Culinary Arts


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.


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


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

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