Food and Beverage Production and Service

This food and beverage production and service course looks at the production of food and beverages from a holistic point of view. It covers both the theoretical and practical aspects of food and beverage production.

The aim of this course of study is to develop a range of knowledge and understanding, skills and techniques, personal qualities and attributes essential for successful performance in the food service industry.

Modules include an introduction to the foodservice industry, food safety, sanitation and hygiene, different types of foodservice, types of menus, food production, working effectively as part of a foodservice team, bar and beverage service, customer service and effective communication.

Emphasis is placed on acquiring practical skills required in all types of foodservice and bar outlets, and prepares students to work as waiters/waitresses, bar attendants and in conference and banqueting.

This course is suitable for both self-employment and Salaried Jobs. The learner is able to:

• Produce various local and international cuisines
• Be creative
• Become a skilled entrepreneur
• Food and Beverage production that is up to international standards
• Manage and run a hospitality establishment
• Become a professional of international standards

This food and beverage production and service certificate course provides students with adequate professional skills needed to operate within a food and beverage department of a hotel or any food service operations establishment.

The minimum entry requirements for the certificate in food and beverage production and service course are:

• KCSE Mean Grade D (Plain) or;
• Pass in relevant Artisan Course or;
• Equivalent qualification approved by KNEC.

Module I

• Food and beverage production theory
• Food and beverage production practice
• Food science and nutrition
• Mathematics
• Basic mathematical operations
• Information communication technology
• Entrepreneurship
• Life skills
• Communication skills

Module II

• Food and beverage sales and service  theory
• Food and beverage sales and service  practice
• Food and beverage control
• Catering premises and equipments
• Trade project orientation