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Motto
“Excellence in Culinary Art and Beverage Mastery.”
Mission
To provide high-quality training in culinary arts and beverage studies by equipping students with practical skills, professional knowledge, creativity, and ethical values needed to succeed in the hospitality industry.
Vision
To be a leading institution in culinary and beverage education, recognized for producing highly skilled, innovative, and globally competitive professionals in the hospitality sector.
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Available courses
Level 6 Production (Hospitality / Food & Beverage Context)
Level 6 production typically refers to high-volume, high-complexity food production in large-scale operations such as hotels, resorts, cruise ships, or institutional catering. It is often linked to professional culinary or technical training frameworks (like TVET or SCQF levels), where “Level 6” represents advanced competency.
- Teacher: cynthia chepchirchir
Food and Beverage Level 6 is an advanced course designed to equip learners with professional skills and knowledge needed to manage and operate food and beverage services in the hospitality industry. It focuses on both practical and theoretical aspects, including food service techniques, menu planning, beverage knowledge, customer service, and hygiene standards.
- Teacher: cynthia chepchirchir
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