The Diploma in Food Production, Sales, and Service Management is a comprehensive course designed to equip learners with advanced skills and knowledge in the dynamic hospitality and catering industry. Offered under TVET CDACC, the program emphasizes both practical and theoretical training aligned with industry demands and competency-based education standards.
Food Production Techniques: Advanced cookery, baking, pastry arts, and international cuisine preparation.
Food & Beverage Service: Table service techniques, bar operations, customer care, and event catering.
Nutrition & Dietetics: Basics of balanced diets, food allergies, and menu planning.
Sales & Hospitality Marketing: Restaurant sales strategies, upselling, digital marketing basics.
Inventory & Cost Control: Menu pricing, stock management, waste reduction, profit analysis.
Health & Safety: Food safety standards, kitchen hygiene, occupational health and safety protocols.
Industrial Attachment: Hands-on experience through internship placement in top hotels, restaurants, or institutions.
Entrepreneurship & Management: Business planning, small enterprise management, leadership in hospitality.
Ideal for: KCSE graduates with a minimum grade of C- or C, or holders of a Level 5 qualification looking to pursue careers as chefs, caterers, restaurant managers, or food business entrepreneurs.
