DFBP 6400: DIPLOMA IN FOOD AND BEVERAGE PRODUCTION, SALES AND SERVICE MANAGEMENT (KNEC)


 UNITS

MODULE I
DFBP 640: Food and Beverage Production
DFBP 6402: Food and Beverage Service
DFBP 6403: Communication Skills
DFBP 6404: Mathematics
DFBP 6405: Catering Premises and Equipment
DFBP 6406: Information & Communication Technology
DFBP 6407: Entrepreneurship Education

MODULE II
DFBP 6408: Food Production Management
DFBP 6409: Food Commodities
DFBP 6410: Nutrition, Diet Therapy and Home Nursing
DFBP 6411: Food and Beverage Control
DFBP 6412: Law Relating to Catering
DFBP 6413: Hospitality Accounting

MODULE III
DFBP 6414: Food Service and Sales Management
DFBP 6415: Beverage Preparation, Service and Sales Management
DFBP 6416: Sales and Marketing
DFBP 6417: Human Relations
DFBP 6418: Principles of Management
DFBP 6419: Research Project

MINIMUM QUALIFICATIONS
Passed a relevant craft course

  • Minimum qualifications are KCSE C-
  • Equivalent qualification as determined by Kenya National Examination Council

REQUIREMENTS:

Uniform

  • Chef’s jacket (white)
  • Chef’s hat
  • Apron (white)
  • Black trouser/skirt
  • 3 kitchen cloths, one must be glass cloth
  • Low black leather shoes
  • Chefs tie/Neck tie(red/white/red checked)
  • Oven gloves
  • Recipe cards and recipe files

Restaurant (service)

  • White shirt/blouse
  • Black trouser/skirt
  • Bow tie(black)
  • Service clothes
  • Black low leather shoes
  • Opener
  • Check pad

Compulsory books to buy
1. Practical cookery by Victor Ceserani
2. Theory of Catering by Ronald Kinton
3. Food and Beverage Service by Denis Lillicarp
4. Machakos institute of technology recipe manual