| YEAR ONE Semester One | |||||
| Code | Module Name | LH | PH | CH | CU |
| NCBK 111 | Bookkeeping | 30 | 60 | 60 | 4 |
| NCCS 112 | Basic Communication Skills | 30 | 30 | 45 | 3 |
| NCHC 113 | Food Production | 30 | 90 | 75 | 5 |
| NCHC 114 | Food Service | 30 | 60 | 60 | 4 |
| NCHC 115 | Introduction to Hygiene and Safety | 30 | 90 | 75 | 5 |
| NCHC 116 | Real Life Project | 30 | 60 | 60 | 4 |
| Total | 210 | 240 | 330 | 25 | |
| YEAR ONE Semester Two | |||||
| Code | Module Name | LH | PH | CH | CU |
| NCHO 121 | Housekeeping Operations | 30 | 90 | 75 | 5 |
| NCFR 122 | Basic French | 30 | 30 | 45 | 3 |
| NCHC 123 | Basic Food Nutrition | 30 | 60 | 60 | 4 |
| NCCA 124 | Computer Applications | 30 | 60 | 60 | 4 |
| NCED 125 | Elements of Entrepreneurship
Development |
30 | 60 | 60 | 4 |
| NCHC 126 | Real Life Project | 15 | 90 | 60 | 4 |
| Total | 165 | 330 | 345 | 24 | |
| YEAR TWO Semester One | |||||
| Code | Module Name | LH | PH | CH | CU |
| NCHC 211 | Fundamentals of Front Office Operations | 30 | 90 | 75 | 5 |
| NCBL 212 | Introduction to Business Law | 45 | 0 | 45 | 3 |
| NCCC 213 | Customer Care | 30 | 60 | 60 | 4 |
| NCHC 214 | Beverage Service | 30 | 60 | 60 | 4 |
| NCHC 215 | Linen and Laundry Operations | 45 | 30 | 60 | 4 |
| NCHC 216 | Real Life Project | 15 | 90 | 60 | 4 |
| Total | 210 | 270 | 330 | 22 | |
| YEAR TWO Semester Two | |||||
| Code | Module Name | LH | PH | CH | CU |
| NCHC 221 | Pastry and Baking | 30 | 90 | 75 | 5 |
| NCHC 222 | Introduction to Food Sales and Marketing | 30 | 30 | 45 | 3 |
| NCKS 223 | Basic Kiswahili | 30 | 30 | 45 | 3 |
| NCHC 224 | Fundamentals of Food Costing | 45 | 30 | 60 | 4 |
| NCHC 225 | Introduction to Events Management | 30 | 60 | 60 | 4 |
| NCHC 226 | Real Life Project | 30 | 60 | 60 | 4 |
| NCHC 227 | Internship | 10 | 100 | 60 | 4 |
| Total | 195 | 360 | 375 | 25 | |