Hospitality & Tourism

Diploma in Food Production (Culinary Arts)

The Diploma in Food Production (Culinary Arts) is a TVET CDACC Level 6 qualification that equips learners with competencies to plan, prepare, cook, present, and manage various hot and cold food products in professional kitchens.

The curriculum covers food accompaniments, stocks, soups, sauces, meats and butchery, poultry, fish and seafood, salads and salad dressings, bread and yeast products, pastries, desserts, beverages, cold starters, canapes, sandwiches, menu planning and costing, kitchen management, food safety and hygiene, and international.

The programme is accredited by TVET CDACC under the Food and Beverage Production (Culinary Art) Level 6 qualification (code 072106T4, ISCED 240) and examined by KNEC in some institutions. Kenya Utalii College offers a well-established variant examined internally.

Training combines classroom theory with extensive kitchen practicals in fully equipped training kitchens. Trainees work with commercial cooking equipment, ovens, mixers, food processors, and pastry tools.

Graduates find employment in hotels, restaurants, airlines, cruise ships, hospitals, learning institutions, catering companies, and food media. Major employers include Serena Hotels, Kempinski, Radisson Blu, Sarova Hotels, Kenya Airways, and numerous restaurants and catering firms.

The programme suits KCSE graduates with a mean grade of C- who have a passion for cooking and culinary arts, as well as Level 5 certificate holders seeking to upgrade. It provides a progression pathway to degree programmes in Hospitality Management, Food Science, or Culinary Arts.

Duration: 1.5-3 years
Public, up to: Ksh 92,700
Private, up to: Ksh 570,000
Job market: High

The programme

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

Practicalities

Study mode: Full-time
Attachment: 4 months
Average class: 20 students
Award: Diploma

What you study

10 subjects

Food Accompaniments and Vegetable Cookery
Stocks, Soups, and Sauces
Meat, Poultry, and Seafood Preparation
Salads and Salad Dressings
Bread, Yeast Products, and Pastries
Desserts and Sweet Courses
Beverages and Beverage Service
Menu Planning and Costing
Kitchen Management and Food Safety
International Cuisine

Modules

12 in the programme

Food Accompaniments and Vegetable Cookery
Year 1Semester 13 creditsCore
Preparation of vegetables, starches, and food accompaniments including for professional practice and competency development in the field.
Communication Skills and Digital Literacy
Year 1Semester 13 creditsElective
Business communication, digital literacy, and ICT applications in the for professional practice and competency development in the field.
Stocks, Soups, and Sauces
Year 1Semester 13 creditsCore
Preparation of stocks, clear and cream soups, puree soups, cold soups for professional practice and competency development in the field.
Meat, Poultry, and Seafood Preparation
Year 1Semester 23 creditsCore
Butchery, meat cuts, poultry preparation, fish and seafood cookery for professional practice and competency development in the field.
Salads, Cold Starters, and Canapes
Year 1Semester 23 creditsCore
Simple and compound salads, specialty salads, salad dressings for professional practice and competency development in the field.
Desserts and Sweet Courses
Year 2Semester 13 creditsCore
Hot and cold desserts, cakes, plating techniques, and sweet course presentation for professional practice and competency development in the field.
Entrepreneurship and Occupational Safety
Year 2Semester 13 creditsElective
Entrepreneurial skills, business planning, kitchen safety, and occupational for professional practice and competency development in the field.
Bread, Yeast Products, and Pastries
Year 2Semester 13 creditsCore
Bread making, yeast products, sweet and savoury pastries, and puff pastry for professional practice and competency development in the field.
International Cuisine
Year 2Semester 23 creditsCore
Preparation of African, European, Asian, and Middle Eastern cuisines and for professional practice and competency development in the field.
Menu Planning, Costing, and Kitchen Management
Year 2Semester 23 creditsCore
Menu design, food costing, portion control, kitchen organisation for professional practice and competency development in the field.
Buffet and Banqueting Cuisine
Year 3Semester 13 creditsCore
Buffet preparation, banqueting operations, volume cookery, and event catering for professional practice and competency development in the field.
Health Cuisine and Fine Dining
Year 3Semester 13 creditsCore
Healthy cooking techniques, dietary requirements, fine dining presentation for professional practice and competency development in the field.

Specialisations

Pastry and Bakery Arts
Focuses on bread, pastry, cake, and dessert production for bakeries and hotel pastry sections, with emphasis on practical application in Kenyan industry contexts and compliance with relevant national standards and regulatory requirements.
International Cuisine
Focuses on preparation of international dishes including European, Asian, and fusion cuisine, with emphasis on practical application in Kenyan industry contexts and compliance with relevant national standards and regulatory requirements.
Buffet and Banqueting Operations
Focuses on volume cookery, buffet preparation, and event catering management, with emphasis on practical application in Kenyan industry contexts and compliance with relevant national standards and regulatory requirements.
Health and Dietary Cuisine
Focuses on healthy cooking, special dietary requirements, and nutrition-focused meal preparation, 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 science or menu planning, followed by a three-hour kitchen practical preparing stocks, sauces, meats, pastries, or international dishes. Afternoons often involve plating and presentation exercises, bakery work, or buffet preparation. Industrial attachment places students in hotel kitchens, restaurants, or catering companies for real-world culinary experience.

The trade offs

In its favour

Kenya's growing tourism and hospitality sector creates strong demand for qualified culinary professionals
Strong self-employment potential through catering businesses, bakeries, and food enterprises
Opportunities for international employment on cruise ships and in international hotel chains

Against it

Kitchen work involves long hours, high temperatures, and physical demands
Career progression to head chef positions requires years of experience and continuous skill development

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

Private570k to 570k

570k at Boma International Hospitality College570k at Boma International Hospitality 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 (ghanadmission), TVET 67,189/yr. Boma 570,000/yr (bihc.ac.ke).

HELB offers loans and bursaries for TVET students. County government bursaries and NG-CDF funds are widely available. Some hotel chains offer sponsorship and apprenticeship programmes for culinary students.

Funding options

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

Scholarships

2 recorded

NG-CDF Bursary
BursaryKsh 15,000Kenyan
Constituency-based bursary for needy students
HELB TVET/Diploma Loan
LoanKsh 60,000Kenyan
All TVET students enrolled in KUCCPS-placed programmes

Getting in

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

What you need

KCSE mean grade: C-
Alternative entry: Food Production Level 5, Food and Beverage Sales and Service Level 4, Hotel Catering and Accommodation Level 5, or equivalent qualification as determined by KNQA.

How you are assessed

3 components

Continuous Internal Assessment
Coursework40% of the mark
Practical kitchen assessments, cookery demonstrations, and theory tests
External Assessment (TVET CDACC)
External60% of the mark
Competency-based external assessment conducted by TVET CDACC
Industrial Attachment Assessment
Practical100% of the mark
Assessment of performance during four-month hotel or restaurant kitchen placement

Accreditation

Accredited by TVET CDACC (Food and Beverage Production (Culinary Art) Level 6, code 072106T4) and regulated by TVETA. Some institutions offer the KNEC-examined variant. Kenya Utalii College offers an internally examined variant recognised by the hospitality industry.

Accredited by

Technical and Vocational Education and Training Curriculum Development, Assessment and Certification Council
Curriculum and certificationRequired
Food and Beverage Production (Culinary Art) Level 6, code 072106T4
Kenya National Examinations Council
Examination
Some institutions offer KNEC-examined variant as Diploma in Food and Beverage Management
Technical and Vocational Education and Training Authority
Institutional regulationRequired

Where it leads

The roles it opens, and what you leave with.

Where graduates go

5 roles

Chef
High demandKsh 30,000 to Ksh 80,000
Prepares and cooks food in hotel, restaurant, or institutional kitchens
Pastry Chef
Moderate demandKsh 35,000 to Ksh 75,000
Specialises in breads, pastries, desserts, and baked goods in hospitality establishments
Kitchen Supervisor
Moderate demandKsh 40,000 to Ksh 80,000
Supervises kitchen operations, staff, and food quality in hotels and restaurants
Catering Officer
Moderate demandKsh 35,000 to Ksh 70,000
Manages catering operations for events, institutions, or corporate functions
Restaurant Cook
High demandKsh 25,000 to Ksh 50,000
Prepares meals in restaurants, cafes, and fast-food establishments

Graduate outcomes

Graduates are in high demand in Kenya's growing hospitality and tourism sector. Entry-level chefs and cooks earn KSH 25,000 to KSH 50,000 per month, with experienced head chefs and executive chefs earning KSH 80,000 to KSH 200,000+ per month in premium hotels and restaurants.

Where these fields lead

8 careers

Tools you will learn

Commercial Cooking Equipment
EquipmentPrimary
Professional ranges, ovens, grills, fryers, and steamers used in commercial kitchens
Bakery and Pastry Equipment
EquipmentPrimary
Mixers, dough sheeters, pastry bags, baking tins, and proofing cabinets
Food Processor and Blender
Equipment
Commercial food processors, blenders, and immersion blenders for food preparation
Kitchen Knife Set
ToolsPrimary
Professional chef knives, boning knives, paring knives, and specialised cutting tools

Industry links

Common misconceptions

Culinary arts is just about cooking meals
The diploma covers professional kitchen management, menu costing, food safety, international cuisine, pastry arts, nutrition, and buffet and banqueting operations, preparing graduates for diverse roles in the hospitality industry.
Chefs in Kenya earn very low salaries
While entry-level positions may start modestly, experienced chefs in premium hotels, international restaurants, and cruise ships can earn very competitive salaries, with executive chefs in five-star hotels earning over KSH 200,000 per month.