The Diploma in Culinary Arts training entails both practical and academic elements preparing our graduates to cope with the demands and challenges of the professional kitchen. This is achieved through a hands-on core competency training. Some of the units covered include:

• Culinary Operations,
•  Food accompaniments preparation,
• Stocks preparation,
• Soups preparation,
• Meats preparation,
• Desserts preparation and Beverages preparation.

The training includes industrial attachment where trainees are exposed to working in commercial kitchens and gain practical skills to work as a chef.

Qualifications

• Diploma in Culinary Arts – KCSE C- (minus)
• At least 17 years of age

Benefits

• Accredited by The Technical and Vocational Education and Training Curriculum Development,
• Assessment and Certification Council (TVET CDACC)