Diploma in Food Preparation and Culinary Arts

Course Description

This is a 2-year program that introduces the learner to the world of food production through basic operational techniques and hands-on core competency training. It equips the learner with the following skills:

  • Food safety
  • Meet guest requirements through menu planning
  • Mise en place
  • Cooking methods, techniques and commodities: boiling, poaching and steaming
  • Cooking methods, techniques and commodities: stewing and braising
  • Cooking methods, techniques and commodities: baking, roasting and grilling
  • Cooking methods, techniques and commodities: deep and shallow frying
  • Understand food commodities

 

Possible career Opportunities after Course Completion:

  • Chef in cruise ship, hotels, restaurants, retail outlets, hospitals, international schools
  • Restaurant owner
  • Food Blogger
  • Consultant Chef
  • Personal Chef

Entry requirements

  • KCSE Mean grade D+
  • Or D+ above in English or Kiswahili and
  • D- IN Mathematics.
  • IB/A Level 4 Credits with at least a C in English
  • IGCSE 4 ‘O’ Passes with D and above with at least a C in English or Kiswahili and C in Math or any Science

Course duration

2 years (4 Semesters in class and 2 Terms on attachment/internship)

Course intake

January, May, September

Admission requirements

ID/Passport, Passport photo, Academic documents

Reference letter, Motivation letter(optional)

Fees structure per annum

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Study subjects

  1. Understand the hospitality industry
  2. Understand business success
  3. Provide guest service
  4. Awareness of sustainability in the hospitality industry
  5. Professional workplace standards
  6. Understand own role in self-development
  7. Food safety
  8. Meet guest requirements through menu planning
  9. Mise en place
  10. Cooking methods, techniques and commodities: boiling, poaching and steaming
  11. Cooking methods, techniques and commodities: stewing and braising
  12. Cooking methods, techniques and commodities: baking, roasting and grilling
  13. Cooking methods, techniques and commodities: deep and shallow frying
  14. Understand food commodities
  15. Internship of 30 weeks in a 4 or 5 star- rated hotel/Luxury Brand

Enrollment

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