Hospitality and tourism
HOSPITALITY SECTION
MESSAGE FROM THE HOD
The world of hospitality and tourism is more than an industry; it’s the art of creating unforgettable moments, bridging cultures, and building economies.
It is the dynamic engine of the global service sector, and here at The Nyeri National Polytechnic we are committed to being at its forefront.
The global landscape of hospitality and tourism is evolving at lightning speed. Sustainability, technology, and personalized guest experiences are not just trends they are the new standards.
At the Department of Hospitality and Tourism, we prepare you for this new reality. Our programs are agile, forward-thinking, and developed in collaboration with industry leaders.
We focus on the skills that matter: data-driven decision-making, sustainable management, and innovative customer experience design.
At our core, we believe in three key pillars: Excellence, Innovation, and Integrity.
Excellence:
We strive for excellence in everything we do. From the classroom to the kitchen, from the front desk to the event management board, we aim to provide top-notch education and service.
We challenge you to push your boundaries, to think creatively and to be the best version of yourself.
Innovation:
The hospitality and tourism industries are continually evolving, and innovation is the key to success.
We embrace new technologies, sustainable practices, and emerging trends.
Our aim is to prepare you not only for the respective industries as they exist today but also for the industry of tomorrow.
Integrity:
Ethical conduct is the foundation of hospitality and tourism. We emphasize the importance of integrity, respect and social responsibility.We train you not only to be skilled professionals but also responsible global citizens.Explore our programs, meet our trainers, and discover your potential. Your journey to becoming a world-changer in hospitality and tourism starts here.
Our Key Objectives
– To provide trainees with quality education and practical training in hospitality and tourism.
– To develop the practical skills and knowledge required for success in the hospitality and tourism.
– To maintain a curriculum that is up-to-date with industry trends and standards.
Vision
To empower students with the knowledge, skills, and values needed to excel in the dynamic and diverse world of hospitality and tourism.
Mission
To empower aspiring hospitality and tourism professionals with a dynamic and comprehensive education that combines academic excellence, hands-on experience, and a commitment to excellence.
ABOUT THE DEPARTMENT
The department of Hospitality & Tourism management offers a wide range of market driven courses to equip the trainees with the skills and knowledge needed to excel in the competitive fields of hospitality and tourism.
We offer diverse learning levels such as:
Higher Diploma(Level 7),
Diplomas(Level 6),
Craft Certificate(Level 5),
Artisan(Level 4),
and short courses(Level 3).
PROGRAMS AND COURSES
FOOD AND BEVERAGE MANAGEMENT LEVEL 7
Course Overview
The Food and Beverage Manager Level 7 occupational standards consist of competencies that a person must achieve to work as a Food and Beverage Manager in the hospitality industry.
The competencies include: Apply catering law, carry out research project, apply statistics for food and beverage operations, apply critical and creative thinking, entrepreneurial skills, organizational behavior in food and beverage operations, human resource management skills, hospitality economics, food and beverage management information Systems, food and beverage facility management skills, strategic management in food and beverage operations, manage food and beverage operations, manage service quality and carry out food microbiology practice
Minimum Qualification
- Food and Beverage Operations Technician level 6 certificate. Or Any other equivalent qualification as determined by (TVETA).
Duration
4 Modules equivalent to 2 years
CATERING AND ACCOMMODATION MANAGEMENT LEVEL 6
Course Overview
The catering and accommodation manager level 6 curriculum consist of competencies that a person must achieve to work as a Catering and Accommodation Manager in the hospitality industry.
The competencies include: applying principles of food science and nutrition, applying diet therapy, performing catering and accommodation cost control, performing accounting operations, applying marketing skills, preparing starters and starter accompaniments, main meal, desserts and bakery products, specialty dishes, service of food and beverages, performing bar keeping operations, guest house front office operations, housekeeping operations, laundry operations, executing banquets and events and managing catering and accommodation operations.
Minimum Qualification
- a) Kenya Certificate of Secondary Education (KCSE) mean grade C-, KCE Div. III, KACE 1 Principal and 1 Subsidiary or General Certificate of Education (Advanced level) UK or an equivalent qualification of KNQF 5 Or
- b) Catering and Accommodation Operations Technician level 5 certificate. Or
- c) Any other equivalent qualification as determined by (TVETA).
Duration
6 Modules equivalent to 2 ¼ years inclusive of 3 months industrial attachment
FOOD AND BEVERAGE SUPERVISION LEVEL 6
Course Overview
The Food and Beverage Management Curriculum Level 6 Qualification consists of competencies that a person must achieve to perform supervisory roles in the hospitality industry.
The competencies include: applying principles of food science and nutrition, diet therapy, performing catering and accommodation cost control, accounting operations, applying marketing skills, preparing starters and starter accompaniments, main meal, desserts and bakery products, specialty dishes, service of food and beverages, performing bar keeping operations, guest house front office operations, housekeeping operations, laundry operations, executing banquets and events and managing food and beverage operations.
Minimum Qualification
- a) Kenya Certificate of Secondary Education (KCSE) mean grade C-, KCE Div. III, KACE 1 Principal and 1 Subsidiary or General Certificate of Education (Advanced level) UK or an equivalent qualification of KNQF 5 Or
- b) Food and Beverage Operations Technician level 5 certificate Or
- c) Any other equivalent qualification as determined by (TVETA).
Duration
6 Modules equivalent to 2 ¼ years inclusive of 3 months industrial attachment
CATERING AND ACCOMMODATION OPERATIONS LEVEL 5
Course Overview
Catering and accommodation operations level 5 curriculum consists of competencies that an individual must have to operate catering and accommodation sector.
The competencies include: Applying principles of food science and nutrition, Catering and accommodation cost and control, preparing starters and accompaniments, main meals, desserts and bakery products, serving food and beverages, performing bar keeping operations and preparing specialty dishes, performing guest house front office operations, housekeeping operations and laundry operations.
Minimum Qualification
- Kenya Certificate of Secondary Education (KCSE) mean grade D (plain), KCE Div. III Or
b. Accommodation Operations Level 4 or Food Production Cook Level 4 Certificate. Or
c. Any other qualification as determined by TVETA
Duration
5 Modules equivalent to 1 ½ years inclusive of 3 months industrial attachment
FOOD AND BEVERAGE OPERATIONS LEVEL 5
Course Overview
The Food and Beverage Technician Level 5 consist of competencies that an individual must have to prepare and serve food and beverage.
The competencies include: prepare starters and starters accompaniments, prepare main meals, prepare desserts, prepare pastries, specialty dishes, apply digital literacy, apply principles of food science and nutrition, serve food and beverage, apply food and beverage service techniques, prepare mocktails and cocktails, apply communication skills, apply work ethics and practices, food and beverage costing and control, bar keeping operations and banquets and events
Minimum Qualification
Kenya Certificate of Secondary Education (KCSE) mean grade D (plain), KCE Div. III
Or
Accommodation Operations Level 4 or Food Production Cook Level 4 Certificate.
Or
Any other qualification as determined by TVETA
Duration
5 Modules equivalent to 1 ½ years inclusive of 3 months industrial attachment
BARTENDING LEVEL 4
Course Overview
Bar tender Level 4 qualification consists of competencies that an individual must acquire in order to perform tasks of a bar tender in the hospitality industry. The competencies include: preparing alcoholic and non- alcoholic beverages, preparing varieties of coffee beverages, and serving bar bever-ages and snacks, performing bar operations and performing bar maintenance operations.
The units of competency for Bar Tender level 4 qualifications include the following:
Minimum Qualification
- Kenya Certificate of Secondary Education (KCSE) Or
- Barista skills/Mixology Level 3 certificate Or
- Equivalent qualifications as determined by TVETA
Duration
3 Modules equivalent to 1 year inclusive of 3 months industrial attachment
FOOD PRODUCTION (CULINARY ARTS) LEVEL 4
Course Overview
The Food Production (Cookery) Curriculum Level 4 consists of competences that an individual must have to prepare food. The competencies include: preparation of starters and starter accompaniments, main meal, desserts and bakery products, specialty dishes, and pastries.
Minimum Qualification
- Kenya Certificate of Secondary Education (KCSE) Or
- Food Production Level 3 certificate Or
- Equivalent qualifications as determined by TVETA
Duration
3 Modules equivalent to 1 year inclusive of 3 months industrial attachment
ACCOMMODATION OPERATIONS LEVEL 4
Course Overview
Accommodation Operations Level 4 consists of competencies that an individual must have to perform guest house attendant duties in an accommodation establishment. The competencies include: performing front office operations, laundry services, housekeeping operations, and housekeeping interior decorations.
Minimum Qualification
Kenya Certificate of Secondary Education (KCSE) Or
Accommodations operation Level 3 certificate Or
Equivalent qualifications as determined by TVETA
Duration
3 Modules equivalent to 1 year inclusive of 3 months industrial attachment
FOOD AND BEVERAGE SERVICE LEVEL 4
Course Overview
Food and Beverage Service Level 4 curriculum consists of competencies that an individual must achieve to perform food and beverage service. The competencies include: food and beverage service, food and beverage service techniques, prepare mock tails and cocktails, perform bar keeping operations and execute banquets and events operations.
Minimum Qualification
- Kenya Certificate of Secondary Education (KCSE ) Or
- Food and Beverage Service Level 3 certificate Or
- Equivalent qualifications as determined by TVETA
Duration
3 Modules equivalent to 1 year inclusive of 3 months industrial attachment
BAKING LEVEL 4
Course Overview
Baking skills level 4 consists of competencies that an individual must have to produce bakery products. The competencies include: Preparing cakes, preparing breads and perform cake icing, preparing yeast products, preparing pastries and performing cake decoration.
Minimum Qualification
- Kenya Certificate of Secondary Education (KCSE)Or
- Baking Skills Level 3 certificate Or
- Equivalent qualifications as determined by TVETA
Duration
3 Modules equivalent to 1 year inclusive of 3 months industrial attachment
FOOD PRODUCTION (CULINARY ARTS) LEVEL 3
Course Overview
The Food Production Cookery Level 3 Qualification consists of competencies that an individual must have to prepare food. It involves preparing starters and Accompaniments, preparing main meal and dessert.
Minimum Qualification
- Kenya Certificate of Primary Education Or
- Junior Secondary Education Or
- Completion of KNQF level 2. Or
- Equivalent qualifications as determined by TVETA
Duration
2 Modules equivalent to 6 months inclusive of 3 months industrial attachment
FOOD AND BEVERAGE SERVICE LEVEL 3
Course Overview
The Food and Beverage Service Level 3 Qualification consists of competencies that an individual must achieve to perform food and beverage service. The competencies include: serving food and beverages, performing food and beverage service techniques, and preparing mocktails and cocktails.
Minimum Qualification
- Kenya Certificate of Primary Education Or
- Junior Secondary Education Or
- Completion of KNQF level 2. Or
- Equivalent qualifications as determined by TVETA
Duration
2 Modules equivalent to 6 months inclusive of 3 months industrial attachment
BAKING LEVEL 3
Course Overview
Baking Skills Level 3 consists of competencies that an individual must have to perform baking duties in the bakery sector. The competencies include: preparing cakes, preparing breads, and performing cake icing.
Minimum Qualification
- Kenya Certificate of Primary Education Or
- Junior Secondary Education Or
- Completion of KNQF level 2. Or Equivalent qualifications as determined by TVETA
Duration
2 Modules equivalent to 6 months inclusive of 3 months industrial attachment
BARISTA SKILLS LEVEL 3
Course Overview
Barista skills level 3 consists of competencies that an individual must have to prepare coffee beverages, tea, milkshakes, smoothies and frappes. The competencies include: espresso preparation, textured milk preparation, coffee beverages preparation, Smoothies, shakes and frappes preparation.
Minimum Qualification
- Kenya Certificate of Primary Education
Or
- Junior Secondary Education Or
- Completion of KNQF level 2. Or
- Equivalent qualifications as determined by TVETA
Duration
2 Modules equivalent to 6 months inclusive of 3 months industrial attachment
MIXOLOGY LEVEL 3
Course Overview
The Mixology operations Level 3 curriculum consists of competencies that an individual must achieve in order to perform the tasks of a mixologist.
The competencies include: bar keeping operations, preparing non-alcoholic and alcoholic beverages, mock tails and cocktails.
Minimum Qualification
- Kenya Certificate of Primary Education Or
- Junior Secondary Education Or
- Completion of KNQF level 2.Or
- Equivalent qualifications as determined by TVETA
DOMESTIC WORKER LEVEL 3
Course Overview
Domestic worker Level 3 consists of competencies that an individual must have to perform the tasks of a domestic worker. The competencies include: preparing family meals and beverages, carrying out household chores, performing child care duties and performing home based infirm care.
Minimum Qualification
- Kenya Certificate of Primary Education Or
- Junior Secondary Education Or
- Completion of KNQF level 2. Or
- Equivalent qualifications as determined by TVETA
Duration
2 Modules equivalent to 6 months inclusive of 3 months industrial attachment
BUTCHER LEVEL 3
Course Overview
Butchery Operations Level 3 qualification consists of competencies that an individual must achieve to enable him/her to be a butcher. The competencies include: performing poultry slaughter, carrying out fish slaughter, performing cattle, goat, sheep and game slaughter and carrying out pig slaughter.
Minimum Qualification
- Kenya Certificate of Primary Education Or
- Junior Secondary Education Or
- Completion of KNQF level 2. Or
- Equivalent qualifications as determined by TVETA
Duration
2 Modules equivalent to 6 months inclusive of 3 months industrial attachment
Our facilities
The department operate an application hotel whose main purpose is to bridge the gap between the classroom and real-world performance in a safe, controlled and effective setting.
Modern workshops
A Gym
Commercial Bakery
Faculty and staff
Currently, the department has 35 trainers who TVETA accredited to train in Higher Diploma (Level 7), Diplomas (Level 6), Craft Certificate (Level 5), Artisan (Level 4), and short courses (Level 3).in their respective sections.
The department enrolment has been increasing over the past years and we project a future increment in numbers as we continue to offer market driven courses.
Isabella Njaga
Head of Department Hospitality and Tourism
The Nyeri National Polytechnic
How to apply for a course
Apply for a course here: https://thenyeripoly.ac.ke/application-guidelines
Contact Us:
TOURISM SECTION
Study Tourism operations at Nyeri National Polytechnic
Build a future in tourism industry
Our educational training leads toward successful careers as tour guides, tour operators, travel agents, event coordinators, airline reservations agents and conservationists.
Learn through experience
We combine concepts of theoretical knowledge with practical training through courses that focus on tour guiding, tour and travel operations. The tourism section organizes field training and training by industry players at various tourism attractions and organizations periodically. We also offer industry placement opportunities for students to various organizations such as Green Barbet Adeventures, Jangwani Camp, Aberdares National Park, Mt Kenya National Park just to mention a few. Additionally, the section offers a dual TVET Program in Tour Guiding Level 5 whereby training has combined learning at the polytechnic with industrial experience through in company training at a ratio of 50:50. The aim is to create practical ability for our students to succeed in Kenya’s evolving tourism industry.
Unlock the Nyeri factor
Tourism Section operates from Nyeri at the center of the scenic cultural and natural heritage region as it trains the next generation of tourism professionals. Tourism students find the perfect learning atmosphere in Nyeri which is the home to the Aberdare Ranges along with Mt. Kenya among the eight world heritage sites in Kenya as well as with the gravesite of Lord Baden-Powell as important attractions.
I am interested in
Our programs lead to a fulfilling career path in tourism, students can start their journey today in Nyeri National Polytechnic Tourism Section.
Courses on offer | Course Duration | Entry Requirements |
1. Wildlife tour guiding Level4 (Short course)
| 6 months | KCSE |
2. Tour guiding Level5 (Certificate) | 1 year | KCSE D |
3. Tour and Travel Operations Level 5 (Certificate) | 2 Years | KCSE D+ |
4. Tour and Travel Manager Level 6 (Diploma) | 2 Years | KCSE C- and above |
Where learning meets the industry
We deliver students access to industry standards and various networking opportunities through collaboration with tourism stakeholders. We work closely with various tourism organizations such as Green Barbet adventures, Ministry of tourism, trade, Culture and Cooperatives Nyeri county government, Dedan Kimathi University of technology conservancy, Kairi tours and travel, Uniglobe lets go travel just to mention a few.
what our students are saying
The Tour and Travel operations course has equipped me exceptionally well for my desired career in the travel and tourism sector. The Tourism Section specifically designs its training to align with industry requirements, providing practical insights on workplace standards, new tourism trends, and opportunities for professional growth.
A key experience in my program was understanding of tour operations, itinerary development, and customer service in a professional setting. Applying my academic knowledge in a practical and vibrant environment is the most effective preparation I could have received for my current position at simple tours and travel. I am grateful for the support and mentorship provided throughout my course, by the institution.
Lucy Kingi
Tour consultant
Simple Tours and Travel
