Job Description
Prepare and deliver Practical Modules
To supervise all workshop activities.
Assess (examine and mark) students for every practical module taught.
Plan and execute innovation projects.
Prepare teaching materials and equipment.
Plan and execute innovation projects.
To build Trainer portfolios
Timely submit trainer portfolio for verification
Facilitate learners to build trainees portfolios
Mentor students
Provide student counselling and carrier guidance.
Creation of new practical projects made in Rwanda
Participate in planning and development of curriculum as well as curriculum revision
Implement curriculum
Harmonize curriculum with related curricula
Engage in continuous professional development.
To network and share knowledge.
Perform personal academic reading.
Participate in academic research.
Assist; support other departments
Participate on need assessment and technical specifications preparation.
Engage in cooperate social responsibility.
Transfer skills and knowledge to the community.
Engage in community support projects of the institution.
Engage in consultancy services and any other income generating activities.
Note: 1. Having a professional certificate for any of the required technical skills is an
added advantage
2. Current academic staff in all IPRCs are not allowed to apply for these academic
positions.
Minimum Qualifications
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Bachelor’s Degree in Food Science and Technology
1 Year of relevant experience
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Bachelor’s Degree in Food Biotehcnology
1 Year of relevant experience
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Bachelor’s Degree in Food Microbiology
1 Year of relevant experience
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Advanced Diploma in Food processing
0 Year of relevant experience
Competency and Key Technical Skills
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Integrity
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Strong critical thinking skills and excellent problem solving skills.
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Inclusiveness
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Accountability
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Communication
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Teamwork
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Client/citizen focus
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Professionalism
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Commitment to continuous learning
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Skills in food product development
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Knowledge of ISO 22000 and HACCP
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Skills in nutritional characteristics of food
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Skills in food risks analysis
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Skills of food processing enterprise operations and labour management
