This course unit is intended to impart in trainees cooking skills and attitudes required for proficiency professional cookery. it gives the trainee a broad knowledge of raw food materials and their application in food production.
- Teacher: Wahu Jane
- Teacher: Jerop Rhoda
This module unit is intended to equip the trainee with knowledge, skills, values and attitudes that will enable you plan start and manage a personal ,group, or private or public bussiness enterprise. It is also intended to instill in a trainee the drive to venture into profit making activities.
- Teacher: Kariithi Waithira
This module unit is intended to equip the trainee with knowledge, skills, values and attitudes that will enable you plan start and manage a personal ,group, or private or public bussiness enterprise. It is also intended to instill in a trainee the drive to venture into profit making activities.
- Teacher: cecilia ondiek
- Teacher: gladys yatich
This course has two major sections; section one covers first aid introduction, importance, scope of first aid, first aid supplies and first aid treatment for basic accidents. The second section has home nursing; including introduction, scope, home nursing staff ,needs of the sick among others.
- Teacher: Sitonik Grace
This course contains content on professional way of serving and presenting food and beverage in restaurants and bars.
- Teacher: Mungai Winnie
This course aims to enable the learner produce different types of food and beverage to the required standards, develop management skills to manage a catering and accommodation establishment, appreciate the need for good communication skills and apply entrepreneurship, marketing, and management skills to start and run a catering and accommodation business.
The course equips one with:
- Good communication Skills
- Managerial Skills
- International Hospitality Skills
- Professionalism
- Teacher: cecilia ondiek
- Teacher: gladys yatich
This module unit is intended to equip the trainee with knowledge, skills, attitudes and values that empower him/her to face challenges posed by their physiological, psychological, social and economic circumstances. It will enable him/her to take responsibility for their individual actions.
- Teacher: KIPNGETICH RAYMOND
- Teacher: gladys yatich
This course consist of practical skills necessary for food and beverage service and sales personnel. It include videos and other guide lines on how to carry out the different skills during the service of food and beverage
- Teacher: Mungai Winnie
This course is designed to equip the trainee with scientific knowledge of the nature and composition of foods and their utilization by the human body. The trainees will also gain an understanding of the physical, chemical and biological changes that affect food during its preparation, processing and preservation. It is intended to enable the trainee to apply the scientific knowledge in the various stages of food production
- Teacher: Jully Nyongesa
This module unit is intended to impart in trainee cooking skills and attitudes required for professional cookery. It gives the trainee a broad knowledge of raw food materials and their application in food production.
- Teacher: getrude jepkirui
- Teacher: gladys yatich