Course Description

Course Description This course introduces the learner to the culinary field where they can apply the basic cooking methods used in various classical and modern cuisines.

Objectives At the end of the program, the participants will be able to: know, understand, handle, prepare;
a) The kitchen environment; use kitchen tools and Equipment
b) Basic stocks and sauces; soups and farinaceous dishes
c) Cold and hot appetizers and snacks
d) Fish, seafood, poultry, meat items

Course Duration

Weekdays Program

    Duration: 40 Hours (Mon-Fri)

  • Cost: Kshs 50,000.00 (inclusive of materials and Certificate of Achievement)
Saturday Program

    Duration: 40 Hours

  • Starting Date : Sat 23rd January 2021 to Sat 27th March 2021 (9:00 am to 1:00 pm)
  • Cost: Kshs 50,000.00 (inclusive of materials and Certificate of Achievement)

Course Intake

Weekdays Program
  • April
  • August
  • December
Saturday Program
  • Mid January
  • Mid May
  • Mid September

Entry Requirements

Chef’s uniform (White chef’s jacket, White apron, Black trouser, Chef’s hat/ Hair net, Neckerchief, Black leather shoes with rubber sole). 2) Torchon (kitchen towel). 3) National Identification card/passport.


General Communication

For general queries, including partnership opportunities, please email

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