Course Description
Course Description
Whether you want to work in a bar or show off your skills at home, this short course introduces you to the fascinating history of cocktails and bartending, from the pre-prohibition era to today's fantastic creations.
Through the course you will gain knowledge and practical skills to enable you to understand the components of any drink, the chemical composition that influences color, flavor and taste. This will also include the art of stirring, muddling and layering, with the fair. Through theoretical and practical applications, this course gives you the knowledge to be a mixologist.
Course Objectives Upon successful completion of the course, the student will be able to:-
a) Understand the basic tools and equipment used in the bar
b) Understand the importance of hygiene in the bar
c) Understand the various categories of beverages
d) Understand the preparation methods for cocktails
e) Apply and prepare cocktails using the following methods:
1. Shaking 2. Blending 3. Building
4. Stirring 5. Muddling 6. Layering
f) Prepare International Cocktails and Mocktails
g) Prepare Own created cocktails
h) Costing cocktails and beverage merchandising
i) Management and Bar leadership.
Course Duration
Barista Skills
Barista Skills focuses on the key elements required to set a grinder, prepare an espresso and milk texture for cappuccinos. This module allows you to gain a deeper understanding of the coffee itself and build on your practical skills for milk techniques, latte art, as well as health and safety, customer service and entrepreneurship.
Mode of Learning: On Campus
Timings: Saturday only starting from 8am to 5 pm
Duration: 80 hours of coursework and 3 month internship
Start Date: 27th September 2025
Entry Requirements:
16 years of age and above
No prior coffee experience required
O Level Certification
English proficiency
Tuition: KES 70,500
Application Fee: KES 2,000
Roasting
Roasting plays a significant role in producing the final cup of coffee. This program introduces you to coffee and the roasting process- including roast cycle, roast levels, identifying defects, sensory
characteristics and the physical changes that coffee beans undergo during the roasting process. Fundamentals of packaging, storage and roasting business operations are tailored into the program to provide
an in-depth experience of the roasting process.
Mode of Learning: On Campus
Timings: Saturday only starting from 8am to 5 pm
Duration: 80 hours of coursework and 1 month internship
Start Date: Coming Soon!
Entry Requirements:
16 years of age and above
No prior coffee experience required
O Level Certification
English proficiency
Tuition: KES 50,000
Application Fee: KES 2,000
Accident & Liability Fee: KES 1,000
School ID: KES 500
Quality Control
The dynamic element of coffee and its unique journey from bean to cup. We have curated a program that enables the learners to gain relevant knowledge and skills in all the specialized aspects of Coffee
Quality Control. The learners will develop competences in sensory analysis, assessment of bean and brew quality, coffee cupping and marketing systems.
Mode of Learning: On Campus
Timings: Saturday only starting from 8am to 5 pm
Duration: 80 hours of coursework and 1 month internship
Start Date: Coming Soon
Entry Requirements:
16 years of age and above
Prior roasting experience and knowledge required
O Level Certification
English proficiency
Tuition: KES 60,000
Application Fee: KES 2,000
Accident & Liability Fee: KES 1,000
School ID: KES 500