This is a 2-year program that introduces learners to the world of food production through basic operational techniques and hands-on core competency training.

What will I cover as core subjects?

  • Food safety 
  • Menu planning
  • Cooking methods, techniques and commodities: boiling, poaching and steaming, stewing and braising, baking, roasting and grilling, deep and shallow frying
  • Industrial attachment (24 weeks-12 weeks every academic year

What are the opportunities after completion of the program

  • Progress to Level 2 Diploma in Food Preparation and Culinary Arts – Patisserie
  • Progress to Level 3 Diploma in Culinary Arts and Supervision
  • Employment opportunities as a chef in cruise ship, hotels, restaurants, retail outlets, hospitals, international schools
  • Restaurant owner
  • Food Blogger
  • Consultant  Chef
  • Personal Chef

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Edith Mutai

Hotel Management

This is a 1-year program that equips the learner with professional service skills to operate within a hotel/airline/hospital. 

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Course Features

  • Duration : 104 week
Price :
Free

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