Food and Beverage Production (Culinary Arts) Level 3,4,5 and 6

A Food and Beverage Production (culinary arts) level 3 to 6 is a set of  specialized courses designed to provide trainees with the skills, knowledge, and practical experience needed to pursue a career in the food and beverage industry.  These courses typically cover a wide range of topics related to food preparation, cooking techniques, food safety, sanitation, menu planning, and kitchen management. Generally, the course provide a comprehensive education that prepares individuals for entry-level positions as cooks, chefs, kitchen assistants, or food and beverage managers in restaurants, hotels, catering companies, and other food service establishments.

The Food Production (Culinary Arts) Qualifications consists of competencies that a person must achieve to plan, prepare, cook, present and disseminate various hot and cold products, including food accompaniments, soups, stocks, sauces, salads, meats, desserts pastries, breads and beverages.

The units of competency comprising this qualification include the following basic and core units of competencies as indicated below:

BASIC UNITS (All levels)

  • Communication Skills
  • Numeracy Skills
  • Digital Literacy
  • Entrepreneurial Skills
  • Employability Skills
  • Environmental Literacy
  • Occupational Safety and Health Practices

CORE UNITS

  • Food Accompaniments (4,5,6)
  • Vegetables, Starches, Soups, Stocks and Sauces (3,4,5,6)
  • Cold Starters, Salads and Canapes (5)
  • Eggs (4,5)
  • Meats (3,4,5,6)
  • Butchery (3,4,5)
  • Salads and Salad Dressings (3,4,5,6)
  • Yeast Products (4,5,6)
  • Cakes and Sandwiches(4)
  • Pastries (5,6)
  • Deserts (4,5,6)
  • Beverages(3,4,5,6)
  • Industrial attachment (all levels)

Duration

  • Level 6 takes 3 years
  • Level 5 takes 2 years
  • Level 4 takes 1 year
  • Level 3 takes 6 months

Assessment

The course is assessed internally and externally. Internal assessment is continuous and is conducted by the trainer who is monitored by an accredited internal verifier while external assessment is the responsibility of TVET CDACC.

Tuition Fees

  • Ksh. 67,189 per year
  • You can get financial aid by applying for Government of Kenya (GoK) scholarships, loans and bursaries
food and beverage production KTVC poster

Certification

  • On successful completion of a Unit of Learning, a trainee is issued with a Certificate that acknowledges the achievement of that competence. 
  • On successful completion of ALL units of learning, a trainee is awarded an ICT Technician Certificate qualification.
  • These certificates are issued by TVET CDACC in conjunction with KTVC

Delivery mode

  • Full-time (in class)
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Upcoming Intakes

January 2025

September 2024

Admission Requirements

Level Entry Requirements
3
Kenya Certificate of Primary Education (KCPE) OR Equivalent qualifications as determined by Kenya National Qualifications Authority (KNQA)
4
Kenya Certificate of Secondary Education (KCSE) OR Food Production Level 3 OR Hotel Catering and Accommodation Level 3 OR Equivalent qualifications as determined by Kenya National Qualifications Authority (KNQA)
5
Kenya Certificate of Secondary Education (KCSE) mean grade of D (plain) OR Food Production Level 4 OR Food and Beverage Sales and Service Level 4 OR Hotel Catering and Accommodation OR Equivalent qualifications as determined by Kenya National Qualifications Authority (KNQA)
6
Kenya Certificate of Secondary Education (KCSE) mean grade of C- (minus) OR Food Production Level 5 OR Food and Beverage Sales and Service Level 4 OR Hotel Catering and Accommodation level 5 OR Equivalent qualifications as determined by Kenya National Qualifications Authority (KNQA)
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