Assistant Lecturer in Food Processing at Musanze Polytechnic (MP) Under Statute :Deadline: Apr 24, 2024

Job responsibilities

 To contribute to teaching and learning at Advanced Diploma level and tailor-made short Courses, through: Design, preparation, and development of Module teaching materials.  Delivery of Modules through lectures, seminars, tutorials, and other supervisory and coaching methods.  Assessing courses by setting and marking assignments and examination papers.  Attending assessment board meetings  Contribute to the development and implementation of innovative methods of teaching, learning, and assessment, including open and web-based learning, as part of the College’s learner-centered approach to education.  Deliver and supervise students’ examinations as per the set standards  Liaise closely with teaching, technical and administrative staff to ensure quality teaching  Give advice and guidance to students to support their academic progress through the college  Proactively contribute to the development of the curriculum, module, and program reviewing  Supervise the internships, field studies, and students’ research activities  Undertake any appropriate continuous Professional development training to enhance professional skills.  Pursue opportunities for academic research, publication, and funded consultancy.  Liaise with and assist others in the administration and management of programs;  Propose and assist in the recruitment of lecturers and other academic staff to the college;  Perform any other relevant tasks as required from time to time by the college management  Write grant proposals to procure external research funding. Note: 1. Havin 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.

• • 1
    Master’s Degree in Food Engineering

    0 Year of relevant experience

• 2
  Master’s Degree in Food Science and Technology

  0 Year of relevant experience

Required competencies and key technical skills

• • 1. Integrity

• • 2. Strong critical thinking skills and excellent problem solving skills.

• • 3. Inclusiveness

• • 4. Accountability

• • 5. Communication

• • 6. Teamwork

• • 7. Client/citizen focus

• • 8. Professionalism

• • 9. Commitment to continuous learning

• • 10
    Knowledge in TVET policies

• • 11. Knowledge of practical teaching methodology

• • 12. Resource management skills

• • 13. Problem solving skills

• • 14. Leadership skills

• • 15. Mentoring and coaching skills

• • 16. Time management skills

• • 17. Risk management skills

• • 18. Performance management skills

• • 19. Results oriented

• • 20. Digital literacy skills

• • 21. Analytical skills;

• • 22. Skills to operate and maintain food processing machinery

• • 23. Skills in food safety and quality standards

• • 24. Skills in food product development

• • 25.  Skills in meat processing, dairy processing, fruit and vegetable processing

• 26. CfPA Food Training certificate

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