, on-line or technological-based course(s);
• Engage with stakeholders to ensure that as a result of your tutoring and teaching you promote the health, safety, economic wellbeing and achievement of your students;
• Assess, monitor and record the progress of students in your teaching and tutorial groups giving them clear and constructive feedback;
• Recommend texts, publications and instructional materials for students;
• Plan tutorials, activities, lessons and sequences of lessons to meet students’ individual learning needs;
• Participate in internal verification and moderation procedures;
• Keep up to date with subject and course developments and external requirements such as exam boards and awarding bodies;
• Contribute to the review and evaluation procedures in line with the College's quality assurance process;
• Set well-grounded expectations for students in your teaching and tutorial groups using information about best practices and standards.

 Other:

 Seek out and actively participate in professional development activities;

 Prepare assignments for various examining bodies including the Business and Technology Education Council (BTEC) and the  Caribbean Tourism Learning System (CTLS) qualifications offered at ACC; and

Perform any other duties as may be required by the job function that contributes to the efficient and effective operation of the Anguilla Community College.

KEY RELATIONSHIPS

1)       Dean of Studies

2)      President

3)      Chef de Partie and other lecturers

4)      Students

5)      Private employers and their associations, Government agencies, Chamber of Commerce, accreditation and examination                 agencies.

KEY AUTHORITIES

 Authorised to:

• Instruct and train students in specific assigned subject areas
• Interpret the curriculum, course outline and syllabus of a particular area
• Plan, organise and deliver lectures/tutorials
• Assess, record and report on students’ performance behaviours, capacities and talent 
• Maintain a positive learning environment inside and outside the classroom

KEY REPORTS

1)       Schemes of work and lesson plans

2)      Performance appraisals

3)      Curriculum documents

4)      Examination assessment and student performance reports   

5)      Reflection on training and professional development activities

6)      Teaching timetable/schedule

PERFORMANCE PARAMETERS

1)      Overall student performance in examinations, other assessment mechanisms

2)      Satisfaction of students and other stakeholders with the programmes and learning environment

3)      Teacher satisfaction with teaching arrangements and conditions

4)      Completion and evaluation of work plan imperatives

SCOPE OF THE JOB

The job has the responsibility of functioning as senior lecturer with administrative responsibilities to assist in leading the hospitality and culinary arts programming, instruct, teach and train students to meet established standards, specifications, learning and knowledge criteria.

Responsibility for participating in the leadership, planning, monitoring and evaluating the development and operations of the Hospitality & Culinary Arts Division, in line with the strategic plan of the ACC.  To produce trained, skilled, productive and industrious graduates, who meet the needs of education and the public sector in Anguilla and elsewhere; and ensuring that internationally recognised academic and professional standards are achieved and maintained.

PERSONAL QUALIFICATIONS

The desired knowledge, skills and abilities are normally developed in the course of obtaining a bachelor’s degree in Hospitality Studies and/or a related field from an accredited college or university together with at least seven years teaching experience of which at least three years should be supervisory experience in secondary or tertiary education or in an industry as a trainer, or in a similar or related job.  Any other certification in the field of Hospitality Studies and Culinary Arts would be an asset.

This document is intended to reflect those factors considered necessary to describe the principal functions of your job and should not be construed as a detailed description of all work requirements that may be inherent in the job.