To train and develop food production technical and management staff for the Hospitality Industry.
To be the world's leading provider of culinary arts training
To develop a highly qualified food production personnel base for the Hospitality Industry through training, research and consultancy.
The department began operations in 1975. It was established to train food production personnel for the industry.
Food production is a certificate course programmed as follows:
1½ Years - for the full time programme.
2½ years - for the Apprenticeship programme.
The Department also trains Management students in the areas of: Culinary Skills, Kitchen Management, Organization and Food Knowledge.
Minimum requirements for admission
Aggregate: C-(Minus) in K.C.S.E. In addition, the indicated minimum grades in the following subjects; English Language C-(Minus) Mathematics D+ (Plus) or any other equivalent qualification. A foreign Language is an added advantage..
Age:18 - 30 years
Aggregate: GCE, IGCE, IB Other internationally recognized certificates. 2nd Division O Level, or equivalent with a credit in English Language and a pass in Mathematics.
Age: 18 - 30 years
HYGIENE AND HUMAN NUTRIRION
FOOD AND BEVERAGE COSTING AND CONTROL
SOCIAL ASPECTS OF TOURISM
EXPECTATIONS AFTER TRAINNING
A total of 48 students graduate every year and are expected to work in food production units in the hospitality industry including : catering units of institutions like Airlines, hospitals and learning institutions. The hotel and catering industry at large has found our product competent to serve in their organizations
The minimum entry requirement for the food production course;
Aggregate: C- English C- Mathematics D+ 3RD Division at O Level, or its equivalent with good credits in English Language, and a pass in Mathematics.
ASSOCIATION OF HOSPITALITY AND TOURISM SCHOOLS IN AFRICA ANNUAL CULINARY COMPETITIONS
The food production students take part in the Association of Hotel and Tourism Schools in Africa's (AHTSA) culinary competitions every year, since the inception of the same in the year 2001. Kenya Utalii College students under the leadership of a Lecturer in the Food Production Department have won the top prize three times, taken the second position once and taken a third position once out of the 8 competitions.
To-date the Department has trained a total of 1163 students, of local and international origin. Up to 90% of the course graduates have been absorbed in the Hospitality industry locally and internationally.
Mrs. Catherine Sidi -Head Of Department
Mr. Martin Okaka
Dr. Lily Masinde
Mr. Reuben Nzuvu
Mr. Jafred Kipande
Mr. Emmanuel Kalu
Mrs. Elizabeth Munyao
Mr. Stephen N. Gambo
Mr. David Kariuki
Mr. Charles Orido