• LCTTC

    Welcome to Laks Catering Technical Training College

    A CATERING SCHOOL

    At Laks Catering Technical Training College, we are committed to nurturing the next generation of hospitality professionals. Our college provides practical and theoretical training in catering, food production, and hospitality management to prepare students for successful careers in the culinary and hospitality industry.

    Vision & Mission

    Vision:
    To be the premier institution in East Africa for excellence in catering, bakery arts, hospitality services, and event management.

    Mission:
    To deliver high-quality, hands-on training in catering, hospitality, and culinary arts, grounding students in both professional skills and personal values, so they become competent, creative, and employable in local and international hospitality sectors.

    Core Values

    • Professionalism – Maintaining high standards in conduct, appearance, and work.

    • Practical Excellence – Emphasis on “learning by doing”; strong practical component.

    • Creativity & Innovation – Encouraging new ideas in food design, event planning, and service.

    • Integrity & Ethics – Honest business practices and respect in all interactions.

    • Customer Focus – Understanding and meeting client and guest needs.

    • Sustainability – Using sustainable sourcing, waste minimization, and eco-friendly practices.

    Institutional Features & Facilities

    Feature Details
    Training Kitchens Multiple fully equipped commercial kitchens for food production, pastry, baking, and confectionery.
    Dining & Service Labs Formal and casual dining rooms for food & beverage service practice.
    Bakery & Pastry Labs Specialized baking ovens, pastry tools, chocolate & sugar work stations.
    Event Hall A multi-purpose hall for student-run events, wedding/practice banquets.
    Guest Rooms / Front Office Simulation Rooms and front-desk set-ups to simulate hotel reception and guest services.
    Library & Resource Centre Books, online subscriptions, recipes, culinary science texts, journals.
    Industry Partnerships Internship placements with hotels, resorts, catering companies, event planners.
    Short Courses / Workshops Regular hands-on workshops (e.g. cake decoration, mixology, table setting) open to the public.

     

    Academic Programs

    Laks offers a variety of programs ranging from short courses to certificates to diplomas, including:

    • Baking & Confectionery

    • Pastry Specialist Courses

    • Food Production (Basic, Advanced)

    • Food & Beverage Service

    • Event Management in Hospitality

    • Hospitality Management Basics

    • Nutrition & Dietetics in Catering

    • International Cuisine

    • Certificate in Catering & Hospitality – Ideal for beginners entering the industry.

    • Diploma in Food Production – Focuses on advanced cooking techniques and kitchen management.

    • Food & Beverage Service – Training in customer service, table service, and restaurant operations.

    • Baking & Confectionery – Practical skills in pastries, cakes, and desserts.

    • Event Management in Hospitality – Planning and managing catering events for various occasions.

    With progressive levels: foundational → intermediate → advanced.

    Student Support & Experience

    • Internships / Industrial Attachment: Students placed in partner hotels, restaurants, and event companies.

    • Mentorship & Career Guidance: Workshops, alumni guest speakers, job placement assistance.

    • Clubs & Competitions: Pastry competitions, cooking challenges, event production shows.

    • Scholarships / Payment Plans: Some form of financial assistance or instalment payment options.

    • Continuing Education: Options for upgrading courses, short modules, workshops for professionals.

    Institutional History / Background 

    • Founding: Founded by a group of culinary professionals who saw the need for hands-on practical hospitality training in Nairobi.

    • Growth: Started with certificate-level courses, then expanded into diploma programs and specialized short courses.

    • Reputation: Known locally for excellence in baking and pastry, strong event management training, and producing graduates who are job ready.

    Facilities

    Our students have access to:

    • Fully equipped professional kitchens for hands-on training

    • Dining and serving areas for practical experience

    • A library and online resources to support learning

    • Event hall for real-life catering practice and competitions

    Admission Requirements

    To join Laks Catering Technical Training College, students should:

    • Have KCSE, KCPE, or equivalent qualifications (depending on course level)

    • Show passion and commitment to a career in hospitality

    • Be ready to engage in both theoretical studies and practical training

    Tips for Prospective Students

    • Engage actively in practical sessions – this is where most learning happens.

    • Take advantage of internships and networking opportunities.

    • Maintain a positive attitude and professionalism; hospitality is as much about attitude as it is about skill.

    • Stay curious and open to learning new techniques.

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Available courses

Front Office Operations

The Front Office Operations course introduces students to the key toles and responsibilities of the front office in hotels, resorts, and hospitality establishments. Learners gain practical skills in guests reception, reservations, customer service, and communication, preparing them to be the first point of contact in any hospitality environment.

Learning Outcomes; 

By the end of this course, students will be able to;

  • Handle guests check-in and check-out procedures efficiently
  • Manage reservations using both manual and computerized system
  • Demonstrate professional customer service and communication skills
  • Understand front office accounting, billing, and record-keeping
  • Apply problem-solving techniques to guest complaints and service challenges
  • Collaborate effectively with housekeeping, food service, and management teams.

Hospitality Management Basics

The Hospitality Management Basics course introduces students to the fundamentals of managing hospitality operations. It provides a broad understanding of customer service, hotel and restaurant management, leadership, and industry trends. This course prepares learners to appreciate the business side of hospitality and positions them for future supervisory and managerial roles.

Learning Outcomes;

By the end of this course, students will be able to ;

  • Understand the structure and functions of the hospitality businesses
  • Demonstrate professional customer service and guest relations skills
  • Apply basic principles of management and leadership in hospitality settings
  • Recognizes current trends in tourism, catering and hospitality
  • Manage simple records, schedules, and operational plans in hospitality.
  • Work as part of a team while showing initiative and responsibility.

Housekeeping and Laundry Operations

The Housekeeping & Laundry Operations course equips students with essential skills in maintaining cleanliness, orderliness, and comfort in hospitality establishments. Learners gain both practical and theoretical knowledge in housekeeping duties, laundry management, and guest room preparation-ensuring high standards of hygiene and customer satisfaction.

Learning Objectives;

By the end of this course, students will be able to;

  • Perform housekeeping tasks such as cleaning, room setup, and turndown services
  • Operate and Maintain laundry equipment safely and efficiently
  • Apply hygiene and sanitation standards in guest rooms, public areas, and laundry services
  • Demonstrate professional etiquette when interacting with guests
  • Work efficiently as part of a hotel operations team.

Nutrition and Dietetics in Catering

This course introduces students to the principles of human nutrition, dietetics, and their application in catering and hospitality services. Learners study how nutrients nutrients affect health, how to design balanced menus, and how to adopt meals to meet the dietary needs of different groups ( children, elderly, athletes and patients).

It equips future chefs and caterers with the knowledge to combine good nutrition with culinary creativity, ensuring customer satisfaction while promoting health and wellness.

Learning Outcomes

By the end of this course, students will be able to;

  • Explain the role of carbohydrates, proteins, fats, vitamins, and minerals in human health
  • Design nutritionally balanced meals menus for different populations
  • Apply dietetic principles to special dietary needs( diabetic, low-sodium, gluten-free, vegetarian etc.)
  • Assess nutritional value of meals in a catering context
  • Implement food service practice that promote health and wellbeing
  • Balance Nutrition, cost, and customer preferences in catering and accommodation.

Advanced Cooking Techniques

This course builds on the foundations of Basic Cooking Techniques and introduces students to refined culinary methods and modern gastronomy. It emphasizes advanced cooking skills, creativity, plating, and efficiency — preparing students to work in fine dining, hotels, and professional catering operations.

Learners will experiment with complex cooking methods, flavor pairing, international cuisines, and modern presentation techniques while maintaining professional standards of hygiene and kitchen management.

Learning Outcomes

By the end of this course, students will be able to:

  • Execute advanced cooking techniques such as braising, sous-vide, confit, and flambé.

  • Create refined dishes that balance taste, texture, and presentation.

  • Integrate international and fusion cuisines into professional menus.

  • Apply molecular gastronomy concepts (foams, gels, and spherification).

  • Demonstrate efficiency in timing, multitasking, and kitchen organization.

  • Present plated dishes to fine-dining standards.

Basic Cooking Techniques

This course introduces students to the fundamental skills and methods of cooking, which form the backbone of professional culinary practice. It emphasizes both theory and hands-on practice, ensuring learners can apply cooking techniques correctly, safely, and efficiently.

Learning Outcomes;

By the end of this course, students will be able to;

  • Identify and correctly use essential kitchen tools and equipment
  • Apply the main cooking methods
  • Prepare simple dishes using correct techniques and timing
  • Maintain hygiene and safety while working in the kitchen
  • Evaluate the quality, taste, and presentation of cooked food.

International Cuisine

The International Cuisine course explores culinary traditions, ingredients, and techniques from around the world. Students will gain hands-on experience preparing iconic dishes from Europe, Asia, Africa, the Americas, and the Middle East, while learning about food culture, history, and service styles unique to each region.

The course emphasizes authentic preparation, fusion innovations, and global culinary diversity, preparing students to adapt recipes for professional kitchens and international clientele.

Learning Outcomes

By the end of this course, students will be able to:

  • Identify and use unique ingredients and spices from different regions.

  • Prepare authentic dishes from at least five global cuisines.

  • Adapt international recipes to local availability without losing authenticity.

  • Apply flavor-pairing and presentation styles from different food cultures.

  • Incorporate cultural etiquette and service styles into food service.

  • Design a themed international menu for a hospitality setting.

Introduction to Culinary Arts and Food Science

 

This introductory course provides students with a broad understanding of the culinary profession and the scientific principles behind food preparation. It introduces the history and evolution of culinary arts, the roles of chefs, kitchen organization, and the basics of food composition and nutrition.

The course blends theory and practice, helping learners appreciate how food science supports successful cookery and modern hospitality standards.

Learning Outcomes

By the end of this course, students will be able to:

  • Explain the history and development of culinary arts.

  • Identify the structure and roles of a professional kitchen brigade.

  • Demonstrate basic food safety and sanitation practices.

  • Describe the chemical composition of food (carbohydrates, proteins, fats, vitamins, and minerals).

  • Apply basic food science concepts to cooking and preservation methods.

  • Relate nutrition principles to menu planning and healthy eating.

Event Planning and Coordination

This course focuses on the step-by-step process of planning and coordinating events. It emphasizes logistics, scheduling, budgeting, and teamwork, ensuring smooth execution of hospitality events.

Learning Outcomes

  • Develop an event plan with timelines and milestones.

  • Coordinate vendors, staff, and resources.

  • Apply budgeting and cost estimation for events.

  • Manage on-site event logistics.

Key Topics

Financial Management in Events

This course trains students in budgeting, pricing, and financial decision-making for events. It focuses on cost control, profitability, and strategies for generating revenue in hospitality events.

Learning Outcomes

  • Create and manage event budgets.

  • Apply pricing strategies for different types of events.

  • Analyze revenue streams such as sponsorships and ticketing.

  • Evaluate financial risks and implement control measures.

Hospitality Operations for Events

This course equips learners with knowledge of hospitality services integrated into event management, including food & beverage, accommodation, guest relations, and safety measures.

Learning Outcomes

  • Integrate catering and F&B services into event operations.

  • Apply customer service strategies in events.

  • Understand safety, health, and hygiene requirements.

  • Manage accommodation and logistics for delegates.

Introduction to Event Management

This course introduces learners to the concepts, scope, and significance of event management in the hospitality industry. Students will explore different types of events, their structures, and the role of event managers in delivering memorable experiences.

Learning Outcomes

  • Understand the nature and classification of events.

  • Identify key stakeholders in event management.

  • Recognize the role of hospitality in successful events.

  • Apply basic event planning frameworks.

Banquet & Catering Service

This course covers the organization and management of banquets and catering services. It prepares learners for handling weddings, conferences, outdoor events, and large-scale service operations.

Learning Outcomes

  • Organize and deliver banquet service for large events.

  • Plan and manage buffet and outdoor catering setups.

  • Coordinate with kitchen, event, and service staff.

  • Ensure smooth flow of service in special functions.

Beverage Service & Bar Operations

This course introduces learners to the service of beverages and bar operations in hospitality establishments. It covers non-alcoholic and alcoholic drinks, preparation methods, and bar management principles.

Learning Outcomes

  • Identify different categories of beverages.

  • Serve non-alcoholic and alcoholic drinks professionally.

  • Apply knowledge of wine, beer, spirits, and cocktails.

  • Operate and manage a bar efficiently.

Introduction to Food and Beverage Service

This course introduces learners to the principles and practices of food and beverage service in the hospitality industry. It covers the history, scope, service areas, and types of service used in hotels, restaurants, and catering establishments.

Learning Outcomes

By the end of this course, students will be able to:

  • Describe the role of food & beverage service in hospitality.

  • Identify types of F&B establishments and service methods.

  • Explain the duties and responsibilities of service staff.

  • Apply professional grooming and customer care standards.

Restaurant & Table Service Technique

This course equips students with the skills required to perform table service in restaurants and fine dining outlets. It emphasizes setup, order-taking, sequence of service, and guest relations.

Learning Outcomes

  • Perform mise-en-place and set up different table layouts.

  • Demonstrate formal and informal table service techniques.

  • Take orders accurately and deliver meals professionally.

  • Apply etiquette in handling guests during service.

Baking & Confectionery

The Baking & Confectionery course equips students with the technical and creative skills required tp produce high-quality baked products and sweets. Students learn the art and science of baking, mastering recipes, presentation techniques, and food safety standards. This program is ideal for anyone aspiring to become a professional baker, pastry chef, or entrepreneur in the bakery industry.

Learning Outcomes

By the end of this course, students will be able to:

  • Bake a wide variety of breads, cakes, pastries, and desserts.

  • Apply advanced decoration techniques using icing, chocolate, and sugar work.

  • Understand the science behind ingredients and recipe formulation.

  • Ensure high standards of food hygiene and safety in a bakery setting.

  • Plan bakery menus and cost recipes for commercial purposes.

  • Innovate and create unique baked products for different occasions.

Breakfast Pastry ( Viennoiserie)

The Breakfast Pastry ( Viennoiserie) course focuses on laminated and yeasted doughs used to create light, flaky, and buttery pastries commonly served at breakfast.

Students will gain hands-on skills in preparing croissants, Danish pastries, brioche, and puff pastry products while mastering dough layering, shaping, and baking techniques.

This course bridges artistry and precision, preparing learners to deliver high-quality breakfast pastries for hotels, cafés, bakeries, and catering services.

Learning Outcomes

By the end of this course, students will be able to:

  • Prepare laminated doughs with correct rolling and folding techniques.

  • Produce classic breakfast pastries such as croissants, pain au chocolat, Danish pastries, and brioche.

  • Apply fermentation, proofing, and baking techniques effectively.

  • Innovate with fillings, toppings, and glazing for modern pastry trends.

  • Maintain hygiene, consistency, and quality in Viennoiserie production.

  • Present pastries attractively for commercial service.

Cake Decoration & Design

This course equips students with creative and technical skills in cake decoration and design. Learners gain hands-on experience in icing, fondant work, piping techniques, tiered cakes, and modern decorating trends. The course blends artistry with pastry science, preparing students to produce cakes for weddings, birthdays, corporate events, and high-end bakeries.

Learning Outcomes

By the end of this course, students will be able to:

  • Prepare and apply various cake icings, frostings, and glazes.

  • Work with fondant, gum paste, and modeling chocolate.

  • Master piping techniques for borders, flowers, and lettering.

  • Assemble and decorate tiered cakes for weddings and special occasions.

  • Apply color, design, and theme concepts to cake artistry.

  • Incorporate modern decoration trends such as drip cakes, airbrushing, and edible prints.

Chocolate & Sugar Work

This specialized course introduces students to the art and science of working with chocolate and sugar. Learners will master tempering chocolate, producing pralines, truffles, and molded chocolates, while also practicing sugar-pulling, casting, and showpiece creation.

It is designed for pastry enthusiasts who want to elevate their skills and gain expertise in producing luxury desserts and artistic displays.

Learning Outcomes

By the end of this course, students will be able to:

  • Temper chocolate correctly to achieve shine and snap.

  • Produce a variety of chocolate-based products (truffles, pralines, bars, and decorations).

  • Demonstrate sugar-pulling, casting, and blowing techniques.

  • Design and assemble artistic sugar and chocolate showpieces.

  • Apply professional presentation and finishing techniques for fine dining and events.

  • Maintain safety and hygiene when working with hot sugar and chocolate.