Le Cordon Bleu Ottawa Culinary Arts Institute
Academica Group Inc
Ottawa, ON
Reporting to the Representative Director, and working closely with the Program Director at the University of Ottawa, and the Academic Manager at Le Cordon Bleu Ottawa, the Program Manager will be responsible for leading and coordinating curriculum design, program development and industry partnership development at Le Cordon Bleu Ottawa for courses offered as part of the Bachelor of Integrated Food Sciences (BIFS) offered in conjunction with the University of Ottawa, the Diploma in Culinary Management offered at Le Cordon Bleu Ottawa and the Le Cordon Bleu Online Offerings. The incumbent is expected to assume the role of Senior Lecturer at the school and will provide academic support for the Le Cordon Bleu Ottawa teaching team while contributing to program evaluation and development. The incumbent is expected to have extensive teaching, research and curriculum design experience, and should have previous professional experience within the culinary industry.

The Honours Bachelor of Integrated Food Sciences is an innovative multidisciplinary program delivered jointly by the University of Ottawa and Le Cordon Bleu Ottawa. The program will prepare future graduates to take on leadership roles in any industry where food innovation plays a key role, including healthcare, education, hospitality, business, or research and development. Graduates of this program will have a broad, comprehensive understanding of food and nutrition-related practices and will be equipped to provide strategic leadership and operational guidance in commercial settings.

The Diploma in Culinary Management has been designed as the next level of studies for culinary students that have completed the le Cordon Bleu Classis Cycle and who have achieved excellence in their ability to replicate the classical practical skills of culinary arts. The program provides advanced practical and technical culinary skills, in conjunction with gastronomy and supervisory management studies. With an emphasis on creativity and innovation, this highly interactive program is uniquely designed to give students the specialized skill set to achieve exceptional proficiency in their chosen culinary arts career.

The Le Cordon Bleu Online Offerings are part of continuing education and designed to fit online delivery and flexibility for the end user. A particular attention is paid to the quality of the material and delivery.

  • Fluency in both spoken and written English and French is required. Fluent proficiency in another language would be considered an asset.
  • A minimum of 3-5 years' relevant professional experience in the Culinary and/or Food Science Industry preferred. Knowledge of the North American market for culinary education and prior experience in the hospitality industry preferred.
  • Three to five years of teaching and curriculum development experience at the college or university level required.
  • Comprehensive understanding of higher education in Canada and comparable international education programs considered an asset.
  • Honours degree in Hospitality, Culinary Management, Food Sciences or related field required. Master's degree required, PhD Preferred.
  • Demonstrated experience and competence with social media (Facebook, Twitter, LinkedIn, Instagram) and online platforms, Microsoft Office 365, Adobe Creative or similar, Google Analytics.
  • Comprehensive understanding of luxury and prestige brands as well as the hospitality environment an asset
  • Online Content development/Delivery experience while not required, would be looked at positively.
  • Collaborate with the Sales and Marketing Director and the Academic Manager in the day to day management of academic partnerships between Le Cordon Bleu Ottawa and other institutions with joint academic programs.
  • Lead Curriculum Development and Program Management for the Bachelor of Integrated Food Sciences (BIFS) programme and the Diploma in Culinary Management (DCM) on behalf of Le Cordon Bleu Ottawa.
  • Assist with the Curriculum, Material and Program management for Le Cordon Bleu Online programmes.
  • Ensure that Le Cordon Bleu Ottawa courses are developed, approved and delivered in accordance with the academic standards of the Le Cordon Bleu network as validated by the International Academic Board of La Fondation Le Cordon Bleu.
  • Collaborate with the University of Ottawa to ensure that courses in the Bachelor of Integrated Food Sciences (BIFS) programme are developed and delivered in accordance with uOttawa academic standards.
  • Collaborate with academic and professional staff at the University of Ottawa and Le Cordon Bleu Ottawa to conduct regular reviews of the Programme and annual monitoring conducted in accordance with the academic procedures at the University of Ottawa and Le Cordon Bleu Ottawa.
  • Represent Le Cordon Bleu Ottawa at meetings at the University of Ottawa which relate to the Bachelor of Integrated Food Sciences (BIFS) Programme.
  • Collaborate with the Sales and Marketing Director and Academic Manager to identify and recruit appropriate students and industry partners to participate in the Bachelor of Integrated Food Sciences (BIFS) programme and the Diploma in Culinary Management (DCM) on behalf of Le Cordon Bleu Ottawa.
  • Liaise with Le Cordon Bleu Ottawa Sales, Marketing and Admissions teams regarding student recruitment, the assessment of applications, the design and delivery of professional development and industry placements, work integrated learning opportunities and internship opportunities.
  • Collaborate with the Academic Manager to ensure availability of teaching facilities for all academic programmes.
  • Advise the Academic Manager and Sales and Marketing Director of staffing and resource requirements for the Diploma in Culinary Management and the Bachelor of Integrated Food Sciences.
  • Coordinate the Online development and delivery activities in collaborating with Le Cordon Bleu International.
  • Develop and maintain partnerships with professionals and Chefs from leading local, national and international establishments operating in different facets of the Culinary Industry. Collaborate with the Academic Manager to arrange guest lectures, seminars and events at the school.
  • Facilitate opportunities for students to collaborate with and be mentored by professionals in the Culinary and Hospitality Industry.