Roles & Responsibilities:
Deliver hands-on training in Bakery & Confectionery (icing, sponge, chocolate work, fondants, pastries, tarts, pies, breads).
Plan and prepare theory and practical sessions in advance with structured lesson plans.
Use multimedia and modern digital teaching tools to enhance learning experience.
Prepare lecture schedules, assignments, tests, demonstrations, and presentations in advance.
Oversee or support food-related operations for educational events (preferred), ensuring quality standards and smooth execution.
Supervise student projects and provide continuous academic feedback.