Hospitality & Tourism

Diploma in Food and Beverage

The Diploma in Food and Beverage is a TVET Level 6 qualification that trains students in food production, beverage service, and food and beverage management for the hospitality industry.

The curriculum covers food and beverage production, food and beverage service, catering premises and equipment, food commodities, nutrition and diet therapy, food and beverage control, hospitality accounting, food service and sales management, beverage preparation, and sales and marketing.

The programme is examined by KNEC and accredited by TVET CDACC under the Food and Beverage Production (Culinary Art) Level 6 and Food and Beverage Sales and Service Management Level 6 qualifications.

Training combines classroom theory with extensive kitchen practicals, restaurant service demonstrations, and industrial attachment in hotels and restaurants.

Graduates find employment in hotels, restaurants, airlines, hospitals, schools, corporate cafeterias, and catering companies. Major employers include Serena Hotels, Sarova Hotels, Radisson, Marriott, and numerous independent restaurants and catering firms.

The programme suits KCSE graduates with a mean grade of C- who have an interest in culinary arts and hospitality, as well as craft certificate holders seeking to upgrade to diploma level. It provides a progression pathway to degree programmes in Hospitality Management and Food Science.

Duration: 2-3 years
Public, up to: Ksh 92,700
Job market: High

The programme

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

Practicalities

Study mode: Full-time
Attachment: 3 months
Average class: 30 students
Award: Diploma

What you study

10 subjects

Food and Beverage Production
Food and Beverage Service
Catering Premises and Equipment
Food Commodities
Food Production Management
Nutrition, Diet Therapy and Home Nursing
Food and Beverage Control
Hospitality Accounting
Food Service and Sales Management
Beverage Preparation, Service and Sales Management

Modules

12 in the programme

Food and Beverage Production
Year 1Semester 13 creditsCore
Fundamental culinary techniques, food preparation methods, and kitchen for professional practice and competency development in the field.
Food and Beverage Service
Year 1Semester 13 creditsCore
Restaurant service skills, table service, customer care, and beverage service for professional practice and competency development in the field.
Catering Premises and Equipment
Year 1Semester 13 creditsCore
Kitchen and restaurant layout, equipment selection, maintenance for professional practice and competency development in the field.
Communication Skills and ICT
Year 1Semester 13 creditsElective
Business communication, ICT applications in hospitality, and entrepreneurship for professional practice and competency development in the field.
Food Commodities
Year 1Semester 23 creditsCore
Classification, selection, storage, and quality assessment of food commodities for professional practice and competency development in the field.
Food Production Management
Year 2Semester 13 creditsCore
Kitchen management, production planning, cost control, and menu engineering for professional practice and competency development in the field.
Food and Beverage Control
Year 2Semester 13 creditsCore
Cost control, stock management, portion control, and F&B financial controls for professional practice and competency development in the field.
Nutrition, Diet Therapy and Home Nursing
Year 2Semester 13 creditsCore
Nutritional science, therapeutic diets, and food-related health management for professional practice and competency development in the field.
Hospitality Accounting
Year 2Semester 23 creditsCore
Accounting principles for hospitality businesses, financial statements for professional practice and competency development in the field.
Industrial Attachment
Year 2Semester 26 creditsCore
Three-month industry placement in a hotel, restaurant, or catering establishment
Food Service and Sales Management
Year 3Semester 13 creditsCore
Restaurant management, sales techniques, and customer relationship management for professional practice and competency development in the field.
Beverage Preparation, Service and Sales Management
Year 3Semester 13 creditsCore
Alcoholic and non-alcoholic beverage preparation, bar management for professional practice and competency development in the field.

Specialisations

Food Production (Culinary Arts)
Focuses on advanced culinary techniques, menu development, and kitchen management, with emphasis on practical application in Kenyan industry contexts and compliance with relevant national standards and regulatory requirements.
Food and Beverage Service
Focuses on restaurant service, beverage management, and customer experience, with emphasis on practical application in Kenyan industry contexts and compliance with relevant national standards and regulatory requirements.
Food and Beverage Sales and Service Management
Focuses on sales management, marketing, and F&B operations supervision, with emphasis on practical application in Kenyan industry contexts and compliance with relevant national standards and regulatory requirements.
Beverage Management
Focuses on bar operations, beverage preparation, and wine and spirits management, with emphasis on practical application in Kenyan industry contexts and compliance with relevant national standards and regulatory requirements.

A day as a student

A typical day begins at 8:00 AM with a theory session on food commodities or nutrition, followed by a three-hour kitchen practical where students prepare dishes from different cuisines. Afternoons often involve restaurant service practice in the training restaurant, beverage preparation demonstrations, or hospitality accounting exercises. Industrial attachment in the second year places students in hotel kitchens and restaurants for real-world experience.

The trade offs

In its favour

Kenya's growing hospitality sector creates strong demand for trained F&B professionals
Strong self-employment potential through catering businesses and private chef services
International career opportunities in hotels, cruise ships, and airlines

Against it

Entry-level positions can involve long hours and weekend work
Career progression to senior roles requires significant experience and additional training

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 93k

67k at Public TVET College (standardised rate)93k at Kenya Utalii College

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

Utalii 92,700/yr (jitimu), TVET 67,189/yr public. Private: unverified.

HELB offers loans and bursaries for TVET students. Kenya Utalii College offers partial bursaries for students with strong KCSE performance and financial need. County government bursaries and NG-CDF funds are widely available.

Funding options

HELB TVET Loan and Bursary
County Government Bursaries
NG-CDF Constituency Bursary

Scholarships

3 recorded

Kenya Utalii College Partial Bursary
BursaryKsh 50,000Kenyan
Students with strong KCSE performance and demonstrated financial need
HELB TVET/Diploma Loan
LoanKsh 60,000Kenyan
All TVET students enrolled in KUCCPS-placed programmes
NG-CDF Bursary
BursaryKsh 15,000Kenyan
Constituency-based bursary for needy students

Getting in

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

What you need

KCSE mean grade: C-
Alternative entry: Craft Certificate in Food and Beverage Production and Service, or equivalent qualification as determined by KNEC.

How you are assessed

3 components

Continuous Assessment Tests
Coursework30% of the mark
Internal assessments including practical cookery tests, service demonstrations, and theory CATs
KNEC End-of-Module Examinations
Examination70% of the mark
National examinations at the end of each module covering theory and practical components
Industrial Attachment Assessment
Practical100% of the mark
Assessment of performance during three-month industry placement

Accreditation

Examined by KNEC and accredited by TVET CDACC under Food and Beverage Production (Culinary Art) Level 6 and Food and Beverage Sales and Service Management Level 6. The programme is regulated by TVETA and the Tourism Regulatory Authority of Kenya.

Accredited by

Technical and Vocational Education and Training Authority
Institutional regulationRequired
Kenya National Examinations Council
ExaminationRequired
Primary examination body for the KNEC diploma variant
Technical and Vocational Education and Training Curriculum Development, Assessment and Certification Council
Curriculum and certificationRequired
Food and Beverage Production (Culinary Art) Level 6 and Food and Beverage Sales and Service Management Level 6

Where it leads

The roles it opens, and what you leave with.

Where graduates go

5 roles

Commis Chef
High demandKsh 25,000 to Ksh 45,000
Entry-level chef preparing food items and assisting senior chefs in hotel and restaurant kitchens
Food Service Supervisor
High demandKsh 30,000 to Ksh 55,000
Supervises restaurant service, manages waitstaff, and ensures customer satisfaction
Beverage Manager
Moderate demandKsh 45,000 to Ksh 90,000
Manages bar operations, beverage inventory, and cocktail programmes in hotels and restaurants
Catering Officer
High demandKsh 35,000 to Ksh 70,000
Plans and manages catering services for institutions, events, and corporate functions
Food and Beverage Controller
Moderate demandKsh 35,000 to Ksh 65,000
Monitors food and beverage costs, manages inventory, and implements cost control measures

Graduate outcomes

Graduates are in high demand across Kenya's growing hospitality sector. Entry-level salaries range from KSH 25,000 to KSH 50,000 per month, with experienced chefs and F&B managers earning KSH 70,000 to KSH 200,000+ per month, especially in premium hotels.

Where these fields lead

8 careers

Tools you will learn

HACCP Systems
Safety
Hazard Analysis Critical Control Point food safety management systems
Commercial Kitchen Equipment
EquipmentPrimary
Ovens, stoves, fryers, steamers, and food processors used in professional kitchens
Inventory Management Software
Software
Stock control and food cost management tools for hospitality operations
Point of Sale (POS) Systems
SoftwarePrimary
Restaurant POS systems for order management, billing, and sales tracking

Industry links

Common misconceptions

A food and beverage diploma only leads to cooking jobs
Graduates can pursue careers in food and beverage management, sales and marketing, catering supervision, hospitality accounting, and beverage management, with progression to hotel management roles.
Hospitality jobs pay poorly in Kenya
While entry-level positions may be modest, experienced chefs and food and beverage managers in premium hotels can earn KSH 150,000 to KSH 350,000+ per month, especially in international hotel chains.