We are a hospitality college that offers courses in DPCHM, DSW, and DPCA.

Key Responsibilities:

1. Develop and deliver engaging lectures, demonstrations, and practical sessions to educate students on Food Production Theory and Practical topics, including culinary techniques, recipe development, kitchen safety, and sanitation standards.
   

2. Design and implement hands-on training activities in our state-of-the-art kitchen facilities, providing students with opportunities to apply theoretical knowledge and develop practical culinary skills.
   

3. Create instructional materials, such as lesson plans, presentations, recipes, and assessments, to support student learning and ensure alignment with program objectives and industry standards.
   

4. Assess student performance through practical evaluations, written exams, cooking demonstrations, and other assessment methods, providing timely feedback and guidance to support their academic and professional growth.
   

5. Stay abreast of industry trends, culinary innovations, and best practices in food production, incorporating relevant information into course curriculum to enhance student learning outcomes and prepare them for successful careers in the culinary arts.
   

6. Collaborate with colleagues, industry professionals, and guest chefs to enrich the educational experience, participate in curriculum development initiatives, and contribute to the continuous improvement of academic programs.
   

7. Freshers can also apply.