OVERALL PURPOSE OF THIS JOB:

• To manage the academic processes of the company by ensuring legislative compliance regarding registration of the institution and accreditation of our courses. 
• Work closely with the Senior Chef on the Culinary Art programmes.

KEY RESULT AREAS:

Implement and manage Academic and accreditation function and align to CCS & HSM strategic goals. 

• Maintain and manage all duties related to the accreditation function with City & Guilds, QCTO,SETA’s, DHET, CHE.
• Compile statistical data for the term.
• Ensure Academic integrity of all programmes at CCS & HSM
• Ensure the on-time and quality delivery of all learning materials to the branches
• Ensure adequate quality assurance systems, policies and procedures are in place to meet regulatory requirements of doing business as a private provider in South Africa.
• Related Research and strategic development: Library research assignments and Company research report.
• Manage internal verification/Moderation.
• M&E Audits from Accrediting Bodies remediation.
• Verification and management of the Examination process.
• Manage the process of accreditation and ensure CCS is compliant with the relevant accreditation and and professional institutions.

Manage the Quality Management System effectively and ensure alignment to the Further and Higher Education Bodies, City & Guilds and Partner Organizations

• Ensure the maintenance, review and improvement of the QMS generally.
• Ensure campus adherence to the company’s QMS.
• Undertake quality audits to the branches.

Product Profitability & Costs 

• Assist with the budgetary process for new intakes twice a year.
• Ensure enrollment numbers of match class capacity Criteria: Minimum and Maximum number of students per programme/product to host programs cost effective.
• Ensure forecast match students numbers: Examination Registration, named Registration.
• Ensure CAPEX are completed during budgetary process and no overspend and in accordance with process and policy.

Manage performance of the Academic department 

• Review and update staffs job descriptions and performance contracts on a regular basis.
• Perform appraisals of staff every three months.
• Identifying training needs and address.
• Monitor the performance of the staff against performance contract.

Curriculum and Chefs (Trainers / Assessors) 

• Ensure Training and development for all Lecturers.
• Ensure a good relationship between awarding bodies and Lecturers are uphold.
• Ensure effective representation of the Academic Department interest’s within and outside of Capsicum.
• Ensure appropriate quality assurance  checks are conducted within the curriculum in line with policies and procedures of regulatory and awarding bodies.
• Provide curriculum related advice and guidance to the management team and Director on new programs and teach-outs.
• Act as lead internal verifier within the program area including liaison  with relevant awarding bodies and External verifiers.
• Provide regular progress reports, highlighting any areas of concern on all relevant aspects of the business and learner activity.
• Ensure that a defined programs operate within the requirements of curriculum assessments and examination regulation and in accordance with policies and procedures, timetabling/schedules and staffing.
• Ensure course material is up to date and relevant to curriculum outcomes. Ensure material is loaded onto the LMS platform.

New Product Development – new courses related to current market trends / gaps. 

• Remain aware of market trends and/or gaps.
• Identify courses(product) that can be added to market offering.
• Acquire short courses by submitting relevant documentation to regulatory bodies.
• Develop new learning material(and support material) to offer new courses.
• Roll out and monitor implementation of new products.
• Assist with marketing approach for new products.
• Report to MANCO in success of new product.
• Critically assess viability of new product after a period of time.

Innovation – new ideas on better / contemporary modes of deliver and/or general student experience 

• Identify areas of improvement: Update learning material, introduce new support material, consider alternative mode of delivery.
• potentially negotiate customized product to best suit CCS Needs.
• Conduct viability study before final decision.
• implement and train others in new initiatives 
• Monitor and evaluate after a period.

QUALIFICATION REQUIREMENTS:

• Three-year tertiary Hospitality or Education qualification NQF 6/7 and Chef Qualification 
• Post Graduate qualification in Curriculum Studies (Ideal)

SKILLS REQUIREMENTS

• Excellent sales and negotiation skills
• Good business acumen
• The ability to motivate and lead a team
• Coaching and mentoring skills
• Initiative and enthusiasm
• Excellent communication and ‘people skills’
• Good listening skills
• Good planning and organizational skills
• Self-confident & self-motivating

EXPERIENCE REQUIREMENTS:  

• At least 5 – 8 years’ experience in Academic and QA management. 

LEGAL REQUIREMENTS, CERTIFICATES, LICENCES, REGISTRATIONS

• Assessor
• Moderator