Assistant Professor (Food Production)

Company Description

CT Group of Institutions is a distinguished educational organization committed to excellence in education and nurturing holistic growth. Offering a broad spectrum of programs ranging from pre-schools to postgraduate studies, CT Group provides top-tier educational facilities, including Wi-Fi-enabled campuses, modern libraries, and advanced laboratories. The group is dedicated to fostering a nurturing learning environment supported by experienced academicians to prepare students for professional success. CT Group offers graduate and postgraduate courses in diverse fields such as Engineering, Management, Hospitality, Fashion Designing, Commerce, and Education, among others.

Role Description

This is a full-time on-site role for an Assistant Professor (Food Production) at CT Group of Institutions, located in Jalandhar I. The Assistant Professor will be responsible for preparing and delivering lectures, conducting practical sessions in food production, and developing course materials. Additional responsibilities include mentoring and guiding students, conducting research and publishing scholarly articles, contributing to curriculum development, and assessing student performance through assignments and examinations. Collaboration with other faculty members to enhance academic programs will also be an integral part of the role.

Qualifications

• Expertise in Food Production techniques and culinary arts, with the ability to conduct practical sessions effectively.
• Strong teaching and communication skills to deliver engaging lectures and mentor students.
• Research capabilities, including conducting studies, writing and publishing academic papers.
• Experience in course and curriculum development in line with industry standards.
• Ability to evaluate student performance and provide constructive feedback for improvement.
• Educational qualification: A Master’s degree in Hotel Management, Food Production, Culinary Arts, or a closely related field.
• Familiarity with industry standards and practices in food production and hospitality management is an advantage.
• Proficiency with digital tools and technologies for modern education and course material preparation is desirable.