Job offer in Ireland

School of Culinary Arts and Food Technology 

The School of Culinary Arts and Food Technology aims to deliver world-class teaching and learning that will help shape the next generation of leaders in the food and drink sectors. With over 80 years in existence, we offer a range of innovative programmes both full-time and part-time from Higher Certificate, Ordinary, Honours, Masters and PhD research degrees. With over 500 students, we are the leading provider of education, training and research for the culinary and food related industries in Ireland. We are now located across three campuses of the university - with Culinary Arts as a focus on our Grangegorman and Tallaght Campus', while Horticulture is taught on our Blanchardstown campus.

Our new state-of-the-art facilities in the Central Quad on the Grangegorman Campus comprise of:

• 150-Seat Lecture and Demonstration Theatre

• Eleven Teaching Kitchens – (5 Hot Kitchens, 1 Food Product Development Kitchen, 3 Pastry Kitchens and 2 Bakeries)

• Two Training Restaurants • One Training Bar

• One Beverage and Wine Tasting Lab

Job Description & Person Specification

The School of Culinary Arts and Food Technology is seeking to appoint a Lecturer in Culinary Science (Molecular Gastronomy).

The successful candidate will contribute with expertise in Culinary Science with a specialism in Molecular Gastronomy. The successful candidate will have a strong theoretical knowledge in Culinary Science in a hospitality/industrial and/or academic setting. The ideal candidate will have industrial experience applying scientific knowledge and culinary skills in a food and/or beverage hospitality, retail, manufacturing or related facility, and have expertise in related culinary ingredients, equipment, technology, and culinary recipe development and processes.

The role requires the lecturer to have excellent communication skills, in using and teaching hospitality/industry-standard Culinary Science with a specialism in Molecular Gastronomy. They will possess a strong theoretical knowledge in Culinary Science in a hospitality/industrial and/or academic setting. The ideal candidate will be familiar with modern teaching methodologies to apply them into the academic programmes of the School and will enable the development of research in Culinary Science (and specifically Molecular Gastronomy).

Queries to Pr Roisin Burke, TU Dublin : roisin.burke@tudublin.ie