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 or any Science
  • IB/A Level 3 Credits with atleast a D in English
  • IGCSE 3 'O' Passes with D and above with atleast a D in English or Kiswahili and D in Math or any Science
  • SATs 1080 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)

  • Enrollment

    General Communication

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

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