CCTR Courses

Intakes

Intakes for all courses are done in January, May & September


Courses offered

1. DIPLOMA IN HOTEL AND RESTAURANT MANAGEMENT (DHRM)

Diploma in Hotel and Restaurant Management is designed to offer opportunities to those wishing to have a career in the hotel and hospitality industry as well as those in the industry who would like to further their professional and personal development. It also seeks to instill an entrepreneurial culture to those wishing to exploit opportunities offered by the industry as entrepreneurs.

During the first year, students go through all areas of hotel operations (such as Food and Beverage Production and Service, Front office Operations and Housekeeping and Laundry) theoretically and practically enabling them to carry out duties in the operational departments. In the second year, students learn on the Management aspects of a hospitality establishment exposing them to approaches in supervising and managing hospitality establishments.  Read more

To enhance their skills and get a chance to put into practice what they have learnt, the students undertake a three month industrial attachment at the end of the 2nd year. The course also seeks to impart research skills through a research project where students research on issues that affect the hotel industry.

 The programme emphasizes practical work, in-house training and internship among others in developing highly qualified Hotel and Restaurant professionals.

The diploma program will run for FOUR (4) semesters after which students will proceed on industrial attachment during the fifth semester. Upon successful completion of the five semesters, a student will be awarded a Diploma in Hotel and Restaurant Management after graduation at WCK - CTTR.

To be admitted into the diploma course, the applicant must fulfill academic requirements as prescribed, including:

a ) KCSE Mean Grade C- (minus) or its equivalent, or

b ) Completed and passed Certificate in Catering Operations course, or

c ) Any other recognized qualification.

Graduates of the Hotel and Restaurant Diploma course have a range of employment opportunities in hotels, resorts, restaurants and food outlets, airports, institutions (schools, colleges, hospitals, and prisons), lodges, non-governmental organizations as well as all other catering and hospitality institutions which provide food and beverage and/ or accommodation.

They may work in these facilities at the operational level or as supervisors or departmental managers from where they can rise to general management positions.

2. DIPLOMA IN WILDLIFE AND TOURISM MANAGEMENT (DWTM)

The world is experiencing a conservation crisis - animals and plants face extinction through habitat loss, over-exploitation, pollution, disease, invasive species and global climate change. Yet we know that wildlife and biodiversity are vital for human survival. This creates a need to have a pool of professionals with the right knowledge and skills to reverse this global loss of biodiversity.

The diploma programme in wildlife conservation and tourism management provides comprehensive training in natural science aspects of conservation together with training in the human dimensions of conservation. Further, it has an aspect of tourism management that combines the application of wildlife conservation and tourism principles for sustainable management of wildlife based tourism.

Apart from wildlife conservation and tourism based courses, the programme has been enriched with management and entrepreneurial units that will enable the trainees ventured into salaried employment or self-employment. The output of this programme are graduates who will have the ability to work as conservationists, nature interpreters, tour operators and research assistants in wildlife and tourism based areas.

Uniqueness of the course

The programme aims at producing highly, but broadly inter-disciplinary oriented professionals in aspects of wildlife conservation and tourism management. On this diploma programme students will analyze the facts and gain an understanding of where we have come from and where we are now, putting them in a great position to offer innovative ways forward.

A trainee entering this course should have any of the following minimum requirements:

a) Must have attained a minimum of C- (C minus) in KCSE or its equivalents

b) O-level certificate with minimum grade of Division III or equivalent plus evidence of relevant academic or professional training.

c) A-level qualification with a minimum of 1 principal pass or 3 subsidiaries with at least D+ in KCSE or equivalent.

d) Must have done a certificate in wildlife conservation and tour guiding at wildlife clubs of Kenya – Centre for tourism training research (WCK –CTTR) or a relevant certificate from other college recognized by WCK – CTTR education board and attained at least a distinction or credit grades at the certificate level.

This is a rather irritating question that many diploma graduates find difficulties in responding to comfortably and adequately. This particular diploma programme has been designed to be precursor for higher level training in wildlife and tourism management courses at the university. There is a plethora of degree programmes that one can join to further quench their thirst for high level knowledge in wildlife conservation and tourism management fields. Some of the relevant degree programmes that one can enroll to include: natural resources management, wildlife management, rangeland management, dry land resources management, environmental management, tourism management, travel and tour operations among others.

3. CERTIFICATE IN WILDLIFE CONSERVATION AND TOUR GUIDING (CWCTG)

Diploma in Hotel and Restaurant Management is designed to offer opportunities to those wishing to have a career in the hotel and hospitality industry as well as those in the industry who would like to further their professional and personal development. It also seeks to instill an entrepreneurial culture to those wishing to exploit opportunities offered by the industry as entrepreneurs.

Conservation education and training is enriching open minds for sustainable utilization of wildlife resources as per the Sustainable Development Goals (SDGs: 2016-2030). Conservation of the wildlife resources is one of the fundamental obligations for every generation of humanity. Since 1999, the Centre for Tourism Training and Research has trained the youth to aid them develop and advance their careers in the tour guiding, tourism, wildlife and environmental conservation and management arena in the East African region. Students from Rwanda, Tanzania, Uganda and Burundi have in the past enrolled and successfully completed the programmes and are currently supporting the conservation agenda in the region. Within Kenya, we have received many students from all parts of the country. This has therefore enabled in the spread of the conservation message across the nation. With the county governments in place and various Ministries of Tourism, Wildlife and Environment require well trained and informed human resources at operational and management levels.

Ever visited a place or a site but never knew or understood what you have seen or experienced! This is the reasons why naturalists, tour guides and interpreters, of phenomena come in handy to help you appreciate every aspect of your tour experiences. The visitors that come to enjoy their holidays are indeed in need of the individuals who will interpret all the phenomena that they encounter. The training of the tour guides cum tour drivers at the Centre for Tourism Training and Research has been a success since its inception. The trainees are exposed to the prime tourist circuits of the country during their training. This prepares them in advance on how they can plan and develop itineraries, cost and execute tours in such regions. This has enabled the trainees to easily cope with the career easily due to the adequate training programmes that are practical in nature. The training programmes were carefully thought out and designed with the experts in academia with vast field and training experiences. They capture the nitty gritty of the wildlife conservation and tour guiding aspects that are in tandem with the technical and vocational training, tourism regulations and other relevant legislations such as the Tourism Act 2012 and the Tourism Regulatory Authority 2014 Act .

For admission into this Certificate in Wildlife Conservation and Tour Guiding (CWCTG), a prospective trainee should have any of the following minimum requirements:

a) Must have attained a minimum of D+ (D plus) in KCSE or its equivalents , or

b) O-level certificate with minimum grade of Division IV or equivalent plus evidence of relevant academic or professional training, or

c) A-level qualification with a minimum of 1 principal pass or 3 subsidiaries or equivalent.

This programme last for one full year that comprises two semester in class and third semester for mandatory industrial training/attachment. Before the end of the course, every trainee shall undergo an industrial training/attachment after Semester II. Industrial attachment is an integral part of training and its assessment forms part of the final grade and certification. WCK–CTTR in collaboration with the organization where the trainee is attached supervises the trainee during the industrial training/attachment period.

Careers opportunities for the trainees upon completing the CWCTG

Tour drivers, reservations clerks, research field assistants, professional tour guides, tour interpreters, conservations assistants, and tour firm entrepreneurs among others.

4. CERTIFICATE IN CATERING OPERATIONS (CCO)

Hospitality refers to the relationship between a guest and a host, wherein the host receives the guest with goodwill, including the reception and entertainment of guests, visitors, or strangers. It is described hospitality in the as the virtue of a great soul that cares for the whole universe through the ties of humanity.

Since 1999 Centre for Tourism Training and Research has offered hospitality courses like Diploma in Hotel and Restaurant Management. Besides this in 2016 we introduced other courses like Certificate in Catering Operations, and short courses in Basic cookery. The training is done for trainees within the country and others from other parts of Africa e.g. Rwanda, Tanzania, Uganda, among others.

Centre for Tourism Training and Research trains students who have completed their form four certificate at different entry levels and also the working class from various hospitality outlets who want to enhance their skills in the field. Our trainees are taken through a thorough training in class work in addition to practical lessons and field trips that exposes them to the fast growing real world of hospitality industry.

This helps to produce professionals who have a great impact in the industry of hospitality. Besides this our graduates are also able to establish their own businesses in various outlets kike in pastry work, fast foods, hotels, outside catering among others which is also a way of job creation for other people.

Our curriculum is well designed with relevant information in the industry being approved by the Kenya Institute of Curriculum Development. It captures all the details in the hospitality in the industry as per the industry requirements.

To be admitted into the course of Certificate in Catering Operations (CCO) the prospective trainee should have the following qualifications

a) Attained a minimum of D+ (D plus) or its equivalent or

b) O-level certificate with a minimum of grade of division IV or its equivalent plus evidence of relevant academic or professional training or

c) A- level qualification with a minimum of 1 principal pass or 3 subsidiaries or equivalent

This programme last for one full year that comprises two semester in class and third semester for mandatory industrial training/attachment. Before the end of the course, every trainee shall undergo an industrial training/attachment after Semester II. Industrial attachment is an integral part of training and its assessment forms part of the final grade and certification. WCK–CTTR in collaboration with the organization where the trainee is attached supervises the trainee during the industrial training/attachment period.

Careers opportunities for the trainees upon completing the CCO

One can become a chef, baker, restaurant waiter, sommelier, store manager, barista, housekeeper, or entrepreneur in the industry of hospitality.

Careers opportunities for the trainees upon completing the CCO

One can become; Pastry chef, Sous Chef, Saucier, pantry chef, meat chef (Rottiseur), Fish cook (Poissonier), Vegetable cook (Entremetier) or entrepreneur in the industry of hospitality.

5. SHORT COURSES

Bushcraft and Survival Techniques is a fully practical course unique to Centre for Tourism Training & Research (CTTR College). This short course will equip you with skills and knowledge of maintaining yourself and making your way in sparsely settled, scrub covered or forested areas with minimum of equipment all for the purpose of outdoor adventures. The course will cover training in wilderness first aid, map reading & land navigation, hiking techniques, climbing techniques, teambuilding, expedition planning & organisation, animal encounters, extreme survival situation etc. It begins with a two week pre-training programme before proceeding for a 14 day practical training in the field. The training usually takes place annually (Mid-August to Mid-September).

The core concept in cookery is more than one concept. The core concept in cookery is to explore every facet of culinary arts, as well as learn the vital practice of quality food preparation. Basic Cookery is a beginning series of classic gourmet cooking, perfect for cooks who are just learning culinary concepts or who would like to refresh their fundamentals. The 3 month series of cooking classes consists of lectures, demonstrations, and hands-on-classes.

To be admitted into the course of Certificate in Catering Operations (CCO) the prospective trainee should have the following qualifications:

a) Attained a minimum of D+ (D plus) or its equivalent or

b) O-level certificate with a minimum of grade of division IV or its equivalent plus evidence of relevant academic or professional training or

c) A- level qualification with a minimum of 1 principal pass or 3 subsidiaries or equivalent

To be admitted into the course of Certificate in Catering Operations (CCO) the prospective trainee should have the following qualifications:

a) Attained a minimum of D+ (D plus) or its equivalent or

b) O-level certificate with a minimum of grade of division IV or its equivalent plus evidence of relevant academic or professional training or

c) A- level qualification with a minimum of 1 principal pass or 3 subsidiaries or equivalent

6. FOREIGN LANGUAGES

Centre for Tourism Training and Research offers the foreign languages that can be studied by the trainees to help them in effective service delivery in the tourism and hospitality sector. The training is done in three languages: French German and Spanish. Language is a mode of cultural transformations and an item of interactions among people of varied cultural backgrounds. All the students pursuing the certificate and diploma programmes in CTTR are expected to take a foreign language as a requirement for completing the course work. The current languages that are being facilitated are German and French. The languages as pursued at affordable fees for the trainees who wish to take languages classes only.

Learning a language requires passion of an individual who wish to study it in order to be able to communicate effectively. For this reason there are no restrictions for any person that wishes to purse a foreign language at the institution so long as they meet the requirements of admission by the institution.

7. CRAFT CERTIFICATE IN TOUR GUIDING AND TRAVEL OPERATIONS

Tour guiding is one of the most important fields that help in enhancing tourist satisfaction in a destination. Visitors that have toured a given place will have an interest in getting the information about the places of interest that they see. Since 1999, the Centre for Tourism Training and Research has trained the youth to aid them develop and to advance their careers in the tour guiding, tourism, and related fields. Our students have in the past enrolled and successfully completed the programmes and are currently supporting the conservation agenda in the region. Within Kenya, we have received many students from all parts of the country. This has therefore enabled in the spread of the conservation message across the nation. With the county governments in place and various Ministries of Tourism and Wildlife and Environment and other related ministries require well trained and informed human resources at operational and management levels. Craft certificate in Tour Guiding and Travel Operations is a KNEC modular programme. It has two modules. Each module is done in two semesters. At the end of every module the candidate shall be expected to seat the KNEC examination. Examinations are booked at the existing rates as per the KNEC within the set deadlines. Currently the examinations are done in July and November every year.

For admission into Craft Certificate in Tour Guiding and Travel Operations a prospective trainee should have any of the following minimum requirements:
a Must have attained a minimum of D (D plain) in KCSE or its equivalents , or
b O-level certificate with minimum grade of Division IV or equivalent plus evidence of relevant academic or professional training, or
c A-level qualification recognized by the Kenya National Examinations Council.

A driving license should be obtained before the end of module one. A project related to tour guiding and tour operations. An entrepreneurship project should be carried out during module I. This programme last for one full year that comprises five semester in class and fifth semester for mandatory industrial training/attachment. Before the end of the course, every trainee shall undergo an industrial training/attachment before completing the course work. Industrial attachment is an integral part of training and its assessment forms part of the final grade and certification.

Tour drivers, reservations clerks, research field assistants, professional tour guides, tour interpreters, conservations assistants, and tour firm entrepreneurs among others.

Tour drivers, reservations clerks, research field assistants, professional tour guides, tour interpreters, conservations assistants, and tour firm entrepreneurs among others.

8. DIPLOMA IN TOUR GUIDING MANAGEMENT

The international travel has been on the increase in the past few decades. There has been a highly projected trained in the travel trends across the destinations of the world. This has necessitated the need for the visitors to be guided and given relevant information that will enable them to travel with little challenges. The tour guiding training programme is aimed at equipping the trainees with the industry relevant skills and knowledge that will help them achieve this goal. Information is power and the right information to the visitors is whatever professionally trained tour guides shall offer to their clients.

The diploma programme in tour guiding management provides comprehensive training in natural science aspects of tour organizing and tour planning of phenomena together with training in the tourism management. Further, has an aspect of tourism management that combines the application of principles of tour guiding and interpretation. Apart from tour guiding based courses, the programme has been enriched with management and entrepreneurial units that will enable the trainees ventured into salaried employment or self-employment. The output of this programme are graduates who will have the ability to work as conservationists, nature interpreters, tour operators and research assistants in wildlife and tourism based areas. The programme entails a project work that is aimed at equipping the trainee with the skills and knowledge in dealing with the tour guiding and tourism related matters. It also has an entrepreneurship projects that helps the trainee have the right information on developing self-employment skills through a simulated

The programme aims at producing highly, but broadly inter-disciplinary oriented professionals in aspects of wildlife conservation and tourism management. On this diploma programme students will analyse the facts and gain an understanding of where we have come from and where we are now, putting them in a great position to offer innovative ways forward.

The programme is designed to have 2970 hours. The trainee spends 2310 hours in the institution and 660 hours in internship and project work. The course is structured in six semesters distributed in two (2) academic years.

A trainee entering this course should have any of the following minimum requirements:
a) Must have attained a minimum of C- (C Minus) in KCSE or its equivalents
b) O-level certificate with minimum grade of Division III or equivalent plus evidence of relevant academic or professional training.

This is a rather irritating question that many diploma graduates find difficulties in responding to comfortably and adequately. This particular diploma programme has been designed to be precursor for higher level training in travel and tour operations and tourism management courses at the university. There is a plethora of degree programmes that one can join to further quench their thirst for high level knowledge in tourism management and related fields.

9. CRAFT CERTIFICATE IN CATERING AND ACCOMMODATION OPERATIONS

Hospitality refers to the relationship between a guest and a host, wherein the host receives the guest with goodwill, including the reception and entertainment of guests, visitors, or strangers. It is described hospitality in the as the virtue of a great soul that cares for the whole universe through the ties of humanity. Centre for Tourism Training and Research trains students who have cleared their form four certificate at different entry levels and also the working class from various hospitality outlets who want to enhance their skills in the field. Our trainees are taken through a thorough training in class work in addition to practical lessons and field trips that exposes them to the fast growing real world of hospitality industry. This helps to produce professionals who have a great impact in the industry of hospitality. Besides this our graduates are also able to establish their own businesses in various outlets kike in pastry work, fast foods, hotels, outside catering among others which is also a way of job creation for other people. Craft Certificate in Catering and Accommodation Operations is a KNEC modular programme. It has two modules. Each module is done in two semesters. At the end of every module the candidate shall be expected to seat the KNEC examination. Examinations are booked at the existing rates as per the KNEC within the set deadlines. Currently the examinations are done in July and November annually

To be admitted into the course of Certificate in Craft certificate in Catering and Accommodation Operations the prospective trainee should have the following qualifications:
a) Attained a minimum of D (D plain) in KCSE or its equivalent or
b) O-level certificate with a minimum of grade of division IV or its equivalent plus evidence of relevant academic or professional training or
c) A- level qualification with a minimum of 1 principal pass or 3 subsidiaries or equivalent
d) Any equivalent qualification as determined by the Kenya National Examinations Council.(KNEC)

A project related to catering and accommodation operations. An entrepreneurship project should be carried out during module I. This programme last for one full year that comprises five semester in class and fifth semester for mandatory industrial training/attachment. Before the end of the course, every trainee shall undergo an industrial training/attachment after Semester five. Industrial attachment is an integral part of training and its assessment forms part of the final grade and certification. The trainee is expected to write and submit a business plan/entrepreneurship and a project before completing module I.

One can become a chef, baker, restaurant waiter, sommelier, store manager, barista, housekeeper, or entrepreneur in the industry of hospitality.

One can become; Pastry chef, Sous Chef, Saucier, pantry chef, meat chef (Rottiseur), Fish cook (Poissonier), Vegetable cook (Entremetier) or entrepreneur in the industry of hospitality.

10. DIPLOMA IN CATERING AND ACCOMMODATION MANAGEMENT

The diploma program will run for SIX (6) semesters after which students will proceed on industrial attachment within the semester break as prescribed. Upon successful completion of the five semesters, a student will be awarded a KNEC Diploma in Catering and Accommodation Management.

To be admitted into the diploma course, the applicant must fulfill academic requirements as prescribed, including:
a)  KCSE Mean Grade C- ( Minus) or its equivalent, or
b) Completed and passed Craft Certificate in Accommodation and Catering Operations course, or
c) Any equivalent qualification as determined by the Kenya National Examinations Council.(KNEC)
d) Passed Craft Certificate in Housekeeping and Laundry

Graduates of Diploma in Catering and Accommodation Management. course have a range of employment opportunities in hotels, resorts, restaurants and food outlets, airports, institutions (schools, colleges, hospitals, and prisons), lodges, non-governmental organizations as well as all other catering and hospitality institutions which provide food and beverage and/or accommodation. They may work in these facilities at the operational level or as supervisors or departmental managers from where they can rise to general management positions.

Graduates of Diploma in Catering and Accommodation Management. course have a range of employment opportunities in hotels, resorts, restaurants and food outlets, airports, institutions (schools, colleges, hospitals, and prisons), lodges, non-governmental organizations as well as all other catering and hospitality institutions which provide food and beverage and/or accommodation. They may work in these facilities at the operational level or as supervisors or departmental managers from where they can rise to general management positions.