(Certificate – 6 Months | Diploma – 12 Months)

Program Overview

The KCS Diploma in Gastronomic Sciences explores the rich intersection of food, culture, nutrition, sustainability, and tourism. Students learn to appreciate gastronomy through Kenyan and Italian cuisines, while also engaging in hands-on practice, food tourism study trips, and comparative research.

This program prepares graduates to become leaders in food culture, coffee & culinary tourism, nutrition communication, and sustainable gastronomy.

KCS Certificate in Gastronomic Sciences (6 Months)

Learning Outcomes

  • Understand fundamentals of gastronomy, nutrition, and culinary arts.
  • Explore Kenyan cuisine in comparison with Italian gastronomy.
  • Gain hands-on experience in basic cooking, food presentation, and beverage pairings.
  • Participate in food producer visits (cheese, coffee, wine, tea).

Modules & Schedule

Month 1

  • Introduction to Gastronomy & Food Sciences
  • Food & Culture: History and Anthropology of Food
  • Basics of Nutrition and Health

Month 2

  • Fundamentals of Kenyan Cuisine (history, ingredients, cooking methods)
  • Comparative Study: Italian Cuisine Essentials
  • Kitchen Safety & Hygiene Practices

Month 3

  • Coffee & Tea Culture in Kenya
  • Introduction to Food Tourism in Kenya
  • Study Trip 1: Coffee & Tea Farms (Kiambu, Murang’a, Nyeri)

Month 4

  • Food Biodiversity and Sustainability
  • Food Presentation & Sensory Analysis
  • Study Trip 2: Browns Cheese (Limuru)

Month 5

  • Basics of Food Entrepreneurship
  • Kenyan & Italian Pairings (coffee, wine, cheese)
  • Study Trip 3: Sirimon Cheese & Lereshwa Wine (Nanyuki)

Month 6

  • Final Project: Kenyan–Italian Comparative Dish
  • Certificate Examination (theory & practicals)
  • Awarding of Certificate in Gastronomic Sciences

KCS Diploma in Gastronomic Sciences (12 Months)

(Includes Certificate modules + advanced studies)

Learning Outcomes

  • Develop advanced knowledge of gastronomy and culinary innovation.
  • Gain expertise in food biodiversity, sustainability, and nutrition science.
  • Understand food systems, culinary tourism, and entrepreneurship.
  • Acquire professional skills for careers in gastronomy, food communication, and tourism.

Modules & Schedule

Semester 1 (Months 1–6)

  • All Certificate Modules (above)

Semester 2 (Months 7–12)

Month 7

  • Advanced Gastronomy & Molecular Cuisine
  • History of Global Food Systems
  • Kenyan Indigenous Food Studies

Month 8

  • Italian Culinary Arts: Regional Specialties
  • Coffee & Wine Pairings: Theory and Practice
  • Study Trip 4: Coffee Roasteries & Nairobi Restaurants

Month 9

  • Nutrition & Public Health
  • Biodiversity & Food Security in Kenya
  • Study Trip 5: Farm-to-Table Projects in Murang’a/Nyeri

Month 10

  • Food Communication & Storytelling (media, writing, tours)
  • Gastronomic Marketing & Tourism Development
  • Field Project: Coffee & Food Tourism Planning

Month 11

  • Entrepreneurship in Food & Beverage Industry
  • Sustainable Gastronomy & Climate Action
  • Case Study: Kenyan Coffee & Italian Wine

Month 12

  • Final Diploma Project (research + practical creation)
  • Student Symposium & Showcase
  • Awarding of Diploma in Gastronomic Sciences

Career Opportunities

Graduates of the KCS Diploma in Gastronomic Sciences will be prepared for roles in:

  • Coffee & Food Tourism Enterprises
  • Culinary Arts & Gastronomy Institutions
  • Hospitality & Catering Management
  • Food Sustainability & Development Projects
  • Food Communication & Media
  • Entrepreneurship in Food & Beverage

Study Trips & Industry Partners

  • Browns Cheese (Limuru)
  • Sirimon Cheese (Nanyuki)
  • Wine Tour – Nanyuki and Naivasha
  • Coffee & Tea Farms (Kiambu, Murang’a, Nyeri)