General Description of the Course
To equip students with a broad base of skills and knowledge in order to enable them enter the world of Hospitality. The program endeavors to develop student’s analytical skills, creative and decision making abilities through broad based common courses in addition to professional courses.
Expected Learning Outcomes of the Course
A graduate should be able to:
- Demonstrate knowledge in operations relative to the provision of food and beverage services
- Demonstrate Social, technical and vocational skills in the Hospitality Industry.
- Demonstrate effective written and interpersonal communication skills.
- Demonstrate application of food safety principles in the food production environment
- Design and analyze menus for food service operations
- Produce and present quality food and beverage products professionally
- Operate basic food production and service equipment.
Admission Requirements
A candidate must satisfy any of the following minimum requirements:
- Be a holder of KCSE mean Grade C- (Minus) in KCSE or
- Certificate in the Hospitality training from a recognized institution.
Course Duration
The program will offered in a duration of 6 semesters or 3 Academic Years.
Career Opportunities for Diploma in Food and Beverage Management
Food and Beverage Management graduates are highly employable, applying skills and knowledge in their careers as:
- Restaurant Managers/Supervisors
- Head chefs/Chefs
- Head waiters/waiters/bar attendants
- Cellar/store clerks
Examination Body: KNEC
Module Units
Semester I
GUCC 010 Computer Applications
GUCC 011 Effective Communication Skills
DFBM 010 Introduction to Hospitality Industry
DFBM 011 Culinary Theory
DFBM 012 Culinary Techniques (Practical Course)
DFBM 013 Essentials of Food and Beverage Service Practice (Practical Course)
Semester II
DFBM 014 Kitchen Organization and Food Knowledge
DFBM 015 Food Production I (Practical Course)
DFBM 016 Food and Beverage Service Practice I (Practical Course)
DFBM 017 Food and Beverage Service Theory
DFBM 018 Principles of Hygiene and Nutrition
DFBM 019 Professional Etiquette in Hospitality and Tourism
Semester III
DFBM 020 Principles of Menu Planning and Costing
DFBM 021 Waste Management in Hotels
DFBM 022 Food Production II (Practical Course)
DFBM 023 Food and Beverage Service Practice II (Practical Course)
DFBM 024 Basic Statistical Methods in Hospitality & Tourism
Semester III electives
FRNH 010 Basic French
DIEH 024 Occupational Health and Safety
Semester IV
DBCC 010 Principles of Financial Accounting
DFBM 025 Research Methods
DFBM 026 Food and Beverage Management
DFBM 027 Wine and Bar Knowledge
DFBM 028 Restaurant Supervision (Practical Course)
DFBM 029 Hotel In-Service Practice I
Semester IV electives
FRNH 011 Advanced French
DECO 010 Principles of Micro Economics
Semester V
DBCC 017 Essentials of Entrepreneurship
DFBM 030 Principles of Food & Beverage Control
DFBM 031 Hospitality and Tourism Event Management
DFBM 032 Human Relations Management in Hospitality and Tourism
DFBM 033 Principles of Hospitality and Tourism Marketing
DFBM 034 Hotel Research Project
DFBM 035 Hotel In-Service Practice II
Semester VI
DFBM 036 Hospitality Internship
