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 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 with skills and competencies required to succeed as professional cooks in the Food service 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;
- Food safety and hygiene
- Techniques & Skills in preparation, cooking and Finishing various meals
- Food & Beverage Service and control
- Kitchen Organization
- International Cookery
Entry Requirements: KCSE D
Duration: 1 Year (4 terms)
Tuition Fees : 25,000 per term