Department of Hospitality

Department of Hospitality – Iten Vocational Training Centre

The Department of Hospitality at Iten Vocational Training Centre is dedicated to training students in the art of culinary excellence, professional service, and hospitality management. The department equips trainees with practical, hands-on skills needed in the fast-growing hospitality and tourism industries.

We take pride in our well-equipped training kitchens, food production laboratories, modern service rooms, and demonstration areas, which allow learners to practice using tools and equipment similar to those found in professional hotels, restaurants, and catering establishments.

Our programs blend practical experience, theoretical knowledge, and real-world exposure, preparing trainees to excel in diverse hospitality environments.

With a focus on practical training, ethics, and clinical excellence, this department nurtures job-ready graduates who are vital to surgical teams, diagnostic units, and patient care services across hospitals, clinics, and public health institutions.

Programs Offered

Artisan Catering Course

Duration: 1 year 1 term
This course builds foundational culinary and food service skills for students pursuing careers in the hospitality industry.

Food Production

Students learn meal preparation, cooking techniques, kitchen organization, menu planning, and modern culinary practices used in hotels and restaurants.

Food Service

Training includes restaurant service, table setting, customer service, dining etiquette, and the standards used in professional service environments.

Food Science and Nutrition

This course covers dietetics, food composition, nutritional planning, food safety, and hygiene to ensure students understand both health and culinary principles.

NVCET Catering Course

A comprehensive hospitality program combining food production, service, hygiene, safety, and entrepreneurship, designed for versatile hospitality careers.

What Sets This Department Apart?

  • Fully equipped training kitchens and service rooms

  • Hands-on learning focused on real industry standards

  • Experienced instructors with professional hospitality backgrounds

  • Market-driven courses aligned with industry needs

  • Strong emphasis on hygiene, customer service, and professionalism

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Career Opportunities

Career Opportunities – Department of Hospitality

Graduates of the Hospitality Department at Iten VTC gain practical skills that open doors to a wide range of opportunities in hotels, restaurants, catering companies, and the wider service industry. With hands-on training and exposure to real kitchen and service environments, trainees are prepared for both employment and self-employment.

Culinary & Kitchen Careers

  • Chef / Assistant Chef

  • Cook

  • Pastry and Bakery Assistant

  • Kitchen Technician

  • Food Production Assistant

  • Catering Cook

Service & Guest Relations Careers

  • Waiter / Waitress

  • Restaurant Service Staff

  • Front Office Assistant

  • Customer Care Assistant

  • Dining Hall Supervisor

  • Hospitality Service Attendant

Food Science & Nutrition Careers

  • Nutrition Assistant

  • Dietetic Support Worker

  • Food Quality and Safety Assistant

  • Food Hygiene Supervisor

Catering & Events Careers

  • Catering Supervisor

  • Event Catering Assistant

  • Outdoor Catering Service Provider

  • Mobile Food Vendor (self-employment)

Hospitality Support Careers

  • Housekeeping Assistant

  • Laundry Assistant

  • Kitchen Steward

  • Storekeeper (Food & Beverage)

Self-Employment Opportunities

Graduates can start their own businesses in:

  • Catering services

  • Event food supply

  • Bakery & pastry shops

  • Small restaurants / cafés

  • Mobile fast-food services

  • Home-based bakery or catering services

Diploma & Certificate Courses

Short Courses

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Artisan Catering Course

 Duration: 1 year 1 term

  • Food Production
  • Food Service
  • Food Science and Nutrition

NVCET Catering Course

 Duration: 1 Year

 Short Courses:

1.      Cookery (Hot kitchen) for 3 months

  • Soups, salads, Sources
  • Protein, Dishes, Starches
  • Vegetables, Desserts
  • Menu planning, Food costing

2.      Pastry and Bakery for 3 months

  • Snacks, Cakes, Pastries
  • Yeast products, Sandwiches etc.

3.      Cookery, Pastry and Bakery for 6 months

  • Soups, salads, Sources
  • Protein, Dishes, Starches
  • Vegetables, Desserts
  • Snacks, Cakes, Pastries
  • Yeast products, Sandwiches
  • Menu planning, Food costing

Support subjects

  • Communication skills
  • Entrepreneurship
  • Computer packages

Intakes in progress

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