Bachelor of Catering and Hospitality Management
The Bachelor of Catering and Hospitality Management is a four-year programme that prepares students for management careers in the catering, hospitality and food service industry. Students study food production, catering management, hospitality operations, food safety, nutrition, event management and business management, developing both culinary and managerial competencies. The programme combines practical catering skills with business management principles.
The short answer
- What it costs
- Up to Ksh 240,000 a year at a public institution, Ksh 960,000 for the whole course. Up to Ksh 121,300 a year at a private one.The detail
- Who can get in
- A KCSE mean grade of C+ or above, plus 4 subject grades. There is another way in without it.The detail
- How long, and when
- Takes 4 years, full-time, with 3 months of attachment. Next intake January 2027, at 1 institution.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
Students develop competencies in food production, catering operations, menu planning, food safety and hygiene, hospitality management, event catering, cost control and customer service. They learn to manage catering operations, plan menus, supervise kitchen staff, ensure food safety standards and deliver quality hospitality services. The programme covers both practical culinary skills and business management for the hospitality sector.
In Kenya, the hospitality and catering industry is a significant contributor to the economy, driven by tourism, conferences, corporate events and a growing dining culture. Hotels, restaurants, catering companies, educational institutions, hospitals and corporate cafeterias require trained catering and hospitality professionals. Kenya's position as a regional hub for conferences and events, including the UN Environment Programme headquarters in Nairobi, creates diverse opportunities. Graduates find roles in hotels, restaurants, catering companies, institutions and event management.
Teaching is delivered through lectures, practical kitchen sessions, catering workshops, industry visits, research projects and industrial attachment. Students practise food preparation, plan menus, manage catering operations and undertake internships in hotels, restaurants or catering companies. The programme includes a final-year research project.
Graduates pursue careers as catering managers, food and beverage managers, restaurant managers, event catering coordinators, hospitality supervisors and institutional catering officers. Some work in hotels, restaurants or catering companies. Others join educational institutions, hospitals or corporate food service providers.
This programme is ideal for individuals with passion for food, service orientation and management aspirations. Students who enjoy culinary arts, customer service and hospitality operations will find this programme particularly engaging.
What you study
10 subjects- Food Production and Culinary Arts
- Catering Management and Operations
- Food Safety and Hygiene
- Menu Planning and Nutrition
- Hospitality Operations Management
- Event Management and Catering
- Food and Beverage Service
- Cost Control and Financial Management
- Customer Service and Quality Management
- Research Methods in Hospitality
Modules
12 in the programmeIntroduction to Hospitality Industry
Year 1Semester 13 creditsCore
Overview of the hospitality and catering industry, including sectors, stakeholders and career opportunities
Food Production and Culinary Arts
Year 1Semester 23 creditsCore
Principles of food preparation, cooking methods, recipe development and culinary techniques
Food Safety and Hygiene
Year 1Semester 33 creditsCore
Food safety standards, HACCP principles, hygiene regulations and safe food handling practices
Menu Planning and Nutrition
Year 2Semester 13 creditsCore
Menu design, nutritional considerations, dietary requirements and cost-effective menu planning
Catering Management and Operations
Year 2Semester 23 creditsCore
Management of catering operations, including kitchen management, staff supervision and service delivery
Food and Beverage Service
Year 2Semester 33 creditsCore
Principles of food and beverage service, including service styles, table setup and customer service
Event Management and Catering
Year 3Semester 13 creditsCore
Planning and managing catering for events, conferences, weddings and corporate functions
Hospitality Operations Management
Year 3Semester 23 creditsCore
Management of hospitality operations, including front office, housekeeping and guest services
Cost Control and Financial Management
Year 3Semester 33 creditsCore
Financial management for catering and hospitality, including costing, budgeting and pricing
Customer Service and Quality Management
Year 4Semester 13 creditsCore
Customer service excellence, quality assurance and service quality management in hospitality
Research Project
Year 4Semester 23 creditsCore
Independent research on a selected catering or hospitality topic producing a scholarly dissertation
Industrial Attachment
Year 4Semester 36 creditsCore
Supervised placement at a hotel, restaurant, catering company or institutional food service
Specialisations
Food and Beverage Management
Specialization in Food and Beverage Management, preparing graduates for careers such as hotel-manager.
Food Safety and Quality
Specialization in Food Safety and Quality, preparing graduates for careers such as catering-manager.
Restaurant Management
Specialization in Restaurant Management, preparing graduates for careers such as hotel-manager. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.
Catering Management
Specialization in Catering Management, preparing graduates for careers such as catering-manager. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.
Institutional Catering
Specialization in Institutional Catering, preparing graduates for careers such as catering-manager. This specialisation equips graduates with discipline-specific competencies for professional practice in Kenya and the East African region, with pathways to postgraduate study and professional certification.
Event Catering
Specialization in Event Catering, preparing graduates for careers such as event-and-conference-manager.
A day as a student
A typical day combines morning lectures on catering management or food safety with afternoon practical kitchen sessions. Students may prepare dishes, plan menus, practise food service, conduct hygiene inspections or work on catering business projects.
The trade-offs
| In its favour | Against it |
|---|---|
| Kenya's hospitality industry is growing with tourism and events | Hospitality work often involves long hours, weekends and holidays |
| Diverse career paths across hotels, restaurants, institutions and events | Entry-level roles may involve hands-on kitchen or service work |
| Practical skills directly applicable in workplace | Physical demands of kitchen and service work |
| Entrepreneurial opportunities in catering and food service | Industry can be affected by economic downturns and security concerns affecting tourism |
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
UoN 240K/yr (uonbi.ac.ke), KU 146K/yr self-sponsored. MKU 111K, Zetech 121.3K/yr.
Students may access HELB loans and county bursaries. Some hotels and catering companies offer internship stipends during attachment periods.
Funding options
Higher Education Loans Board (HELB)
LoanKsh 60,000
National Government Affirmative Action Fund (NGAAF)
Bursary
County Government Bursaries
Bursary
Scholarships
5 recordedHigher Education Loans Board (HELB) Loan
LoanKsh 60,000Kenyan
Kenyan students admitted to recognised universities
County Government Bursaries
BursaryKenyan
Residents of respective counties
Higher Education Fund (HEF)
BursaryKenyan
Kenyan undergraduate students placed by KUCCPS in public universities
Kenya Utalii College Bursary
BursaryKenyan
Students admitted to tourism and hospitality programmes at Kenya Utalii College
Tourism Training Revolution Fund
BursaryKenyan
Students pursuing tourism and hospitality training
Scholarships you could apply for
6 usable where it is taught- Equity Group Foundation Wings to Fly
Closes 28 February 2027FullEquity Bank
Full secondary + university
- Aga Khan Foundation Scholarship
Closes 31 March 2027FullAga Khan Foundation
Full university study
- Family Bank Foundation Education Support
Closes 30 June 2027PartialFamily Bank
KES 80,000 per year
- 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
Relevant diploma or equivalent qualification
When it next starts
Taught at 1 institutionIncluding The Co-operative University of Kenya.
Including The Co-operative University of Kenya.
Including The Co-operative University of Kenya.
How you are assessed
4 componentsResearch Project
Coursework100% of the mark
Final Examination
Coursework40% of the mark
Practical Kitchen and Service Assessments
Coursework35% of the mark
Continuous Assessment Tests (CATs)
Coursework25% of the mark
Accreditation
Commission for University Education (CUE)
InstitutionalRequired
Tourism Regulatory Authority (TRA)
InstitutionalRequired
Accredited by the Commission for University Education (CUE). Professional certifications from Kenya Utalii College and HACCP food safety certification enhance career prospects.
Where it leads
The roles it opens, and what you leave with.
Where graduates go
5 rolesCatering Manager
High demandKsh 45,000 to Ksh 140,000
Manages catering operations, kitchen staff, food production and service delivery
Food and Beverage Manager
Moderate demandKsh 50,000 to Ksh 160,000
Manages food and beverage operations in hotels, restaurants and hospitality establishments
Event Catering Coordinator
Moderate demandKsh 40,000 to Ksh 120,000
Coordinates catering services for events, conferences and functions
Restaurant Manager
High demandKsh 45,000 to Ksh 130,000
Manages restaurant operations, staff, customer service and financial performance
Institutional Catering Officer
Moderate demandKsh 40,000 to Ksh 110,000
Manages catering services in institutions such as schools, hospitals and corporate cafeterias
Graduate outcomes
Graduates work as catering managers, food and beverage managers, restaurant managers, event catering coordinators and institutional catering officers in hotels, restaurants, catering companies, educational institutions and hospitals.
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
Tools you will learn
Opera PMS
Hotel managementPrimary
Microsoft Excel
Spreadsheet
QuickBooks
Accounting
Micros POS
Point of sale
HACCP Systems
Safety
Hazard Analysis Critical Control Point food safety management systems
Certifications
Industry links
Common misconceptions
Catering is just about cooking
The programme covers management, operations, food safety, nutrition, cost control and business management alongside culinary skills.
Hospitality careers are low-paying
Management roles in hospitality and catering can be well-compensated, especially in upscale hotels and corporate catering.
There are limited career opportunities in catering
Every institution needs catering services, from hotels and restaurants to schools, hospitals and corporate cafeterias.
Catering is only for those who cannot get other degrees
Catering and hospitality management is a professional qualification requiring business skills, creativity and management competence.