kcauptti@kcau.ac.ke tel: +254 792 793056
 

Professional Cookery

    Intake Periods
  • Every Month
    Modes of Study
  • Full Time
  • Part Time
  • Weekend
Course Overview

The professional cookery course is designed to provide participants with essential skills and knowledge to produce well-balanced sumptuous meals, using a variety of cooking methods and flavours. The course will cover basic cookery preparation techniques, which will enable trainees to plan and produce complete meals with ease for different occasions.

Justification

The food and beverage sector has continually increased its capacity to embrace opportunities for self-employment. This has expanded beyond towns and cities into suburbs and residential estates, offering opportunities for ethnic and fast-food meals. There is a growing demand for private chefs and catering services for private events. Specialized skills in cookery are an investment with unlimited returns.

Course Purpose

The purpose of the professional cookery course is to equip trainees with the requisite manipulative skills to cook like a chef. They will gain the capacity to follow, modify, and innovate recipes, and create outstanding culinary art.

Who Can Join

  • Trainees aspiring to get lucrative careers in the food service industry
  • Private Chefs – providing food services to high-ranking individuals
  • Entrepreneurs – in the food business seeking a competitive advantage
  • Industry Employees – chefs and aspiring chefs seeking mastery
  • Food Enthusiasts – passionate individuals seeking formal training

Teaching Model

This course follows a practical-based learning approach. Learners actively engage in guided food preparation using a variety of heat application techniques. They will design menus, experiment with ingredients, and showcase their creations, nurturing both their creativity and entrepreneurial spirit.

Entry Qualifications

The course requires no prerequisite qualifications, as it is open to all with an interest in cooking.

Curriculum Road Map
Level I
  • Introduction to basic cooking methods: dry and moist, roasting, frying, steaming, poaching
  • Nutrition basics: Micro and macro nutrients, dietary considerations, specialized diets
  • Menu planning: menu balance, special occasion menus, costing
  • Fine dining: Knife skills, sauces, plating, international cuisines
  • Hygiene principles: cleanliness, safe food handling and storage
  • Food product innovation: ideation, prototyping, scaling up
  • Ethical and cultural considerations: Halal foods, food waste reduction, sustainable use of water and energy