Colleges and Universities Offering Diploma in Culinary Arts in Kenya

  • Course Name: Diploma in Culinary Arts(Culinary Arts)
  • Major Subject: Culinary Arts
  • Course Category: Diploma Courses

Institutions Offering Diploma in Culinary Arts

  •  Boma International Hospitality College, Nairobi  

    Course Entry requirements:

    -KCSE Mean grade C- (MINUS) with C- (MINUS) or above in English or Kiswahili and a D (PLAIN) in Mathematics
    -IB/ A – Level 4 Credits
    -IGCSE 4 'O' Passes with D and above and/or equivalent of a mean grade of C- (MINUS) with E in Math and a D English or Kiswahili
    -SATs 1060 and above out of 1600.

    Course Duration:2 years.

    Study Areas:

    -Business Applications and IT
    -French
    -Basic First Aid and Fire Safety Training
    -Kitchen Operations and Management
    -The Best of European Cuisine
    -Introduction to Kitchen Management
    -Kenya Concepts
    -Applied Hotel Operations Practical at BOMA Hotel
    -Introduction to Culinary Arts
    -Baking and Pastry Arts
    -The Art and Science of Food
    -Introduction to Wine and Beverages
    -Business Communication, Writing, Research and Study Skills
    -International Cuisines: Classical to Fusion
    -Garde Manger
    -Restaurant Service and Management
    -Small Business Management
    -Business Ethics
    -Mandarin
    -Advanced Food Concepts
    -Advanced Pastry and Baking Arts
    -Food and Beverage Management
    -Food and Beverage Marketing in the Digital
    -Hospitality Law
    -Mandarin 2



  •  Tsavo Institute of Technology, Voi   
    Course entry requirements
    -A mean grade of of C- minus at KCSE

    Program duration: 1 1/2 years

    Exam body: City and Guilds

    Course content
    -Supervise staff training
    -Food safety supervision for catering
    -Resource management in food preparation
    -Menu Planning and costing
    -Global influences in eating and Drinking
    -Supervised food production.
    -Principles and practice of management
    -Introduction to office management
    -Culinary Theory;
    -Culinary Practical
    -Costing and control;
    -Nutrition;
    -Hygiene;
    -International Business communication;
    -Foreign Languages:-German and /or French
    -Environmental Studies;
    -Computer Knowledge




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