The Food and Beverage Production and Service course is a comprehensive vocational training program that equips learners with both theoretical knowledge and practical skills in culinary arts and hospitality service. It prepares students for careers in food production (kitchen operations) and beverage service (restaurant and bar operations), combining professionalism, creativity, and customer service excellence.
The program runs over 12 months (3 academic terms) and includes internal examinations and a final national assessment by NITA, resulting in a recognized trade test certificate.
Duration
12 months
Fees
Course fee: KES 50,700.00
Application fee: KES 1,000.00
Test booking fee: KES 5,300.00
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 (where applicable)
Minimum entry requirements
- Minimum KCPE certificate or its equivalent (basic literacy and numeracy).
- National ID or valid identification document.
- Passport-sized photos for registration.
- Personal stationery (notebooks, pens, flash disk, etc.).
- Commitment to adhere to the institution's code of conduct and class attendance policy.
- Basic computer literacy is an added advantage but not mandatory.
Modules Covered
Term 1 – Foundation of Hospitality
- Introduction to the hospitality industry
- Personal hygiene and grooming
- Kitchen and restaurant safety
- Basic food commodities
- Kitchen tools and equipment
- Table setting and types of service
- Communication and customer service
Term 2 – Intermediate Skills Development
- Food production techniques (local and international cuisine)
- Baking and pastry basics
- Beverage service (non-alcoholic and basic bar service)
- Menu planning and costing
- Cleaning and sanitation practices
- Hospitality ethics and teamwork
- Waiter/waitress training and guest handling
Term 3 – Advanced Practical and Assessment
- Catering for special occasions/events
- Advanced cooking and plating techniques
- Stock control and inventory
- Restaurant operations and management basics
- Role play and simulation exercises
- Entrepreneurship in food and beverage
- Preparation for NITA Trade Test (Grade III)
Additional Entry Requirements
- Minimum age: 16 years.
- Good hygiene and physical stamina, due to the demands of kitchen and restaurant work.
- Interest in culinary arts or hospitality is encouraged.
- Basic knowledge of English is an advantage for communication and reading recipes/menu instructions.