Swiss Diploma in Culinary Arts

Course Description

Culinary Arts may be simply defined as the preparation, cooking and presentation of food. However, expert chefs are expected to translate this definition to enhance the complexity, aesthetics and nutritional value of food through their skill, creativity and passion. The 2-year Swiss Diploma in Culinary Arts at BIHC is designed to equip students with food product-knowledge, innovative techniques, as well as the managerial education required to operate one’s own restaurant or other hospitality service outlets.

Possible careers post-graduation;

  • Hotel and restaurant chef
  • Personal chef
  • Caterer
  • Baking and Pastry Chef
  • Food Service or restaurant manager
  • Sommelier
  • Celebrity TV chef
  • Food author or blogger

Course Duration

2 years


Course Intake

January, May, September


Entry Requirements

  • KCSE Mean grade C- (MINUS) with C- (MINUS) or above in English or Kiswahili and a D (PLAIN) in Mathematics or any Science
  • IB/A Level 4 Credits with atleast a C in English
  • IGCSE 4 'O' Passes with D and above with atleast a C in English or Kiswahili and C in Math or any Science
  • SATs 1180 and above out of 1600

Course Fees Kshs per annum

Student Tuition Application Fee & Student Pass Accident Insurance Student ID Medical Cover Graduation & BHMS Admin Fee Uniform
Kenyan Ksh 496,500 Ksh2,500 Ksh5000 Ksh1,000 - Ksh 25,000 Ksh, 36,600
East African $4,820 $73 $49 $10 - $243 $356
International $5,854 $170 $49 $10 $670 $243 $356

For more details see our full fees structure documents on downloads



Study Areas

Year 1
  • Introduction to Culinary Arts
  • Baking and Pastry Arts
  • The Art and Science of Food
  • Introduction to Wine & Beverages
  • Information Technology and Research Skills
  • French 1 & 2
  • Professional Attitude Evaluation - Year 1
  • Kitchen Operations and Management
  • The Best of European Cuisine
  • Introduction to Kitchen Management
  • Business Communication
  • Food & Beverage Cost Control
  • French 2
  • Kenya Concepts
  • Applied Hotel Operations Practicals
  • 15 Weeks Industry Placement
  • Professional Attitude Evaluation - Year 1
  • Internship - Year 1 (15 weeks)
  • Year 2
  • International Cuisines: Classical to Fusion
  • Food & Beverage Service Theory
  • Food & Beverage Service Practical
  • Business Management and Entrepreneurship (include content on process approach)
  • Business Ethics
  • Life Skills and Critical Thinking
  • Human Resources Management
  • Occupational Safety and Health Practices
  • Accounting for Hospitality Industry
  • Professional Attitude Evaluation - Year 2
  • Food & Beverage Events Management
  • Food and Beverage Management
  • Fundamentals of Nutrition and Dietetics
  • Legal Aspects in the Hospitality Industry
  • Hospitality Marketing in the Digital Age
  • Advanced Pastry and Baking Arts
  • African Cuisine
  • Applied Hotel Operations Practical
  • Professional Attitude Evaluation - Year 2
  • Internship - Year 2 (30 weeks)

  • Enrollment

    General Communication

    For general queries, including partnership opportunities, please email info@bihc.ac.ke

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