Diploma in Food and Beverage Management

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

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