SCHOOL OF HOSPITALITY

This is our flagship department established with the aim of providing a skill oriented, knowledgeable workforce for the growing and dynamic hospitality industry, which includes and is not limited to Hotels, Bakeries, Members Only Clubs, Apartments, Hospitals, Speciality restaurants, Airlines, Cruise ships etc.

Special attention is paid to practical training within the institution and in-service training.

The development of these courses has emphasized the progression and continuity at various levels of training.

The courses are progressive from craft to Diploma level at our Institute. Students are admitted at different levels depending on their qualifications. A student can thereafter transfer credits to any university that recognizes our diplomas and enter as a mature student.

Amboseli Institute of Hospitality and Technology

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CoursesDurationExamination BodyGradeTuition fees per Term
Diploma in Hospitality Management 2  1/2 YearsICMC-25,000/=
Certificate in Hospitality Management 1 YearICMD25,000/=
Diploma in food & beverage production sales & service management2  1/2 YearsKNECC-25,000/=
Diploma in Food Production
1  1/4 YearsCITY & GUILDSD+25,000/=
Diploma in Food & Beverage service1 YearCITY & GUILDSD+25,000/=
Diploma pastry & bakery1 YearCITY & GUILDSD+25,000/=
Certificate in Food Production1  1/4 YearsCITY & GUILDSD25,000/=
Diploma  in Front office  and Housekeeping operations 1 YearICMD+25,000/=
Craft in Food & Beverage production sales & service  management 1  1/2 YearsKNECD+25,000/=
Craft Cookery & Bakery/Pastry & Bakery 9 monthsA.I.H.TOPEN15,000/=
Housekeeping & Laundry9 monthsA.I.H.TOPEN15,000/=
Front Office Techniques 9 monthsA.I.H.TOPEN15,000/=
Pastry & bakery 9 monthsA.I.H.TOPEN15,000/=

Diploma in Hospitality management


Students are expected to report with the following items for practical purposes and they are absolutely necessary. They will not be allowed to attend practical sessions without them;

  •  Sky blue long-sleeved shirt/blouse
  •  Black skirt (Knee-length) or trouser
  •  Black coat
  •  Chef scarf (Red)
  •  Chef’s Jacket
  •  White Apron
  •  White dustcoat

These are also provided at the institute at a fee.

Equipment


2 dish cloths, 1 glass cloth, a pair of oven gloves, 1 palette knife, 1 butcher’s knife, 1 fruit knife, 1 bottle opener, 1 professional corkscrew, 2 yellow dusters, 1 pair of industrial gloves, Icing set, Vegetable Peeler, 2 Wiping cloths, Lighter, Nametag, Black bow tie & black leather shoes (closed flat), Text Books (all should be purchased)

  • Practical Cookery by David Foskett, Victor Cesarani & Ronald Kinton or professional Cookery by Wayne Gisslen
  • Food and Beverge services &Sales by Davis Lillicrap
  • Front Office by Peter Abbot & Sue Lewry
  • Hotel, Hostel & Hospital Housekeeping by Joan C. Branson & Margaret Lennox
  • French/German dictionary depending with the language of choice.

Diploma/certificate in Food Production


Students are expected to report with the following items for practical purposes and they are absolutely necessary. They will not be allowed to attend practical sessions without them;

  • Checked Trouser/skirt (knee length)
  • Chef’s Jacket
  • White Apron
  • Chefs Scarf – White
  • Chefs hat – White

Equipment


2 dish/Kitchen cloths, a pair of Oven gloves, 1 Palette Knife, 1 Butcher’s Knife, 1 Fruit Knife, Icing set, Vegetable peeler, 2 Wiping cloths, Lighter, Nametag, Black Leather shoes (closed, flat)

These are also provided at the institute at a fee.

  • Text Books
  • Practical cookery by David Foskett, Victor Cesarani & Ronald Kinton or professional Cookery by Wayne Gisslen.
  • French/ German dictionary depending with the language of choice.