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.
  

• Evaluate student performance and maintain a supportive, positive classroom environment.
  

• Transfer theoretical knowledge, practical skills, techniques, and industry methods effectively. <...