Danmark Fendi tasker

MANDATE

To train and develop food production technical and management staff for the Hospitality Industry.

VISION

To be the world's leading provider of culinary arts training

MISSION

To develop a highly qualified food production personnel base for the Hospitality Industry through training, research and consultancy.

INTRODUCTION

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:

Duration:

  • 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

KCSE Candidates:

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

International Candidates:

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

COURSE UNITS


  • PRACTICAL COOKERY
  • PASTRY
  • KITCHEN ORGANIZATION
  • FOOD KNOWLEDGE
  • MENU PLANNING
  • MENU COSTING
  • HYGIENE AND HUMAN NUTRIRION
  • FOOD AND BEVERAGE COSTING AND CONTROL
  • SOCIAL ASPECTS OF TOURISM
  • HUMAN RELATIONS
  • GENERAL ACCOUNTS
  • BUSINESS COMMUNICATION
  • FRENCH
  • 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

ENTRY REQUIREMENT

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.

SUCCESS STORY

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.

LECTURERS

MAY2017

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