Every programme, with the real numbers.

The Artisan in Catering and Accommodation is a TVET-CDACC Level 4 competency-based programme that trains students in fundamental catering and accommodation 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, room preparation, cleaning, laundry assistance, guest service, and hospitality hygiene practices. 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 catering assistance, room preparation, cleaning, laundry handling, guest service support, and industrial attachment in a hospitality establishment. Kenya's hospitality sector growth, including new hotels, lodges, and conference facilities, creates demand for entry-level catering and accommodation personnel. Hotels, lodges, hospitals, and educational institutions require trained staff for catering support, housekeeping assistance, and accommodation services. Training combines classroom theory with practical sessions in kitchen and accommodation environments. Students practice food handling, room preparation, cleaning, laundry assistance, and guest service under supervised conditions. The programme includes industrial attachment in hotels, lodges, or catering establishments where students apply their skills in real hospitality environments. Graduates work as catering helpers, housekeeping assistants, laundry assistants, room attendants, and accommodation helpers in hotels, lodges, hospitals, and educational institutions. The qualification provides a foundation for progression to Catering and Accommodation 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 catering and accommodation sector.

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.

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 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.

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. 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.

The Bachelor Of Science In Catering And Hotel Management is a degree programme that equips students with knowledge and skills in in catering and hotel management. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Catering Principles and Food Production, Food and Beverage Management, Hotel Management and Hotel Operations, Front Office Management and Housekeeping, Food Safety and Food Hygiene, Menu Planning and Nutrition in Catering. Students engage with both theoretical foundations and practical applications, developing competencies in Advertising, Business Process Modeling, Data Visualization, Entrepreneurship, Financial Analysis. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Food Safety and Food Hygiene, Hotel Marketing and Revenue Management, Hotel Finance and Cost Control, Front Office Management and Housekeeping, Menu Planning and Nutrition in Catering. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Hotel and Resort Management, Front Office and Guest Services, Event and Banquet Management. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor Of Science In Catering And Hotel Management pursue careers as Hotel Manager / Resort Manager, Front Office Manager, Executive Chef / Head Chef, Catering Manager / Food and Beverage Manager. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor of Science in Ecotourism is a degree programme that equips students with knowledge and skills in in ecotourism. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Ecotourism Principles and Sustainable Tourism, Wildlife Tourism and Conservation, Community-Based Tourism and Cultural Tourism, Environmental Interpretation and Nature Guiding, Biodiversity Conservation and Ecosystem Services, Environmental Impact Assessment and Environmental Management. Students engage with both theoretical foundations and practical applications, developing competencies in technical and analytical competencies. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Tourism Marketing and Destination Management, Environmental Impact Assessment and Environmental Management, Environmental Interpretation and Nature Guiding, Tourism Policy and Tourism Economics, Community Development and Stakeholder Engagement. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Ecotourism Management, Wildlife Tourism and Conservation, Community-Based Tourism. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor of Science in Ecotourism pursue careers as Nature Guide / Wildlife Guide, Community Tourism Coordinator / CBT Manager, Conservation Officer / Wildlife Officer, Ecotourism Researcher / Environmental Researcher. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor of Science in Events Management is a degree programme that equips students with knowledge and skills in in events management. The programme falls under the Business & Commerce category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Events Management, Event Planning, Event Operations, Venue Management, Event Marketing, Event Coordination. Students engage with both theoretical foundations and practical applications, developing competencies in technical and analytical competencies. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Event Marketing, Events Management Research Project, Convention Management, Event Technology, Customer Service in Events. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in General Practice, Wedding Planning, Convention Management. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor of Science in Events Management pursue careers as Convention Planner, Event Manager, Event Coordinator, Wedding Planner. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor of Science in Food Service and Hospitality Management is a degree programme that equips students with knowledge and skills in in food service and hospitality management. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Food Service Principles and Food Service Management, Food and Beverage Management, Hospitality Operations and Hotel Management, Institutional Feeding and Catering Management, Food Safety and Food Hygiene, Hospitality Marketing and Food Service Marketing. Students engage with both theoretical foundations and practical applications, developing competencies in technical and analytical competencies. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Hospitality Finance and Cost Control, Food Service Principles and Food Service Management, Hospitality Marketing and Food Service Marketing, Food and Beverage Management, Hospitality and Food Service Law. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Food Service Management, Hospitality Marketing and Sales, Institutional Catering. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor of Science in Food Service and Hospitality Management pursue careers as Institutional Catering Manager, Food and Beverage Manager, Food Service Manager / Catering Manager, Hospitality Marketing Manager. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor of Science in Hospitality and Tourism is a degree programme that equips students with knowledge and skills in in hospitality and tourism. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Hospitality Principles and Hospitality Operations, Tourism Management and Tourism Operations, Hotel Management and Resort Management, Food and Beverage Management, Tourism Marketing and Destination Marketing, Sustainable Tourism and Responsible Tourism. Students engage with both theoretical foundations and practical applications, developing competencies in technical and analytical competencies. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Hospitality Principles and Hospitality Operations, Tourism Economics and Tourism Finance, Research Methods, Tourism Research and Project, Hotel Management and Resort Management, Sustainable Tourism and Responsible Tourism. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Hotel and Resort Management, Tourism Management and Development, Tour Operations and Travel Management. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor of Science in Hospitality and Tourism pursue careers as Tourism Manager / Tourism Officer, Tour Operations Manager, Food and Beverage Manager, Destination Marketing Manager. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor of Science in Hotel and Restaurant Management is a programme that combines business management with culinary arts and hospitality operations. Offered at USIU-Africa through the Chandaria School of Business, the programme equips graduates with skills in hotel operations, food and beverage management, hospitality marketing and financial management. The curriculum covers food preparation and service, front office operations, housekeeping management, hospitality accounting, financial management, hospitality marketing, human resource management, food and beverage control, menu planning, nutrition, sanitation and safety, event management, hospitality law, strategic management, international hospitality trends, customer service excellence and hospitality information systems. Students develop both operational skills and management capabilities. Kenya's hospitality industry is a major contributor to the national economy, driven by tourism, business travel and a growing domestic leisure market. The programme responds to the need for professionally trained hospitality managers who can deliver exceptional service, manage operations efficiently and drive business growth in hotels, restaurants and related establishments. The programme is delivered through lectures, culinary laboratory sessions, industry simulations, case studies, internships and a research project. Students gain hands-on experience in food preparation, service operations, front office management and hospitality software through laboratory work and industrial attachment at hotels, restaurants and event venues. Graduates pursue careers as hotel managers, restaurant managers, food and beverage directors, front office managers, event coordinators, catering managers, hospitality consultants, guest services managers and entrepreneurs in the hospitality industry. They work in hotels, restaurants, resorts, conference centres, cruise ships, airlines and catering companies. They can also pursue postgraduate study in hospitality management or business administration. Prospective students should have strong interpersonal skills, an interest in customer service and a passion for the hospitality industry. The programme is suitable for students who want to lead and manage hospitality operations in a dynamic and global industry.

The Bachelor Of Science In Science - Ecotourism Hospitality Management is a degree programme that equips students with knowledge and skills in in science - ecotourism hospitality management. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Ecotourism Principles and Sustainable Tourism, Wildlife Tourism and Conservation, Hospitality Operations and Lodge Management, Community-Based Tourism and Cultural Tourism, Environmental Interpretation and Nature Guiding, Tourism Marketing and Destination Management. Students engage with both theoretical foundations and practical applications, developing competencies in technical and analytical competencies. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Ecotourism Principles and Sustainable Tourism, Tourism Marketing and Destination Management, Tourism Policy and Tourism Economics, Hospitality Operations and Lodge Management, Environmental Management and Sustainability. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Lodge and Camp Management, Ecotourism Management, Tourism Marketing and Destination Management. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor Of Science In Science - Ecotourism Hospitality Management pursue careers as Nature Guide / Wildlife Guide, Hospitality Manager / Hotel Manager, Community Tourism Coordinator, Ecotourism Manager / Lodge Manager. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor Of Science In Science Hospitality And Tourism Management is a degree programme that equips students with knowledge and skills in in science hospitality and tourism management. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Hospitality Principles and Hospitality Operations, Tourism Management and Tourism Operations, Hotel Management and Resort Management, Food and Beverage Management, Tourism Marketing and Destination Marketing, Sustainable Tourism and Responsible Tourism. Students engage with both theoretical foundations and practical applications, developing competencies in Advertising, Business Process Modeling, Data Visualization, Entrepreneurship, Financial Analysis. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Research Methods, Tourism Research and Project, Food and Beverage Management, Tourism Marketing and Destination Marketing, Tourism Economics and Tourism Finance, Hospitality Principles and Hospitality Operations. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Food and Beverage Management, Destination Marketing and Management, Tourism Management and Development. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor Of Science In Science Hospitality And Tourism Management pursue careers as Destination Marketing Manager, Tourism Manager / Tourism Officer, Hospitality Manager / Hotel Manager, Tour Operations Manager. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor Of Science In Technology - Tourism Management is a degree programme that equips students with knowledge and skills in in technology - tourism management. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Tourism Principles and Tourism Management, Tourism Development and Tourism Operations, Tourism Marketing and Destination Marketing, Sustainable Tourism and Responsible Tourism, Tourism Economics and Tourism Finance, Tourism Policy and Tourism Law. Students engage with both theoretical foundations and practical applications, developing competencies in technical and analytical competencies. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Tourism Development and Tourism Operations, Tourism Marketing and Destination Marketing, Tourism Economics and Tourism Finance, Tourism Policy and Tourism Law, Tourism Human Resources and Leadership. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Destination Marketing and Management, Tourism Entrepreneurship, Tourism Management and Development. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor Of Science In Technology - Tourism Management pursue careers as Tour Operations Manager, Tourism Consultant, Tourism Development Officer, Tourism Manager / Tourism Officer. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor Of Science In Tourism Development And Management is a degree programme that equips students with knowledge and skills in in tourism development and management. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Tourism Development and Destination Planning, Tourism Management and Tourism Operations, Tourism Marketing and Destination Marketing, Sustainable Tourism and Responsible Tourism, Tourism Economics and Tourism Finance, Tourism Policy and Tourism Law. Students engage with both theoretical foundations and practical applications, developing competencies in Advertising, Business Process Modeling, Data Visualization, Entrepreneurship, Financial Analysis. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Sustainable Tourism and Responsible Tourism, Tourism Technology and Digital Tourism, Tourism Human Resources and Leadership, Tourism Management and Tourism Operations, Tourism Marketing and Destination Marketing. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Destination Marketing and Management, Sustainable Tourism and Ecotourism, Tourism Entrepreneurship. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor Of Science In Tourism Development And Management pursue careers as Tourism Development Officer / Destination Planner, Destination Marketing Manager, Tourism Manager / Tourism Officer, Tourism Consultant. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor Of Science In Tourism Studies is a degree programme that equips students with knowledge and skills in in tourism studies. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Tourism Principles and Tourism Studies, Tourism Development and Tourism Operations, Tourism Marketing and Destination Marketing, Sustainable Tourism and Responsible Tourism, Tourism Economics and Tourism Finance, Tourism Policy and Tourism Law. Students engage with both theoretical foundations and practical applications, developing competencies in technical and analytical competencies. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Tourism Development and Tourism Operations, Tourism Marketing and Destination Marketing, Tourism Policy and Tourism Law, Tourism Entrepreneurship and Business Development, Tourism Principles and Tourism Studies. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Sustainable Tourism and Ecotourism, Destination Marketing and Management, Tourism Studies and Development. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor Of Science In Tourism Studies pursue careers as Tour Operations Manager, Tourism Officer / Tourism Researcher, Tourism Development Officer, Destination Marketing Manager. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

The Bachelor Of Science In Tours And Travel Management is a degree programme that equips students with knowledge and skills in in tours and travel management. The programme falls under the Hospitality & Tourism category and typically spans 4 years of full-time study at accredited Kenyan universities. The curriculum covers Tour Operations and Tour Planning, Travel Agency Management and Travel Services, Tour Packaging and Itinerary Design, Tour Guiding and Destination Knowledge, Tour Marketing and Tourism Marketing, Tour Logistics and Tour Transportation. Students engage with both theoretical foundations and practical applications, developing competencies in Advertising, Business Process Modeling, Data Visualization, Entrepreneurship, Financial Analysis. The coursework is designed to build progressive understanding from foundational concepts to advanced topics. Throughout the programme, students study Tour Guiding and Destination Knowledge, Tours Law and Travel Law, Tour Packaging and Itinerary Design, Research Methods, Tours Research and Project, Tours Human Resources and Leadership. The teaching approach combines lectures, laboratory practicals, tutorials, assignments and independent research projects. This blend ensures graduates can apply theoretical knowledge to real-world problems in their field. The programme offers specialisations in Tour Logistics and Operations, Tour Guiding and Destination Knowledge, Tour Operations and Tour Planning. Students can focus their studies on areas of particular interest, allowing them to tailor their degree to specific career goals. The flexibility enables graduates to pursue diverse professional paths within the sector. Graduates of the Bachelor Of Science In Tours And Travel Management pursue careers as Tour Manager / Tour Operator, Tour Logistics Manager, Travel Agency Manager, Tour Guide / Tour Coordinator. They find employment in various sectors including government agencies, private companies, research institutions, non-governmental organisations and academic institutions. The degree opens doors to both local and international opportunities. The programme is accredited by the Commission for University Education (CUE) and offered at recognised universities across Kenya. Students benefit from industry attachments, fieldwork and practical training that complement classroom learning and enhance employability upon graduation.

Baking Technology Level Four is a TVET-CDACC competency-based programme that trains students in fundamental baking operations, yeast product production, cake making, and pastry preparation. The course is examined by TVET-CDACC and offered across accredited public and private TVET institutions in Kenya. Students learn bakery raw materials handling, plant and equipment operation, and production of cakes and yeast-based products. 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 bakery raw materials, bakery plant and equipment operation, production of cakes, production of yeast products, and industrial attachment in a commercial bakery environment. Kenya's baking and confectionery sector has experienced significant growth driven by expanding supermarkets, hotel bakeries, and independent bakery enterprises. The demand for trained baking personnel continues to rise as commercial bakeries, pastry shops, hotels, and supermarkets require skilled staff for production operations. Self-employment opportunities are substantial in the bakery sector. Training combines classroom theory with extensive practical sessions in baking laboratories. Students practice mixing, kneading, proofing, baking, and decorating under supervised conditions. The programme includes a three-month industrial attachment in a commercial bakery or hospitality establishment where students apply their skills in real production environments. Graduates work as bakery assistants, bread makers, cake decorators, pastry assistants, and bakery production helpers in commercial bakeries, hotels, supermarkets, and pastry shops. Many graduates establish small bakery businesses or supply baked goods to local markets and institutions. The qualification provides a foundation for progression to Baking Technology Level 5 and Level 6. This programme is suitable for KCSE certificate holders with a mean grade of E or Level 3 qualification who are interested in practical baking skills and seeking direct entry into the bakery and food production sector.

<p>The Certificate in Baking Technology is a competency-based qualification examined by the TVET Curriculum Development, Assessment and Certification Council (CDACC) at Level 5 that equips learners with practical skills in baking science, pastry production, and bakery management. The programme is designed for individuals seeking entry-level positions in Kenya's growing baking and hospitality industry. Students develop competencies in baking ingredients and their properties, dough preparation and handling, bread and pastry production, cake baking and decoration, and baking equipment operation and maintenance. The curriculum also covers food safety and hygiene, quality control, costing and pricing, and bakery business management, ensuring graduates can work in commercial bakeries or start their own baking enterprises. Kenya's baking industry has expanded significantly with the growth of supermarkets, hotels, restaurants, and independent bakeries. The demand for trained baking technicians persists as consumers increasingly seek quality baked goods including bread, cakes, pastries, and specialty products. The programme is delivered through full-time study at technical training institutes, national polytechnics, and specialised institutions such as Kenya Utalii College and Kenya Institute of Baking Technology. Teaching combines classroom instruction with extensive practical sessions in baking laboratories, covering ingredient selection, dough preparation, oven operation, and product decoration. Industrial attachment in bakeries or hotels is included. Graduates can work as bakery technicians, pastry assistants, cake decorators, and bakery supervisors in commercial bakeries, hotels, supermarkets, and catering companies. Many proceed to pursue the Diploma in Baking Technology or start their own bakery businesses. This programme is suitable for KCSE graduates with a mean grade of D (plain) who are passionate about baking and seeking technical positions in the baking and pastry industry with opportunities for self-employment.

The Certificate in Food and Beverage Service & Sales provides foundational skills in food and beverage service operations, customer service, and sales in hospitality establishments. Students learn food service techniques, beverage service, restaurant operations, customer relations, and basic food safety. The programme is designed for individuals seeking entry-level positions in restaurants, hotels, bars, and catering companies. Students develop competencies in table service, order taking, food and beverage pairing, point-of-sale systems, customer service, basic food hygiene, and sales techniques for food and beverage products. The curriculum covers food and beverage service fundamentals, restaurant service operations, bar service, banqueting and events service, and the hospitality industry in Kenya. Practical skills in serving food and beverages to standards are emphasised through laboratory and restaurant settings. Kenya's hospitality industry is a significant contributor to GDP and employment, with tourism being a leading foreign exchange earner. The growth of hotels, restaurants, and food service establishments across the country, driven by domestic tourism, international visitors, and the expanding middle class, creates sustained demand for trained food and beverage service personnel. The rise of international hotel chains and standards has elevated the need for professionally trained service staff. The programme combines classroom lectures with practical restaurant and laboratory sessions. Students practise table setting, food service, beverage service, and customer interaction in simulated restaurant environments. Teaching methods include practical demonstrations, role-play exercises, restaurant service simulations, and industry visits to hotels and restaurants. Graduates find employment as waiters, waitresses, bar attendants, restaurant service staff, or catering assistants in hotels, restaurants, bars, and event catering companies. The certificate also provides a pathway to diploma programmes in food and beverage management or hospitality management. Some graduates progress to supervisory roles with experience and additional training. This programme is ideal for KCSE graduates with an interest in the hospitality industry, as well as individuals already working in food service who seek formal qualification. The accessible entry requirements make it suitable for those exploring hospitality as a career before committing to diploma or degree-level studies.

<p>The Certificate in Food Preparation and Culinary Arts is a competency-based qualification examined by the TVET Curriculum Development, Assessment and Certification Council (CDACC) at Level 5 that equips learners with practical skills in food production, culinary techniques, and food and beverage service. The programme is designed for individuals seeking entry-level positions in Kenya's hospitality and catering industry. Students develop competencies in food and beverage production theory and practice, food science and nutrition, food and beverage service and sales, and catering premises and equipment management. The curriculum also covers mathematics, ICT, entrepreneurship, communication skills, and first aid, ensuring graduates have both culinary and professional skills required in the hospitality sector. Kenya's hospitality industry is a major contributor to the economy through tourism, with hotels, restaurants, and catering companies requiring trained culinary personnel. The demand for skilled cooks and food service staff persists as the sector continues to grow with new hotels, restaurants, and catering establishments opening across the country. The programme is delivered through full-time study at technical training institutes, national polytechnics, and hospitality training institutions such as Kenya Utalii College. Teaching combines classroom instruction with extensive practical sessions in production kitchens and restaurants, covering food preparation, cooking techniques, pastry production, and food service. Practicum and industrial attachment are included. Graduates can work as cooks, assistant chefs, food service assistants, and catering assistants in hotels, restaurants, hospitals, schools, and catering companies. Many proceed to pursue the Diploma in Food and Beverage Production or start their own catering businesses. This programme is suitable for KCSE graduates with a mean grade of D (plain) who are passionate about cooking and the culinary arts and seeking technical positions in Kenya's hospitality and food service industry.

The Certificate in Food Production provides foundational culinary skills in food preparation, cooking techniques, and kitchen operations. Students learn basic cookery, pastry and bakery, food safety, kitchen hygiene, and menu planning. The programme is designed for individuals seeking entry-level positions as cooks, kitchen assistants, or pastry assistants in hotels, restaurants, catering companies, and food service establishments. Students develop competencies in food preparation, cooking methods, stock management, kitchen safety, pastry and baking fundamentals, and menu planning. The curriculum covers culinary fundamentals, vegetable and meat cookery, soups and sauces, pastry and bakery, food hygiene and safety, nutrition basics, and kitchen operations management. Practical cooking skills are emphasised through kitchen laboratory sessions and industry attachment. Kenya's hospitality industry continues to expand with new hotels, restaurants, and food service establishments creating sustained demand for trained culinary personnel. The growth of domestic tourism, international hotel chains, and the diverse food service sector from fine dining to quick-service restaurants provides diverse employment opportunities. Professional culinary training is increasingly valued as establishments seek to maintain quality standards and meet customer expectations. The programme combines classroom lectures with intensive kitchen laboratory sessions. Students practise cooking techniques, prepare dishes, learn plating and presentation, and work in kitchen brigades simulating professional kitchen environments. Teaching methods include practical demonstrations, kitchen practicals, recipe development exercises, and industry attachment in hotel or restaurant kitchens. Graduates find employment as cooks, kitchen assistants, pastry assistants, or catering assistants in hotels, restaurants, hospitals, schools, and catering companies. The certificate also provides a pathway to diploma programmes in food production, culinary arts, or hospitality management. Some graduates establish small food businesses including catering services, bakeries, or food stalls. This programme is ideal for KCSE graduates with a passion for cooking and the culinary arts, as well as individuals already working in kitchens who seek formal qualification. The accessible entry requirements make it suitable for those exploring culinary careers before committing to diploma or degree-level studies.

The Certificate in Food Technology is a KNEC-examined programme that trains individuals in food processing, preservation, quality control, and food safety management. The programme is accredited by the Technical and Vocational Education and Training Authority (TVETA) and examined by the Kenya National Examinations Council (KNEC). Trainees develop competencies in food processing techniques, food microbiology, food chemistry, quality assurance, food packaging, and food safety standards including HACCP. The curriculum combines theoretical instruction with extensive laboratory and practical sessions in food processing facilities. Kenya's food processing industry is a significant contributor to manufacturing output, with growing demand for skilled food technologists in processing plants, quality assurance laboratories, and regulatory bodies. The programme supports the government's food security and manufacturing agenda. The course is delivered through classroom theory, laboratory practicals, and industrial attachment. Trainees spend time in food processing laboratories conducting experiments on preservation, processing, and quality testing, followed by a supervised industrial attachment at a food processing company. Graduates can work as food processing technicians, quality control assistants, food safety officers, or laboratory assistants in food manufacturing companies. The programme provides a foundation for progression to Diploma in Food Technology. This programme is suitable for individuals with a KCSE mean grade of D (plain) who have an interest in food science and technology. It provides technical skills for employment in Kenya's food processing and manufacturing sector.

The Certificate in Food and Beverage is a two-year Craft Certificate programme examined by the Kenya National Examinations Council (KNEC) and offered at technical and vocational training institutions across Kenya. It equips students with skills in food production, beverage service, and catering operations for the hospitality industry. The programme is accredited by the Technical and Vocational Education and Training Authority (TVETA) under the TVET Act, 2013. Module I covers food and beverage production theory, food and beverage production practice, food science and nutrition, mathematics, information and communication technology, entrepreneurship, first aid, and a practicum. Students learn fundamental cooking techniques, food safety, and kitchen operations. Module II covers food and beverage service and sales theory, food and beverage control, communication skills, catering premises and equipment, life skills, research methods or trade project, food and beverage service and sales practice, and a second practicum. The programme is highly practical, with students spending significant time in kitchen and restaurant settings. Students learn to prepare and cook various dishes, provide food and beverage service, manage catering operations, and maintain hygiene standards. Entry requirements are a KCSE mean grade of D (plain) or a pass in a relevant Artisan Certificate. The programme is widely available at national polytechnics, technical training institutes, and hospitality colleges across Kenya. Graduates pursue careers as cooks, waiters and waitresses, catering assistants, bartenders, and food service supervisors in hotels, restaurants, resorts, hospitals, and catering companies. The programme provides a progression pathway to a Diploma in Food and Beverage Management. The programme includes compulsory practicum attachments in catering establishments. Government-sponsored students placed through KUCCPS receive capitation funding, and HELB loans are available for eligible students. The standardised annual tuition fee at public TVET institutions is KES 67,189.

<p>The Certificate in Food and Beverage Management is a craft-level qualification examined by the Kenya National Examinations Council (KNEC) that equips learners with practical skills in food and beverage production, service, sales, and management. The programme is designed for individuals seeking entry-level positions in Kenya's hospitality industry, particularly in food and beverage operations. Students develop competencies in food and beverage production theory and practice, food and beverage service and sales, food science and nutrition, food and beverage control, and catering premises and equipment management. The curriculum also covers mathematics, ICT, entrepreneurship, communication skills, first aid, and life skills, ensuring graduates have both culinary and management skills required in hospitality establishments. Kenya's hospitality industry is a major contributor to the national economy through tourism, with hotels, restaurants, bars, and catering companies requiring trained food and beverage personnel. The demand for skilled food and beverage staff persists as new establishments open and the tourism sector continues to grow. The programme is delivered through full-time study at technical training institutes, national polytechnics, and hospitality training institutions such as Kenya Utalii College. Teaching combines classroom instruction with extensive practical sessions in production kitchens and training restaurants, covering food preparation, beverage service, bar operations, and restaurant management. Practicum and industrial attachment are included. Graduates can work as food and beverage assistants, restaurant supervisors, bar assistants, catering assistants, and food service staff in hotels, restaurants, bars, and catering companies. Many proceed to pursue the Diploma in Food and Beverage Management or start their own food service businesses. This programme is suitable for KCSE graduates with a mean grade of D (plain) who are interested in hospitality and seeking technical positions in food and beverage operations and management within the hotel and restaurant sector.