• Welcome to HTTC school of hospitality management

    Description

    The School of Hospitality Management at Highlands Technical Training College located in Baringo north Barwesa town is a specialized department within Highlands Technical Training College that prepares students for careers in the hospitality and service industry. This school equips learners with both practical and theoretical skills needed to thrive in hotels, restaurants, nutrition, catering, travel and tourism operations, and other service-oriented sectors. The curriculum emphasizes industry-relevant competencies, customer service excellence, and hands-on experience to ensure graduates are job-ready and capable of meeting the demands of a competitive hospitality market.

    Vision

    To be a leading center of excellence in hospitality education and training in Kenya, recognized for producing competent, innovative, and ethical professionals who contribute meaningfully to the global hospitality and tourism industry.

    Mission

    To deliver high-quality, competency-based hospitality education that blends practical skills with solid theoretical foundations, fostering professionalism, creativity, and customer-centered service among students to meet industry needs and enhance employability.

    Core Values

    The School of Hospitality Management is guided by the following core values:

    • Professionalism – Cultivating ethical behavior and high standards in hospitality practice.

    • Excellence – Striving for superior performance in teaching, learning and service delivery.

    • Integrity – Upholding honesty, transparency and accountability in all endeavors.

    • Customer Focus – Prioritizing quality service and guest satisfaction.

    • Innovation – Encouraging creative solutions and continual improvement in training and industry adaptation.

    • Teamwork – Fostering collaboration among students, staff and industry partners.

    Key Features

    • Industry-oriented curriculum: Designed to meet current hospitality and service industry standards.

    • Practical training focus: Emphasis on hands-on learning in food production, beverage service, front office and accommodation management.

    • Competency-based assessment: Students are evaluated through continuous assessment, assignments, demonstrations, and practical projects.

    • Career readiness: Graduates are prepared for immediate entry into diverse hospitality roles.

    • Flexible learning paths: Certificate and diploma options allow students to start at different levels depending on qualifications.

    Hospitality Courses Offered

    At Highlands Technical Training College (HTTC), hospitality and related programs under the Hospitality, Tourism & Languages category typically include:

    Hospitality-Related Courses

    • Food & Beverage Production: Practical training in culinary methods, food safety, menu planning, beverage techniques, and kitchen operations.

    • Catering & Accommodation Management: Skills for overseeing catering operations, housekeeping, front office services, and guest relations.

    • Hotel & Catering Law (or related modules): Understanding legal and regulatory aspects affecting hospitality operations.

    • Nutrition and dietetics: Diet therapy, human nutrition, health and well-being.
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    • Front Office Operations: Customer service, reservations, reception and guest handling.

    • Tourism and Travel Management: Basics of travel, destination planning, customer service and hospitality-linked tourism principles.

    Qualification Levels

    Programs may be available as:

    • Certificate Courses – Shorter, entry-level training.

    • Diploma Courses – More comprehensive study preparing for supervisory and managerial roles.
      (Specific entry requirements and certification bodies typically align with Kenya’s TVET Curriculum Development, Assessment & Certification Council (CDACC) standards.)

    Career Paths for Graduates

    Graduates from the School of Hospitality Management can pursue roles such as:

    • Restaurant or Catering Supervisor

    • Front Office or Guest Services Representative

    • Food & Beverage Assistant / Manager

    • Nutrition and dietetics
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    • Housekeeping Supervisor

    • Hospitality Entrepreneur

    • Event Coordinator

     
     
     
     
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Available courses

Principles of human nutrition

Course Description

This unit describes competencies required to apply principles of human nutrition. It includes applying 
knowledge of nutrition, applying knowledge of macronutrients and micronutrients, and apply knowledge of 
socio-cultural and behavioral perspectives in nutrition.


Summary of Learning Outcomes
1. Apply knowledge of nutrition
2. Apply knowledge of macronutrients
3. Apply knowledge of micronutrients
4. Apply knowledge of socio-cultural and behavioral perspectives in nutrition

Communication skills

Course Description


This unit covers the competencies required to apply communication skills. It involves applying 
communication channels, applying written communication, applying non-verbal skills, oral communication 
and group communication skills. 


Summary of Learning Outcomes
1. Apply communication channels.
2. Apply written communication skills.
3. Apply non-verbal skills.
4. Apply oral communication skills.
5. Apply group communication skill

First Aid and services

Course Description


This unit specifies the competencies required to provide first aid services. It involves assessing the incident 
environment, assessing nature and extent of accident and performing first aid.


Summary of Learning Outcomes


1. Assess incident environment
2. Assess nature and extent of accident
3. Perform first aid