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Hospitality & Tourism

Artisan in Catering and Accommodation

The Artisan in Catering and Accommodation is a TVET-CDACC Level 4 competency-based programme that trains students in fundamental catering and accommodation skills for the hospitality industry. The course is examined by TVET-CDACC and offered across accredited TVET institutions in Kenya. Students learn basic food handling, room preparation, cleaning, laundry assistance, guest service, and hospitality hygiene practices.

Duration
1 year
Next intake January 2027
Public tuition
Ksh 67,189
Ksh 67,189 total
Job market
High
Market demand for graduates

The short answer

What it costs
Up to Ksh 67,189 a year at a public institution, Ksh 67,189 for the whole course.The detail
Who can get in
A KCSE mean grade of KCSE Mean Grade D- (Minus) or below, or KCPE certificate or above. There is another way in without it.The detail
How long, and when
Takes 1 year, full-time, with 1 months of attachment. Next intake January 2027, at 16 institutions.The detail
Where it leads
8 careers in the catalogue. The least exposed to AI is Pastry Chef, at 5 out of 100.The detail

The programme

What you study, how long it takes, and how it is delivered.

Overview

The curriculum covers basic units including communication skills, numeracy skills, digital literacy, entrepreneurial skills, employability skills, environmental literacy, and occupational safety and health practices. Core units focus on basic catering assistance, room preparation, cleaning, laundry handling, guest service support, and industrial attachment in a hospitality establishment.

Kenya's hospitality sector growth, including new hotels, lodges, and conference facilities, creates demand for entry-level catering and accommodation personnel. Hotels, lodges, hospitals, and educational institutions require trained staff for catering support, housekeeping assistance, and accommodation services.

Training combines classroom theory with practical sessions in kitchen and accommodation environments. Students practice food handling, room preparation, cleaning, laundry assistance, and guest service under supervised conditions. The programme includes industrial attachment in hotels, lodges, or catering establishments where students apply their skills in real hospitality environments.

Graduates work as catering helpers, housekeeping assistants, laundry assistants, room attendants, and accommodation helpers in hotels, lodges, hospitals, and educational institutions. The qualification provides a foundation for progression to Catering and Accommodation Level 5 and Level 6 for supervisory and management roles.

This programme is suitable for KCSE certificate holders with a mean grade of E or KCPE certificate who are interested in practical hospitality skills and seeking direct entry into the catering and accommodation sector.

What you study

8 subjects
  • Basic Food Handling
  • Simple Cooking
  • Cleaning
  • Bed Making
  • Dish Washing
  • Basic Hygiene
  • Kitchen Assistance
  • Workplace Safety

Modules

8 in the programme

  • Workplace Safety and Hygiene

    Year 1Semester 13 creditsCore

    Occupational safety, food hygiene, and health practices in kitchen and accommodation settings including safe equipment use, fire safety, and personal hygiene standards.

  • Basic Food Handling

    Year 1Semester 23 creditsCore

    Safe handling of food ingredients and prepared food including proper storage temperatures, cross-contamination prevention, and food safety practices in kitchen operations.

  • Simple Cooking

    Year 1Semester 33 creditsCore

    Basic cooking techniques for simple dishes including boiling, frying, roasting, and steaming following standard recipes and food preparation methods.

  • Cleaning

    Year 2Semester 13 creditsCore

    Cleaning kitchens, dining areas, and accommodation spaces including sanitising surfaces, equipment cleaning, floor mopping, and maintaining hygiene standards.

  • Bed Making

    Year 2Semester 23 creditsCore

    Bed making and room tidying including linen changing, pillow arrangement, bed presentation, and basic room preparation for guest accommodation standards.

  • Dish Washing

    Year 2Semester 33 creditsCore

    Proper dish washing and kitchen equipment cleaning including manual washing, sanitising, drying, and storage of cutlery, crockery, and cooking utensils.

  • Kitchen Assistance

    Year 3Semester 13 creditsCore

    Assisting kitchen staff with basic tasks including ingredient preparation, equipment setup, food plating support, and routine kitchen duties under chef supervision.

  • Basic Hygiene

    Year 3Semester 26 creditsCore

    Personal hygiene and food safety practices including hand washing, protective clothing use, food handling standards, and personal cleanliness in hospitality environments.

Specialisations

  • Food Preparation Support

    Specialisation in basic food preparation assistance including ingredient preparation, kitchen equipment setup, plating support, and routine kitchen duties under chef supervision.

  • Housekeeping Support

    Focus on basic cleaning and room maintenance including bed making, linen changing, surface sanitising, and guest room preparation for accommodation operations.

  • General Hospitality Support

    General hospitality support operations including dining area setup, dish washing, cleaning, and basic customer service assistance in catering and accommodation establishments.

  • Kitchen Support

    Focus on basic kitchen assistance including ingredient preparation, equipment cleaning, dish washing, and routine support tasks for kitchen operations.

A day as a student

Students spend virtually all their time performing basic kitchen tasks — washing dishes, preparing ingredients, cleaning — and basic housekeeping tasks — making beds, cleaning rooms, and maintaining hygiene.

The trade-offs

In its favourAgainst it
Quick entry to hospitality workforce with basic skills.Entry-level positions have modest salaries.
Most affordable entry point to hospitality.Physical work involving cleaning and standing for long periods.
Foundation for progression to craft, certificate, and diploma.—

What it costs

Tuition at both ends of the market, and how to pay for it.

What it costs, and where

Against 91 hospitality & tourism courses
Public67k to 67k
67k at Public TVET institutions (standardized fee)67k at Public TVET institutions (standardized fee)

Annual tuition in Kenyan shillings, rounded. The upright tick is the median for this field, so a bar sitting entirely to its right is an expensive programme by the standards of its own subject.

The fine print

TVET 67,189/yr public (standardized). Private: unverified.

TVET government funding and HELB loans are available. Artisan programmes are the most affordable entry point to hospitality.

Funding options

  • Technical and Vocational Education and Training (TVET) Funding

  • Higher Education Loans Board (HELB) - TVET Loans

Scholarships

4 recorded

  • County Government Bursaries

    BursaryKenyan

    Residents of respective counties.

  • National Government Affirmative Action Fund (NGAAF)

    BursaryKenyan

    Students from disadvantaged backgrounds.

  • HELB TVET Loans

    LoanKenyan

    Kenyan citizens enrolled in accredited TVET institutions.

  • TVET Funding

    Government fundingKenyan

    Kenyan citizens enrolled in accredited TVET institutions.

Scholarships you could apply for

7 usable where it is taught
Save one and be reminded before it closes

Getting in

The grades, the alternatives, and who accredits the award.

What you need

KCSE mean grade
KCSE Mean Grade D- (Minus) or below, or KCPE certificateminimum entry
Alternative entry

KCPE certificate holders are also eligible. No specific subject requirements.

When it next starts

Taught at 16 institutions
January 202716 institutions

Including Kirinyaga University, Dedan Kimathi University of Technology, Technical University of Mombasa.

May 202716 institutions

Including Kirinyaga University, Dedan Kimathi University of Technology, Technical University of Mombasa.

September 202716 institutions

Including Kirinyaga University, Dedan Kimathi University of Technology, Technical University of Mombasa.

How you are assessed

3 components

  • Practical Projects

    Project25% of the mark

    Completion of basic kitchen and housekeeping tasks.

  • Competency-Based Practical Assessment

    Practicum60% of the mark

    TVET-CDACC competency assessment of practical hospitality skills.

  • Theory Assessment

    Test15% of the mark

    Basic written assessment of supporting hospitality knowledge.

Accreditation

  • Technical and Vocational Education and Training Authority

    NationalRequired

    Mandatory accreditation for all TVET institutions and programmes in Kenya.

  • TVET Curriculum Development Assessment and Certification Council

    NationalRequired

    Examining and certifying body for competency-based programmes under the Kenya National Qualifications Framework (KNQF).

Accredited by Technical and Vocational Education and Training Authority (TVETA) and certified by TVET Curriculum Development Assessment and Certification Council (TVET-CDACC) under the Kenya National Qualifications Framework (KNQF). The programme is accredited by the Commission for University Education (CUE), the statutory body responsible for quality assurance and regulation of university education in Kenya.

Where it leads

The roles it opens, and what you leave with.

Where graduates go

4 roles

  • Kitchen Porter

    High demandKsh 25,000 to Ksh 42,000

    Support kitchen operations with washing, cleaning, and basic preparation.

  • Kitchen Assistant

    Moderate demandKsh 26,000 to Ksh 44,000

    Assist with basic kitchen tasks under supervision.

  • Cleaner

    High demandKsh 23,000 to Ksh 38,000

    Clean and maintain hospitality premises.

  • Housekeeping Helper

    Moderate demandKsh 24,000 to Ksh 40,000

    Assist with basic housekeeping and room maintenance.

Graduate outcomes

Graduates work as kitchen porters and cleaners in hotels, restaurants, and hospitality establishments across Kenya.

Where these fields lead

8 careers

Certifications

Common misconceptions

  • Artisan hospitality is not a real qualification

    It is a TVET-CDACC certified qualification providing entry to the hospitality profession with clear progression paths.

  • Kitchen and cleaning work doesn't need training

    Professional hospitality requires hygiene standards, safety, and efficiency — training improves employability.

  • Artisan graduates are stuck in low-level roles

    Artisan graduates can progress to craft, certificate, and diploma levels in hospitality.

  • This programme has limited career opportunities.

    Graduates pursue diverse career paths across multiple sectors in Kenya and internationally.

Further reading

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