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.
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1Master’s Degree in Food Engineering
0 Year of relevant experience
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2Master’s Degree in Food Science and Technology
0 Year of relevant experience
Required competencies and key technical skills
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1. Integrity
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2. Strong critical thinking skills and excellent problem solving skills.
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3. Inclusiveness
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4. Accountability
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5. Communication
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6. Teamwork
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7. Client/citizen focus
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8. Professionalism
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9. Commitment to continuous learning
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10Knowledge in TVET policies
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11. Knowledge of practical teaching methodology
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12. Resource management skills
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13. Problem solving skills
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14. Leadership skills
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15. Mentoring and coaching skills
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16. Time management skills
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17. Risk management skills
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18. Performance management skills
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19. Results oriented
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20. Digital literacy skills
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21. Analytical skills;
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22. Skills to operate and maintain food processing machinery
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23. Skills in food safety and quality standards
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24. Skills in food product development
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25.  Skills in meat processing, dairy processing, fruit and vegetable processing
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26. CfPA Food Training certificate
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