About the Course
This qualification provides comprehensive skills and knowledge for individuals to become professional chefs, capable of working in diverse culinary environments, managing kitchen operations, and creating innovative cuisine across various hospitality settings.
Objectives
In this specialization, you will learn advanced culinary techniques, develop professional kitchen management skills, master international cuisines, and acquire the expertise to excel in the competitive hospitality and food service industry.
Career & Employability Service
Possible job titles relevant to this qualification include:
- Sous Chef
- Commis Chef
- Kitchen Manager
- Pastry Chef
- Restaurant Chef
- Catering Chef
- Food and Beverage Supervisor
- Personal Chef
Entry Requirements
Grade 12 or Grade 10 and/or 3 years work experience in relevant field.
Registration and Duration
Registration is open twice in a year, January and July In-take separately and the duration is 24 weeks/6 months.
Course Fees
K5,500.00 and K1,500 upfront payment on Registration.
Study Pathway
- MTI Diploma in Hospitality Management
This course has 10 Units selected to meet current workplace standards, and that of the local industry requirements.
| Course Code No. | UNIT NAME | SESSION |
| CTVETKM01 | Develop and Apply Use food preparation equipment | ONE |
| CTVETKM02 | FPrepare dishes using basic methods of cookery | |
| CTVETKM03 | Prepare appetisers and salads | |
| CTVETKM04 | Prepare stocks, sauces and soups | |
| CTVETKM05 | Pastry and Bakery FundamentalsPrepare vegetable, fruit, eggs and farinaceous dishes | |
| CTVETKM06 | Prepare vegetarian and vegan dishes | TWO |
| CTVETKM07 | Prepare poultry dishes | |
| CTVETKM08 | Prepare meat dishes | |
| CTVETKM09 | Plan and cost recipes | |
| CTVETKM10 | Produce cakes, pastries and breads |
Available Discounts
15% discount for students taking more than one Program.
10% sibling discount for students who have a brother or sister undergoing studies with MTI.