Catering Technology Module

Maximum 264 hrs
Mode of attendance: full time and part time

Module objectives
At the end of this module, the trainee should be able to:
i.) Understand the catering premises layout
ii.) Handle catering equipment
iii.) Acquire appropriate catering premises and equipment.
iv.) Appreciate good organization and control of catering premises and equipment.
v.) Provide various services to customer satisfaction

COURSE 1: 19 HRS (YOU PAY KSHS 30,500)
i.) Cheese and onion soup
ii.) Speedy pizza
iii.) Chicken curry
iv.) Basic rice or chapatti
v.) Peanut coleslaw salad
vi.) Chilled strawberry creams

a) Catering premise
b) The kitchen
c) Catering equipment and furniture
d) Catering staff
e) Menu planning
f) Fast food service
g) Outside catering
h) Hygiene, sanitation and waste disposal

COURSE 2: 19 HRS
i.) Minestrone soup
ii.) Meat balls
iii.) Chicken and lemon casserole
iv.) Green salad
v.) Rice bake
vi.) Chocolate pudding

a) Catering premise
b) The kitchen
c) Catering equipment and furniture
d) Catering staff
e) Menu planning
f) Fast food service
g) Outside catering
h) Hygiene, sanitation and waste disposal

COURSE 3: 19hrs
i.) Celery and stilton soup
ii.) Mushikaki
iii.) COQ AU VIN
iv.) Tomato rice
v.) Hot-spring salad
vi.) Marmalade sponge pudding

a) Catering premise
b) The kitchen
c) Catering equipment and furniture
d) Catering staff
e) Menu planning
f) Fast food service
g) Outside catering
h) Hygiene, sanitation and waste disposal

COURSE 4: 19 hrs
i.) Mushroom soup
ii.) Kebabs
iii.) Chicken and lemon casserole
iv.) Pilau rice
v.) Tomato and onion salad
vi.) Yoghurt fool

a) Catering premise
b) The kitchen
c) Catering equipment and furniture
d) Catering staff
e) Menu planning
f) Fast food service
g) Outside catering
h) Hygiene, sanitation and waste disposal