Certificate in Culinary Operations

Course Description

This course introduces the learner to the Kitchen environment, focusing primarily on the operational aspects of food production and handling.

Course Duration

1 year

Course Intake

January, May, September

Entry Requirements

  • KCSE Mean grade D+ (PLUS) with D+ (PLUS) or above in English or Kiswahili and a D- (MINUS) in Mathematics
  • IB/A-Level 3 Credits
  • IGCSE 3 'O' Passes with E and above and/or equivalent of a mean grade of D (PLUS) with E in Math and English or Kiswahili
  • SATs 1010 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 468,000 2,500 - 5,000 1,000 25,000 36,600
East African 468,000 5,000 2,500 5,000 1,000 25,000 36,600
International 569,232 5,000 12,500 5,000 1,000 25,000 36,600

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

  • Enrollment

    General Communication

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

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