Full time -presence on site - Le Cordon Bleu Paris, 15 Quai André Citroën, Paris France 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. 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, College/university teaching experience in the English language is required. Teaching qualification in teaching and learning and knowledge of the French language will provide a selective advantage. Trainer Qualification is a plus. The candidate should have proven organizational ability, willing to work flexibly and as part of a team. Responsibilities include 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. - 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.