The Diploma in Food and Beverage Production is a vocational and professional course offered by the Kenya National Examinations Council (KNEC).
It is designed to train students in hospitality, food production, catering management, and beverage service, preparing them for careers in the hospitality and tourism industry.
The course emphasizes both practical skills and theoretical knowledge, making graduates highly employable in hotels, restaurants, catering companies, and other food service establishments.
Course Duration:
2 years, divided into semesters or modules.
Introduction to Hospitality & Catering
Basic Food Preparation & Cooking
Beverage Preparation
Kitchen Safety & Hygiene
Communication Skills
Entrepreneurship
Business Calculations & Statistics
Information Communication Technology (ICT)
Advanced Food Preparation & Cooking
Bakery & Confectionery
Nutrition & Dietetics
Menu Planning & Costing
Customer Service & Hospitality Management
Beverage Service & Mixology
Catering & Event Management
Food & Beverage Law
Kitchen & Restaurant Management
Quality Assurance & Food Safety Standards
Advanced Beverage Management
International Cuisine & Cultural Food Practices
Industrial Attachment / Catering Project
Leadership & Human Resource Management in Hospitality
Entrepreneurship & Business Planning
Entry Requirements:
– KCSE certificate with a minimum grade ( C- and above).
Course Overview
The diploma equips learners to:
Prepare, cook, and present a wide variety of foods
Manage beverages and catering operations
Supervise kitchen staff and food service operations
Maintain hygiene and safety standards in kitchens and restaurants
Plan menus and manage kitchen budgets
Deliver excellent customer service
Manage hospitality businesses
Graduates gain skills in:
Food preparation and presentation (local & international cuisine)
Beverage preparation and service (alcoholic and non-alcoholic)
Menu planning and kitchen budgeting
Customer service & front office operations
Hygiene, safety, and quality assurance in food operations
Event planning and catering management
Team management and leadership in hospitality
Course Content:
– Food and Beverage Production Techniques
– Food Safety and Hygiene
– Bakery and Pastry Production
– Beverage Production and Service
– Menu Planning and Cost Control
– Kitchen Operations Management
– Customer Service in Hospitality
– Food Presentation and Garnishing
– Nutrition and Food Science
– Entrepreneurship in Food Business
Assessment: Practical exams, written tests, projects, and continuous assessment.
Career Opportunities:
– Food and Beverage Supervisor
– Chef/Cook
– Catering Manager
– Restaurant Supervisor
– Hotel Food Production Staff
– Food Service Consultant
– Entrepreneur in Food Business