The Food and Beverage Department trains students in hospitality skills for hotels, restaurants, and catering services, blending theory with practical culinary and service expertise. Key offerings include:
Core Curriculum:
Food preparation (baking, cooking techniques), menu planning, beverage service (bartending, coffee arts), hygiene/sanitation (HACCP), customer service, and cost control.Hands-On Training:
Fully equipped kitchens, mock dining areas, and bar setups for real-world simulations; covers Kenyan/international cuisines.Duration & Certification:
6-18 months, awarding diplomas like KNEC or TVET Authority certifications, with options for barista or patisserie specializations.Career Outcomes:
Roles as chefs, waitstaff, bartenders, or caterers; strong links to Kenya's tourism sector for internships and jobs.
Emphasizes food safety, entrepreneurship, and sustainable practices tailored to local demands.
Duration: 6 – 9 months (CBET)
Approximate Fees: KSh 20,000 – 30,000 per year (subject to change; includes practical kits)
Entry Requirements: KCSE Grade E and above or KCPE certificate (or equivalent). Prior learning and experience (RPL) are considered and encouraged. Open to school leavers and mature students.
Approximate Fees: KSh 20,000 – 30,000 per year (subject to change; includes practical kits)
Entry Requirements: KCSE Grade E and above or KCPE certificate (or equivalent). Prior learning and experience (RPL) are considered and encouraged. Open to school leavers and mature students.
- Food and Beverage Production Level 3 &4(CBET)
- Food and Beverage Service Level 3 &4(CBET)
- Food and Beverage (NITA all Grades)