COURSE DESCRIPTION
The Housekeeping and Laundry Course is an intensive program designed to equip the students with the key fundamentals of managing Housekeeping and Laundry operations in the hospitality industry. Theoretical and skills training is combined to enable the trainees gain valuable insights into the norms, values and processes used in the hospitality industry which focuses on ensuring quality service delivery to its customers.
Course Topics
Year 1
- Fundamentals of Housekeeping Operations
- Introduction to Hospitality Industry
- Fundamentals of Laundry Operations
- Business Communication
- Basic Language (JFIG) I
- Housekeeping Practical I
- Laundry Operational Skills
- Housekeeping Operations I
- Fundamentals of Dry cleaning Operations
- Basic information Technology
- Basic Language (JFIG) II
- Housekeeping Practical II
- Dry-cleaning Operational Skills
- Property Management
- Textile Knowledge
- Human Relations
- Hotel and Travel Law
- Housekeeping Supervision
- Intermediate Language (JFIG) I
- Housekeeping Practical III
- Laundry and Dry-Cleaning Operations Skill
Year 2
- Housekeeping Operations and Control
- Laundry and Dry cleaning Operations
- Leisure and Recreational Studies
- Introduction to Entrepreneurship
- Intermediate Language (JFIG) II
- Social Aspects of Tourism
- Environmental Studies
- Internal Internship and Project (Hotel & Laundry)
- Industrial Training
Career Opportunity
There are a wide range of career opportunities available for the graduates of this course, ranging from entry level supervision in hotels, learning institutions, restaurants, hospitals, airlines, laundry and dry cleaning plants, laundry shops, entertainment and leisure properties, members clubs, cleaning companies, cruise ships, etc.
Entry Requirements
KCSE Aggregate C-, English C- or any other equivalent qualification. 3rd Division at “O” Level, or its equivalent with a credit in English Language, and a pass in Mathematics.
Faculty
- Mrs. Elwyn Mwangi - Head of Department
- Mrs. Pauline H. Jilo
- Dr. Juliana Kyalo
- Ms. Teresiah W. Gichinga
- Mr. Jackson Njeru
- Ms. Elizabeth Komora
COURSE DESCRIPTION
The Hotel management Course is a three year diploma course designed to equip students with knowledge and skills of hospitality facilities management. The programme exposes students to operational approaches of supervising and managing hospitality establishments. Students go through all areas of hotel operations theoretically and practically and in the last year the management of these areas. To enhance the management skills of the candidates, the students are attached to Utalii Hotel, there are also two industrial attachments in second and third year. The students then put into practice what they have learnt by holding an event every year. Research skills are also imparted through a group consultancy project where students research issues that affect the hotel industry.
Course Topics
First Year
- Industrial Familiarization Programme
- Kitchen Theory1
- Practical Cookery 1
- F&B Service Theory
- Wine and Bar Knowledge
- Hygiene ,Nutrition and HACCP
- Communication Skills
- F & B Service Practical
- Basic Language 1(French,German,Japanese,Chinese,Spanish
- Housekeeping Theory
- Front Office Operations
- Menu Planning and Costing
- Practically cookery 2
- Introduction to Tourism
- Information communication Technology
Second Year
- Basic Language 2
- Food and beverage control
- Dry Cleaning and Laundry Operations
- Hotel Information System
- Housekeeping Practical’s
- Introduction to Hospitality
- Introduction to financial and Cost Accounting
- Operations In -Training - Utalii Hotel
- Industrial Attachment
- Intermediate Language 1
- Sociology of Tourism
- Hospitality and Tourism Marketing
- Front Office Management
- Hospitality Accounting II
- Principles of management
- Entrepreneurship
Third Year
- Facilities Management
- Intermediate Language 11
- Food & Beverage Supervision
- Research and Statistics
- Leisure and Recreation
- Supervisory in training- Utalii Hotel
- First Aid
- Operations In -Training - Utalii Hotel
- Environmental Management
- Intermediate Language 1
- Financial Management
- Hospitality and Tourism Law
- Front Office Management
- Industrial Attachment
Career Opportunities
Graduates may work in hotels as supervisors or departmental managers and rise to general management positions. All other catering and hospitality institutions which provide food and beverage and or accommodation can absorb the graduates to manage their facilities. Examples are hospitals, Schools with catering facilities, apartments etc.
Entry Requirements
KCSE aggregate C, English C+ and Mathematics/Business Studies C- and any other equivalent qualifications or KUC graduates of 1 ½ or 2 year certificate (Hotel Related) courses may apply provided they passed with Distinction or Credit.
Faculty
- Dr. Lilian Gikutha- Head of Department
- Ms. Joan Gathungu
- Mr. Richard Lelemusi
- Mr. Benard Amaya
- Mr. Fredrick Gicharu
- Ms. Grace Mage
- Mr. Francis Apina
- Ms . Rosalinds Gicheru
COURSE DESCRIPTION
The Program trains and develops food production personnel for the Hospitality industry. The course offers intensive practical and theoretical skills and competencies alongside a hands-on approach to the daily operations of a professional Kitchen.
The course is programmed as;
- 1½ Years - for the full time programme.
- 2½ years - for the Apprenticeship programme.
Course Topics
First Year
- Introduction to Hospitality Industry
- Pastry and Bakery Arts 1
- Culinary Arts Basic cooking Techniques 1
- Kitchen Organization
- Food Knowledge 1
- Food Hygiene, Sanitation and Occupational Safety
- Social Aspects of Tourism
- Pastry and Bakery Arts 2
- Culinary Arts Basic Cooking Techniques 2
- Culinary Arts International Cuisine
- Food Knowledge 2
- Human Nutrition for the Hospitality Industry
- Business Communication
- Basic Language 1 (French)
- Pastry and Bakery Arts 3
- Culinary Arts Health Cuisine and Fine Dinning
- Culinary Arts Buffet and Banqueting Cuisine.
- Information Technology
- Food and Beverage Cost Control
- Basic Language 2 (French)
- Leisure and Recreational Studies
Second Year
- Menu planning and costing
- Human Relations
- Hotel and Tourism Law
- Introduction to Financial and Cost Accounting
- Introduction to Entrepreneurship
- Environmental Studies
- Internal Attachment and Practical Project
- Industrial Attachment and Report
Career Opportunity
Our graduates enter the industry with skills and competencies required to succeed in various roles in the Food and Hospitality industry. Possible Job opportunities range from Hotel/Restaurant, Airlines, hospitals and learning institutions, corporate chef Cake and Bakery outlet, Events Catering, Food chain Markets and Food Media.
Entry Requirements
KCSE Aggregate C- with, English C- and Mathematics/Home Science D+ or any other equivalent qualification or KUC graduates of short course: Kitchen Operations Techniques/Cake Making & Decorations/Pastry & Bakery may apply provided they passed with Distinction or Credit.
Faculty
- Ms. Catherine Sidi- Head of Department
- Mr. Reuben Nzuvu
- Mr. Jafred Kipande
- Mr. Emmanuel Kalu
- Mr. Stephen N. Gambo
- Mr. David Kariuki
- Mr. Charles Orido
- Mr. Elolia Kitumv
- Ms. Mercy Ndiege
- Mr. James Katiech
- Ms. Maureen Alala
- Ms. Doris Miriti
COURSE DESCRIPTION
The Travel Operations course is 1 ½ year certificate programme, designed to train Travel and Tour Consultants with operational skills to work for Travel and Tours sectors in the Tourism industry. The course includes a 3 months industrial attachment. Students taking this course are prepared for the IATA Diploma Foundation Level examinations.
Course Topics
- Introduction to Tourism
- Introduction to Tour Operations
- Travel Geography
- Introduction of Travel Operations
- Basic language I (Chinese/French/German/Italian/Japanese/Spanish)
- Business Communication
- Tourist Attractions and Facilities
- Social Aspects of Tourism
- Cultural Heritage Tourism
- General Knowledge of Flora and Fauna
- Transportation in Tourism
- Basic Information Technology
- Basic Language II (Chinese/French/German/Italian/Japanese/Spanish)
- Tour Programmes
- Leisure and Recreational Studies
- Basic Air Fares Construction
- Computer Reservations Systems
- Intermediate Language I (Chinese/French/German/ Italian/Japanese/Spanish)
- Hotel and Travel Law
- Introduction to Financial and Cost Accounting
- Environmental Studies
- Tour Administration
- Tourism Sales and Marketing
- Special Fares and Documentations
- Intermediate Language II (Chinese/French/German/Italian/Japanese/Spanish)
- Human Relations
- Introduction to Entrepreneurship
- Industrial Attachment
Career Opportunities
After completion of the course, students can work in Travel Agencies, Airlines, Tour Companies, Car hire companies and any other Travel and Tourism related organizations.
Entry Requirements
KCSE Aggregate C- with a English C- and Mathematics/Geography D+ or any other equivalent qualification or KUC graduates of 6 months Travel Agency Techniques (TAT) course may apply provided they passed with Distinction or Credit.
Faculty
- Ms. Jennifer W. Maina: Head of Department
- Ms Teresiah Njeri
- Mr. Titus K. Bagajah
- Mr. Francis M. Kabii
- Mr. George A. Maringo
- Ms. Jane Towett
- Mr. Evans Nduati
Kenya Utalii College Kisumu Campus offers Short Courses and Self-Sponsored Programs in Hospitality and Tourism. The satellite Campus, a fully-fledged service Hotel and Tourism Training School. The Campus opened the doors to the public in June 2011.
Apply Today for Short Courses and Self-Sponsored Courses.
Location: Kenya, Kisumu County, Mega city Shopping Mall Mezzanine floor, along Nairobi Road.
Address: P.O Box19470-40123 Kisumu
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Mobile No: 0706-847278
COURSE DESCRIPTION
The Travel and Tourism Management course is a 3 year Diploma programme, designed to train personnel in the Travel and Tourism Industry. It equips students with supervisory skills and operational. The course includes a 6 months industrial attachment. Students taking this course are also prepared for the IATA Diploma Foundation, Consultant and Management level examinations
Course Topics
- Introduction to Tourism
- Ecology and Conservation
- Introduction to Tour Operations
- Travel Geography
- Introduction of Travel Operations
- Basic language I (Chinese/French/German/Italian/Japanese/Spanish)
- Destination Attractions and Facilities
- East Africa Flora and Fauna I
- Transportation in Tourism
- Basic Information Technology
- Basic Language II (Chinese/French/German/Italian/Japanese/Spanish)
- Business Communication
- Tour Planning
- East Africa Flora and Fauna II
- Basic Air Fares
- History of East Africa
- Food and Beverage Knowledge
- Intermediate Language I (Chinese/French/German/Italian/Japanese/Spanish )
- Tour Operations Management
- Social Anthropology
- Special Fares and Documentations
- Introduction to Hospitality and Tourism Law
- Intermediate Language II(Chinese/French/German/Italian/Japanese/Spanish )
- Career Development
- Leisure and Recreation Management
- Principles of Management
- Entrepreneurship
- Computer Reservations Systems
- Introduction to Principles of Accounts
- Statistics and Research Methods
- Advanced Air Fares I
- Organization Behavior
- Hospitality and Tourism Accounting
- Hospitality and Tourism Marketing
- Sociology of Tourism
- Cross Cultural Management in Travel and Tourism
- Environmental Management
- Advanced Air Fares II
- Meetings and Incentives Travel Management
- Hospitality and Tourism Economics
- Group Research Project
- Industrial Attachment
Career Opportunities
After completion of the course, the students can work in Airlines, Travel Agencies, Tour Companies, Car-hire companies and any other Travel and Tourism related organizations.
Entry Requirements
KCSE aggregate C, English C+ and Mathematics/Geography C- and any other equivalent qualifications or KUC graduates of 1 ½ or 2 year certificate (Tourism Related) courses may apply provided they passed with Distinction or Credit.
Faculty
- Ms. Jennifer W. Maina: Head of Department
- Ms Teresiah Njeri
- Mr. Titus K. Bagajah
- Mr. Francis M. Kabii
- Mr. George A. Maringo
- Ms. Jane Towett
- Mr. Evans Nduati
