ST PETER’S KUBATANA INDUSTRIAL TRAINING COLLEGE
LECTURER – PROFESSIONAL COOKERY
Job Summary
- Type: full-time
- Location: Highfield
- Category: Education
- Closing Date: 2026-08-07
Key Responsibilities
- Planning, preparing and delivering lectures.
- Tutoring, supervising and assessing students’ performance including project work and Industrial Attachment.
- Conduct research for personal and professional development.
- Offering guidance and counselling services to students
- Contributing to the design, evaluation and review of the syllabus and learning material in the subject area.
- Mentorship on student’s innovations
Requirements
- 5 “O” Levels including Mathematics, English Language and Science.
- National Certificate in Professional Cookery
- Diploma in Culinary Arts / Professional Cookery
- At least two (2) years relevant working experience.
- Possession of a Lecturing/teaching qualification and experience will be be an added advantage
How to Apply
Apply by email: hr@stpeterskubatanaitc.ac.zw
About the Company
St Peter's Kubatana Industrial Training College is a prominent vocational institution situated in Harare, Zimbabwe, dedicated to equipping young individuals with critical practical skills. The college offers comprehensive training programs in diverse industrial and technical fields, including motor mechanics, electrical engineering, carpentry, and welding. Its curriculum emphasizes hands-on experience, preparing students for direct entry into the workforce and fostering entrepreneurship within Zimbabwe's dynamic economic landscape. By addressing skill gaps, St Peter's Kubatana plays a crucial role in empowering Zimbabwean youth with sustainable career pathways. The institution actively contributes to national development by cultivating a competent and readily employable skilled workforce.
Empowering Zimbabwe's workforce through practical industrial and vocational skills.
Frequently Asked Questions
What qualifications are typically required for a Professional Cookery Lecturer in Zimbabwe?
Candidates usually need a relevant culinary diploma or degree, combined with significant industry experience in professional kitchens. A teaching qualification or demonstrated lecturing experience in a TVET (Technical and Vocational Education and Training) institution is often highly advantageous.
What are the common day-to-day responsibilities of a Professional Cookery Lecturer at an industrial training college?
Daily tasks involve preparing and delivering practical and theoretical cookery lessons, assessing student performance, and developing course materials. Lecturers also manage kitchen resources, ensure safety standards, and mentor students for industry readiness.
What is the typical work culture and professional expectation for a lecturer in a Zimbabwean industrial training college?
The culture often emphasizes professionalism, respect for authority, and a strong commitment to student success and practical skill development. Punctuality, dedication, and adaptability to evolving curriculum standards are highly valued within the Zimbabwean education sector.
What are the potential career progression paths for a Professional Cookery Lecturer in Zimbabwe?
Lecturers can progress to Senior Lecturer, Head of Department, or Curriculum Developer roles within the college or other TVET institutions. Further opportunities might involve becoming an industry consultant or opening their own culinary training venture.
What common benefits can a lecturer expect from an industrial training college in Zimbabwe?
Typical benefits usually include standard annual leave, sick leave, and possibly contributions towards a medical aid scheme and a pension fund. Access to professional development workshops and training opportunities is also often provided.
What should I include in my application and what do Zimbabwean employers look for in a Professional Cookery Lecturer?
A strong application includes a detailed CV highlighting culinary experience, teaching skills, and relevant qualifications, accompanied by a compelling cover letter. Employers seek candidates with practical industry experience, strong pedagogical skills, and a passion for developing future culinary professionals.
