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
  • IB/ A – Level 4 Credits
  • IGCSE 4 'O' Passes with D and above and/or equivalent of a mean grade of C- (MINUS) with E in Math and a D English or Kiswahili
  • SATs 1060 and above out of 1600

Course Fees Kshs per annum

Student Tuition Application Fee Student Pass Accident Insurance Student ID Graduation & BHMS Admin Fee Uniform
Kenyan 442,800 2,500 - 5,000 1,000 25,000 36,200
East African 442,800 5,000 2,500 5,000 1,000 25,000 36,200
International 528,900 5,000 12,500 5,000 1,000 25,000 36,200

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 and Beverages
  • Business Communication, Writing, Research and Study Skills
  • Business Applications and IT
  • French
  • Basic First Aid and Fire Safety Training
  • Kitchen Operations and Management
  • The Best of European Cuisine
  • Introduction to Kitchen Management
  • Kenya Concepts
  • Applied Hotel Operations Practical at BOMA Hotel
  • Year 2
  • International Cuisines: Classical to Fusion
  • Garde Manger
  • Restaurant Service and Management
  • Small Business Management
  • Business Ethics
  • Mandarin
  • Advanced Food Concepts
  • Advanced Pastry and Baking Arts
  • Food and Beverage Management
  • Food and Beverage Marketing in the Digital
  • Hospitality Law
  • Mandarin 2

  • Enrollment

    General Communication

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