Fundamentals of Coffee Shop Management
Unit: Fundamentals of Coffee Shop Management (BSC014)
Introduction to Coffee and Latte Art
Unit: Introduction to Coffee and Latte Art (BSC013)
Brewing Methods
Unit: Brewing Methods (BSC012)
Coffee Roasting and Grinding
Unit: Coffee Roasting and Grinding (BSC011)
Introduction to Coffee
Unit: Introduction to Coffee (BSC010)
Front Office Operations and Hotel Information Systems Practical
Unit: Front Office Operations and Hotel Information Systems Practical (HMT125)
Coordinating Events and Budgeting
Unit: Coordinating Events and Budgeting (ECEM120)
Events Marketing and Customer Relations
Unit: Events Marketing and Customer Relations (ECEM112)
- Teacher: Aidah Kuria
Events Management and Planning
Unit: Events Management and Planning (ECEM110)
- Teacher: Aidah Kuria
Professional Attitude Evaluation
Unit: Professional Attitude Evaluation (PAE100)
Occupational Safety and Health Practices
Unit: Occupational Safety and Health Practices (GEN200)
Biscuits and Cookie Expert
Unit: Biscuits and Cookie Expert (BAP113)
Artisan Bakery and Viennoiserie I
Unit: Artisan Bakery and Viennoiserie I (BAP111)
- Teacher: Posta Mukonesi
Fundamentals of Baking and Pastry
Unit: Fundamentals of Baking and Pastry (BAP110)
- Teacher: Catherine Sidi
Food & Beverage Service Practical
Unit: Food & Beverage Service Practical (HMT113)
Hospitality Project
Unit: Hospitality Project (FHO 104)
- Teacher: Robert Kimani
Research and Study Skills
Unit: Research and Study Skills (FHO 103)
- Teacher: Brenda Baya
English for Hospitality and Tourism
Unit: English for Hospitality and Tourism (FHO 102)
Numeracy for the Hospitality Industry
Unit: Numeracy for the Hospitality Industry (FHO 101)
- Teacher: Violah Jerugut
Introduction to Hospitality and Tourism Operations
Unit: Introduction to Hospitality and Tourism Operations (FHO100)
- Teacher: Robert Kimani