The Short Course in Food & Beverage Production, Sales, and Service Management offers a quick, intensive introduction to hospitality skills. Designed for beginners, career switchers, and those seeking hands-on training, this 3-month course equips learners with the essential skills required in kitchens and service areas. The program is accredited by TVET CDACC and delivered through practical sessions guided by experienced instructors.
Introduction to Food Preparation: Cooking basics, ingredients handling, and safety.
Beverage Service Essentials: Identifying beverage types, serving techniques, and etiquette.
Basic Table Setting & Customer Service: Table layout, welcoming guests, and professional conduct.
Kitchen Hygiene & Food Safety: Cleanliness standards, cross-contamination prevention, and kitchen discipline.
Workplace Readiness: Grooming, teamwork, communication, and hospitality values.
Entry Requirements:
KCPE or KCSE Grade E
Career Opportunities: Entry-level roles in fast-food outlets, catering companies, and as kitchen aides or service support staff. Also ideal for personal skill development or small food business startups.
