The program is aimed at introducing learners to the world of food preparation and culinary theory. It helps the trainee to develop abilities to integrate cooking skills in order to produce a variety of dishes in accordance with set standards of hygiene, safety, personal appearance, and time management of a professional chef.

Graduates will enter the industry as a Chef de Partie with the skills and competencies required in the Foodservice and hospitality industry. Possible Job opportunities can be found in Hotels/Restaurants, Airlines, hospitals and learning institutions, corporate chefs, Events Catering, and Food chain Markets.

Areas covered include;

1. Food safety and hygiene
2. Techniques & Skills in preparation, cooking and Finishing various meals
3. Food & Beverage Service and control
4. Kitchen Organization
5. International Cookery

Entry Requirements: KCSE C –

Duration:  2 Years (8 terms) – Inclusive of 6 Months Industrial Attachment sessions

Tuition Fees: KES. 38,000 per term