Hospitality & Tourism

Artisan in Food and Beverage

The Artisan in Food and Beverage is a TVET-CDACC Level 4 competency-based programme that trains students in fundamental food and beverage service 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, beverage service, table setting, customer service, and hygiene practices for restaurants, hotels, and catering establishments.

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 food and beverage service, table service, beverage preparation, basic food hygiene, customer interaction, and industrial attachment in a hospitality establishment.

Kenya's hospitality sector continues to expand with new hotels, restaurants, and catering establishments creating sustained demand for entry-level food and beverage service personnel. The growth of domestic tourism, conference facilities, and urban dining establishments provides diverse employment opportunities for trained service staff.

Training combines classroom theory with practical sessions in restaurant and kitchen environments. Students practice table setting, food service, beverage preparation, customer interaction, and hygiene procedures under supervised conditions. The programme includes industrial attachment in a hotel, restaurant, or catering establishment where students apply their skills in real service environments.

Graduates work as food service helpers, bar assistants, waiters, kitchen porters, and catering assistants in hotels, restaurants, bars, and catering companies. The qualification provides a foundation for progression to Food and Beverage 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 food and beverage service sector.

Duration: 1 year
Public, up to: Ksh 67,189
Private, up to: Ksh 52,500
Job market: High

The programme

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

Practicalities

Study mode: Full-time
Attachment: 1 months
Average class: 30 students
Award: Artisan Certificate

What you study

8 subjects

Basic Food Handling
Simple Beverage Service
Table Setting
Dish Washing
Basic Hygiene
Kitchen Assistance
Basic Customer Service
Workplace Safety

Modules

8 in the programme

Workplace Safety and Hygiene
Year 1Semester 13 creditsCore
Occupational safety, food hygiene, and health practices in food and beverage settings including safe equipment use, fire safety, and personal hygiene standards.
Basic Food Handling
Year 1Semester 23 creditsCore
Safe handling and serving of food including proper holding temperatures, contamination prevention, and food safety practices for food and beverage service.
Simple Beverage Service
Year 1Semester 33 creditsCore
Basic beverage preparation and service including tea, coffee, juices, and soft drinks preparation following standard beverage service procedures.
Table Setting
Year 2Semester 13 creditsCore
Setting tables for service including cutlery placement, glassware arrangement, napkin folding, and table clearing following standard food service presentation.
Dish Washing
Year 2Semester 23 creditsCore
Proper dish washing and equipment cleaning including manual washing, sanitising, drying, and storage of cutlery, crockery, and glassware for food service operations.
Kitchen Assistance
Year 2Semester 33 creditsCore
Assisting kitchen staff with basic tasks including ingredient preparation, equipment setup, food plating support, and routine kitchen duties under supervision.
Basic Customer Service
Year 3Semester 13 creditsCore
Basic customer interaction and service skills including greeting, order taking, table service, and handling customer requests in food and beverage settings.
Basic Hygiene
Year 3Semester 26 creditsCore
Personal hygiene and food safety practices including hand washing, protective clothing, food handling standards, and personal cleanliness in food service environments.

Specialisations

Sales and Services
Basic food and beverage sales and service support including order taking, table service, customer interaction, and basic food service operations in catering establishments.
Production, Sales and Service
Basic food production and service support including simple food preparation, beverage service, customer interaction, and combined kitchen and service duties.
Production, Sales and Management
Basic food production and management support including simple cooking, stock monitoring, sales tracking, and basic kitchen operations assistance in catering establishments.
Banquet Service
Basic banquet and event service support including table setup, food service, beverage handling, and event catering assistance for hospitality functions.

A day as a student

Students spend virtually all their time performing basic food and beverage tasks — setting tables, serving food and drinks, washing dishes, maintaining cleanliness, and assisting kitchen staff.

The trade offs

In its favour

Quick entry to hospitality workforce with basic skills.
Most affordable entry point to food and beverage service.
Foundation for progression to craft, certificate, and diploma.

Against it

Entry-level positions have modest salaries.
Work involves long hours and physical demands.

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)

Private48k to 53k

48k at KIHC53k at Zetech University

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. KIHC 48,000, Zetech 52,500/yr (kihc.co.ke).

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

Funding options

Technical and Vocational Education and Training (TVET) Funding
Higher Education Loans Board (HELB) - TVET Loans

Scholarships

4 recorded

HELB TVET Loans
LoanKenyan
Kenyan citizens enrolled in accredited TVET institutions.
National Government Affirmative Action Fund (NGAAF)
BursaryKenyan
Students from disadvantaged backgrounds.
TVET Funding
Government fundingKenyan
Kenyan citizens enrolled in accredited TVET institutions.
County Government Bursaries
BursaryKenyan
Residents of respective counties.

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 certificate
Alternative entry: KCPE certificate holders are also eligible. No specific subject requirements.

How you are assessed

3 components

Theory Assessment
Test15% of the mark
Basic written assessment of supporting food and beverage knowledge.
Practical Projects
Project25% of the mark
Completion of basic food and beverage service tasks.
Competency-Based Practical Assessment
Practicum60% of the mark
TVET-CDACC competency assessment of practical food and beverage skills.

Accreditation

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.

Accredited by

TVET Curriculum Development Assessment and Certification Council
NationalRequired
Examining and certifying body for competency-based programmes under the Kenya National Qualifications Framework (KNQF).
Technical and Vocational Education and Training Authority
NationalRequired
Mandatory accreditation for all TVET institutions and programmes in Kenya.

Where it leads

The roles it opens, and what you leave with.

Where graduates go

4 roles

Food Service Helper
High demandKsh 25,000 to Ksh 42,000
Support food service operations in restaurants and hotels.
Bar Assistant
High demandKsh 26,000 to Ksh 44,000
Support bar operations and beverage service.
Waiter/Waitress Trainee
Moderate demandKsh 27,000 to Ksh 45,000
Support table service and customer service.
Kitchen Helper
High demandKsh 24,000 to Ksh 40,000
Assist with basic kitchen tasks.

Graduate outcomes

Graduates work as food service helpers and bar assistants in restaurants, bars, and hospitality establishments across Kenya.

Where these fields lead

8 careers

Certifications

Industry links

Common misconceptions

This programme has limited career opportunities.
Graduates pursue diverse career paths across multiple sectors in Kenya and internationally.