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Food and Beverage

Food and Beverage Production and Service

Bahati Vocational Training Centre
Food and Beverage

This course provides trainees with foundational skills in food preparation, cookery, and beverage service as per KNEC and NITA standards. Learners gain hands-on experience in kitchen operations, table service, menu planning, food safety, and hygiene. The course prepares graduates to work in hotels, restaurants, catering services, or start their own food businesses. Trainees are also guided to sit for NITA Grade III–I trade tests or KNEC Artisan examinations.

Duration

12 months

Fees

Course fee: KES 45,000.00

Application fee: KES 100.00

Test booking fee: KES 5,000.00

Training Format

  • Full-time, competency-based training with a strong emphasis on practical kitchen and service skills
  • Instructor-led classroom theory sessions aligned with KNEC/NITA curriculum
  • Daily hands-on practice in fully equipped kitchen and restaurant lab setups
  • Internal assessments, continuous evaluation, and preparation for Trade Test (NITA) or KNEC exams
  • Industrial attachment or workplace-based learning for real-world experience.

Minimum entry requirements

  • Minimum KCPE certificate or its equivalent (basic literacy and numeracy).
  • Preferred: Kenya Certificate of Secondary Education (KCSE) for advanced or modular options
  • National ID or valid identification document.
  • Passport-sized photos for registration.
  • Personal stationery (notebooks, pens, etc.).
  • Chef and waitress or waiters dressing code.
  • Willingness to adhere to the institution's code of conduct and class attendance policy.

Equipment available at institution

Commercial oven, gas cylinder with gas cooker, cooking utensils, deep fryers, etc.

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Learning Outcomes

Upon completion of this course, learners will acquire practical skills and professional competencies in food production and service, enabling them to work in the hospitality industry or manage their own food enterprises.

  • Prepare and cook a variety of local and international dishes using appropriate methods and techniques
  • Apply principles of nutrition, hygiene, and food safety in kitchen and service environments.
  • Set up and manage dining areas for different types of meal services (a la carte, buffet, table d'hôte, etc.)
  • Perform professional food and beverage service, including table setting, order taking, and serving.
  • Use kitchen and restaurant equipment safely and efficiently.
  • Handle customer service professionally and maintain a hospitable environment.

  • Manage place and workflow in kitchen and service operations.

  • Demonstrate basic skills in menu planning, costing, and food presentation.

  • Prepare for NITA Grade III-I tests or KNEC Artisan examinations.

  • Exhibit personal hygiene, grooming, and work ethics suitable for the hospitality industry.

Testimonials

Food and Beverage

Name: Elizabeth Akoth

Graduate, Food and Beverage Production and Service, Class of 2024
“I always had a passion for cooking but lacked formal training. Joining Bahati VTC gave me the skills and confidence I needed. From mastering kitchen hygiene to perfecting food presentation and service, the instructors equipped me for the real world. I now work as a cook in a busy hotel in Jomo Kenyatta Airport and dream of opening my own café. The hands-on learning and mentorship made all the difference."

Graduates of this course will be awarded a nationally recognized certificate upon completion, examined by either NITA (Grade III-I) or KNEC (Artisan/Craft Level) depending on the selected track.