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Senior Lecturer - Culinary / Pastry

Taylor's University Sdn Bhd


Teaching & Learning

  • Undertake teaching and teaching-related duties such as design, preparation and development of teaching materials; conduct classes/lectures, tutorials and practicals; consultation with students, invigilation, marking and assessment

  • Participate and contribute in high-quality programme and curriculum development

  • Plan and implement teaching strategies to optimize student learning as well as to motivate them

  • Support in research project work and scholarship of postgraduate students

  • Establish and maintain high standards of teaching and effective learning to meet the University’s teaching and learning expectations



  • Participate in scholarly activities, including undertaking research, conference presentation, journal publications and relevant community work

  • Support efforts to secure grants for research activities and scholarship as co-researcher

  • Achieve the specified set of research outcome targets for Senior Lecturer level of appointment


Administration and Other Activities

  • Undertake and contribute to administrative responsibilities such as attending departmental meetings, participate in committees and working groups within the Department, School and Faculty

  • Participate in continuous relevant professional activities

  • Assist in establishing linkages with external organisations/ professional bodies in academic-related matters



  • Possess minimum Master Degree in related to Culinary or Pastry Discipline; culinary, pastry, gastronomy, food studies, or foodservice from a recognized university with industry experience and a minimum of 5 years of teaching experience

  • A candidate with a doctoral qualification (PhD) or pursuing PhD is preferred.

  • Able to conduct practical classes in pastry, bread making, sugar and chocolate works OR in culinary, Asian Cuisine, molecular gastronomy, and culinary management etc.

  • Experience working in a higher education environment with a track record of teaching experience and professional knowledge of curriculum development, a good record of professional experience with evidence of coaching and mentoring and high quality of presentation skills.

  • Experience in developing teaching methodologies and materials including the effective use of IT technologies in the facilitation of teaching and learning.

  • Experience working on food research projects and activities or experience of professional practice/consultancy work, including evidence of appropriate outputs and supervision of Undergraduate/Honours student

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