The Artisan Certificate in Food & Beverage Production, Sales, and Service Management is a practical, foundational course tailored for individuals seeking entry-level skills in the hospitality industry. It is ideal for youth and adult learners with basic academic qualifications and a strong interest in food production and customer service. The course is fully accredited by TVET CDACC and emphasizes competency-based training aligned with industry standards.
Introduction to Food Production: Basic cooking techniques, kitchen tools, and food preparation.
Beverage Service Basics: Types of beverages, service techniques, and hygiene practices.
Customer Service Skills: Handling guest requests, hospitality etiquette, and communication.
Basic Catering Operations: Table setup, serving styles, and simple catering practices.
Kitchen Health & Safety: Food safety guidelines, personal hygiene, and accident prevention.
Introduction to Entrepreneurship: Basic skills for starting small-scale food ventures.
Practical Training/Attachment: Real-world exposure in restaurants, hotels, or institutions.
Entry Requirements:
KCSE Grade E or D-, or possession of a Level 3 Qualification in a related field.
Career Pathways: Trainee kitchen assistants, service crew, catering support staff, or a stepping stone to the Craft Certificate level.
