Food Production

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

•    Eighteen Months - for the full time programme.
•    Two and half years - for the Apprenticeship programme.

The Department also trains Management students in cthe areas of: ulinary skills, kitchen management/ organization and food knowledge.

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

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 SCHOOLS IN AFRICA ANNUAL CULINARY COMPETITIONS   
The food production students take part in the Association of Hotel Schools in Africa’s  (AHSA) 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.

STAFF