HOSPITALITY AND TOURISM

The Department of Hospitality and Tourism Management at Tharaka Technical and Vocational College (TTVC) is a dynamic, fast-paced hub dedicated to shaping the service professionals and tourism innovators of tomorrow.

This section blends the art of customer service with the science of culinary execution and hotel operations. Under the Competency-Based Education and Training (CBET) framework, trainees gain practical, globally marketable skills that allow them to step directly into careers within luxury resorts, national parks, airlines, and world-class restaurants.

Jessica Kaumbuthu. Head Of Section (HOS)

Our Course Offerings

Course Name	Minimum Requirement	Duration	Examining Body
Food and Beverage Management Level 6	KCSE C- (Minus)	8 Modules	CDACC
Food and Beverage Operations Level 5	KCSE D (Plain)	5 Modules	CDACC
Food and Beverage Production (Cookery) Level 4	KCSE D- (Minus)	3 Modules	CDACC

Why Choose the Hospitality and Tourism section at TTVC?

State-of-the-Art Practical Labs: Trainees learn inside modern, production-grade kitchens, mock restaurant setups, and front office simulation rooms to mirror real-world hospitality environments.
Proximity to Key Tourism Circuits: Tharaka TVC’s unique geographic position provides a strategic advantage for students exploring ecotourism, cultural heritage management, and wildlife park operations.
Industry Attachments & Networking: The program guarantees mandatory field attachments with top-tier hotels, lodges, and travel agencies, allowing students to build professional industry networks before graduation.
Launchpad for Entrepreneurs: Beyond corporate employment, the training heavily incorporates business management, food cost control, and event coordination, giving you the tools to open your own catering business, restaurant, or tour company.

Career Opportunities

Graduates from this section are prepared for roles such as:

Chef de Partie / Culinary Artist: Preparing gourmet meals, managing commercial kitchen operations, planning menus, and maintaining strict food safety standards.
Hotel / Resort Manager: Overseeing the daily operations of lodging establishments, including staff supervision, guest relations, financial budgeting, and marketing.
Food and Beverage Supervisor: Managing the operations of restaurants, bars, and catering functions, ensuring exceptional service delivery and inventory control.
Tour Guide / Travel Consultant: Designing travel itineraries, managing booking logistics, and guiding local or international tourists through wildlife parks, cultural sites, and adventure trails.
Front Office Receptionist / Guest Relations Officer: Serving as the face of the establishment by handling reservations, guest check-ins, and resolving customer inquiries.
Event Planner / Banqueting Coordinator: Conceptualizing, organizing, and executing corporate conferences, weddings, exhibitions, and large-scale cultural festivals.

Ready to start your tech journey? Visit the section of Hospitality and tourism at our main campus to enroll or learn more about our intake periods.