The purpose of this course is to develop students’ cooking skills and ability to integrate cooking skills to produce a variety of dishes as a junior chef. It also provides students with the skills required to work in a professional kitchen in relation to time management, hygiene, safety, and personal appearance skills required.
Areas covered include;
- Food safety and hygiene
- Skills in preparation and cooking various menu items
- Food & Beverage Service
- Menu planning and teamwork
Entry Requirements: KCSE D+
Duration: 1 Year (4 terms)
Tuition Fees: KES. 35,000 per term
