The Medical Catering course is designed to equip trainees with the necessary skills and knowledge and attitudes to be competent in the specialized field of healthcare food service. The program combines culinary expertise with a deep understanding of medical nutrition and dietary requirements. Trainees will achieve competencies in planning, preparing, and serving therapeutic diets that meet the specific needs of patients with various medical conditions. They ensure that the prescription made by the dietitian in terms of food type and nutrients are delivered in the meal as expected for each patient.
The course is a specialized program designed to equip trainees with the knowledge, skills and attitudes required to cater to the unique dietary needs of patients in healthcare settings. This course provides a comprehensive understanding of medical nutrition therapy, dietary planning, and food service management within hospitals, rehabilitation centers, and long-term care facilities.
COURSE LEVEL:
Certificate – Level 5
ENTRY REQUIREMENTS:
KCSE Mean Grade D (Plain) and above
DURATION:
One (1) Year; Three (3) Terms
EXAMINATION AND CERTIFICATION BODY:
TVET CDACC – (Technical and Vocational Education and Training, Curriculum Development, Assessment and Certification Council)
INTAKES: December/January, April/May, August/September
JOBS AND EMPLOYMENT OPPORTUNITIES:
Graduates of the medical catering program may pursue job opportunities in various healthcare settings, medical centers, hospitals and healthcare facilities, in job roles and opportunities including but not limited to;
- Medical Chefs
- Medical Catering
- Medical diets planning
- Food and beverage industry
- Food and beverage services
- Medical nutrition assistants
- Nutrition consultation clinics
- Private medical catering services
- Diverse Jobs and Opportunities in The Medical and Healthcare Industry