Artisan in Food and Beverage Production
The Artisan in Food and Beverage Production is a TVET-CDACC Level 4 competency-based programme that trains students in fundamental food production and kitchen operations for the hospitality industry. The course is examined by TVET-CDACC and offered across accredited TVET institutions in Kenya. Students learn basic ingredient preparation, simple cooking methods, kitchen hygiene, equipment handling, and food safety practices.
The short answer
- What it costs
- Up to Ksh 67,189 a year at a public institution, Ksh 67,189 for the whole course. Up to Ksh 52,500 a year at a private one.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 5 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 food preparation, ingredient handling, simple cooking methods, kitchen cleaning, equipment operation, and industrial attachment in a commercial kitchen environment.
Kenya's hospitality sector growth, including new hotel developments, restaurant expansions, and institutional catering services, creates demand for entry-level kitchen personnel. Hospitals, schools, and corporate canteens also require trained kitchen staff for food production operations, providing diverse employment opportunities.
Training combines classroom theory with practical sessions in kitchen environments. Students practice ingredient preparation, basic cooking techniques, equipment operation, kitchen cleaning, and food hygiene under supervised conditions. The programme includes industrial attachment in a hotel kitchen, restaurant, or institutional catering facility where students apply their skills in real production environments.
Graduates work as kitchen porters, kitchen helpers, food preparation assistants, and cook assistants in hotels, restaurants, hospitals, schools, and catering companies. The qualification provides a foundation for progression to Food Production Level 5 and Level 6 for specialised culinary and chef roles.
This programme is suitable for KCSE certificate holders with a mean grade of E or KCPE certificate who are interested in practical kitchen skills and seeking direct entry into the food production and culinary sector.
What you study
8 subjects- Basic Ingredient Preparation
- Simple Cooking
- Dish Washing
- Kitchen Cleaning
- Basic Hygiene
- Kitchen Assistance
- Food Handling
- Workplace Safety
Modules
8 in the programmeWorkplace Safety and Hygiene
Year 1Semester 13 creditsCore
Occupational safety, food hygiene, and health practices in kitchen settings including safe knife use, fire safety, equipment safety, and personal hygiene standards.
Basic Ingredient Preparation
Year 1Semester 23 creditsCore
Washing, peeling, cutting, and preparing ingredients following standard culinary techniques and recipes for food production 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.
Dish Washing
Year 2Semester 13 creditsCore
Proper dish washing and kitchen equipment cleaning including manual washing, sanitising, drying, and storage of pots, pans, and cooking utensils.
Kitchen Cleaning
Year 2Semester 23 creditsCore
Cleaning kitchen surfaces, floors, equipment, and workstations including sanitising food preparation areas and maintaining kitchen hygiene standards.
Kitchen Assistance
Year 2Semester 33 creditsCore
Assisting cooks with basic kitchen tasks including ingredient preparation, equipment setup, pot handling, and routine kitchen support duties under cook supervision.
Food Handling
Year 3Semester 13 creditsCore
Safe handling of food ingredients and prepared food including proper storage temperatures, cross-contamination prevention, and food safety practices in kitchen operations.
Basic Hygiene
Year 3Semester 26 creditsCore
Personal hygiene and food safety practices including hand washing, protective clothing, food handling standards, and personal cleanliness in kitchen environments.
Specialisations
Production, Sales and Service
Basic food production and service support including simple food preparation, plating assistance, order processing, and combined kitchen and service duties in catering operations.
Production, Sales and Management
Basic food production and management support including simple cooking, stock monitoring, kitchen hygiene, and basic kitchen operations assistance in catering establishments.
Sales and Services
Basic food and beverage sales and service support including order taking, customer interaction, food plating, and basic food service operations in catering establishments.
Kitchen Hygiene
Basic kitchen hygiene and food safety support including cleaning, sanitising, waste disposal, and food handling safety for commercial kitchen environments.
A day as a student
Students spend virtually all their time in kitchens preparing ingredients, washing dishes, cleaning, assisting cooks, and performing basic food handling tasks.
The trade-offs
| In its favour | Against it |
|---|---|
| Quick entry to culinary workforce with basic skills. | Entry-level positions have modest salaries. |
| Most affordable entry point to food production. | 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 coursesAnnual 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 production.
Funding options
Technical and Vocational Education and Training (TVET) Funding
Higher Education Loans Board (HELB) - TVET Loans
Scholarships
4 recordedNational Government Affirmative Action Fund (NGAAF)
BursaryKenyan
Students from disadvantaged backgrounds.
County Government Bursaries
BursaryKenyan
Residents of respective counties.
TVET Funding
Government fundingKenyan
Kenyan citizens enrolled in accredited TVET institutions.
HELB TVET Loans
LoanKenyan
Kenyan citizens enrolled in accredited TVET institutions.
Scholarships you could apply for
3 usable where it is taught- HELB Undergraduate Scholarship
Closes 31 July 2027PartialHigher Education Loans Board
KES 40,000 to 60,000 per year
- County Government Scholarships
Varies by countyPartialCounty Governments
KES 50,000 to 200,000 per year
- Moringa School Craftbyte Scholarship
QuarterlyFullMoringa School
Full software development course
Getting in
The grades, the alternatives, and who accredits the award.
What you need
KCPE certificate holders are also eligible. No specific subject requirements.
When it next starts
Taught at 5 institutionsIncluding Mount Kenya University, Gretsa University, Kiharu Technical And Vocational College.
Including Mount Kenya University, Gretsa University, Kiharu Technical And Vocational College.
Including Mount Kenya University, Gretsa University, Kiharu Technical And Vocational College.
How you are assessed
3 componentsCompetency-Based Practical Assessment
Practicum60% of the mark
TVET-CDACC competency assessment of practical kitchen skills.
Theory Assessment
Test15% of the mark
Basic written assessment of supporting food production knowledge.
Practical Projects
Project25% of the mark
Completion of basic food preparation and kitchen tasks.
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 rolesKitchen Cleaner
Moderate demandKsh 23,000 to Ksh 38,000
Clean and maintain kitchen premises.
Food Preparation Assistant
Moderate demandKsh 24,000 to Ksh 40,000
Assist with ingredient preparation and basic cooking.
Kitchen Helper
High demandKsh 26,000 to Ksh 44,000
Assist cooks with basic food preparation tasks.
Kitchen Porter
High demandKsh 25,000 to Ksh 42,000
Support kitchen operations with washing, cleaning, and preparation.
Graduate outcomes
Graduates work as kitchen porters and kitchen helpers in restaurants, hotels, and catering establishments across Kenya.
Where these fields lead
8 careers- Pastry ChefHospitality & Tourism5Low exposure
- Group Tour OperatorHospitality & Tourism10Low exposure
- SommelierHospitality & Tourism10Low exposure
- Culinary Tourism DesignerHospitality & Tourism11Low exposure
- Safari Tech GuideHospitality & Tourism11Low exposure
- Housekeeping ManagerHospitality & Tourism13Low exposure
- Professional MixologistHospitality & Tourism13Low exposure
- Safari GuideHospitality & Tourism13Low exposure
Certifications
Industry links
Common misconceptions
Artisan food production is not a real qualification
It is a TVET-CDACC certified qualification providing entry to the culinary profession.
Kitchen work doesn't need training
Professional kitchens require hygiene, safety, and food handling standards.
Artisan graduates are stuck in low-level roles
Artisan graduates can progress to craft, certificate, and diploma in culinary arts.
This programme has limited career opportunities.
Graduates pursue diverse career paths across multiple sectors in Kenya and internationally.