This program has been developed for those seeking to advance their career as professional chefs within the catering industry.
This Diploma program provides the learners with basic and advance cookery skills and theoretical knowledge, in addition to kitchen and time management, international cookery, hygiene and safety, and personal appearance skills required of a professional Chef.
The course offers intensive practical and theoretical skills and competences alongside a hands-on approach to daily operations of a large professional and commercial kitchen.
Areas covered include;
- Techniques & Skills in preparation, cooking and Finishing varieties of meals
- Food & Beverage Service Techniques Theory & Practical
- Kitchen Organization
- Food & Beverage Control
- International Cookery
- Menu planning and Product Development
- Contemporary Gastronomy
- Supervising the professional kitchen
Entry Requirements: KCSE D + , Proficiency in English Language
Duration: 2 Year (7 terms)
Tuition Fees-25,000 per term