Course Overview
The Certificate in Medical Catering is a specialized training program designed to equip learners with essential skills and knowledge in planning, preparing, and delivering safe, nutritious meals tailored for patients in healthcare settings. This course bridges the gap between nutrition science and food service, focusing on hospital dietary requirements, therapeutic diets, food hygiene, and kitchen safety.
Participants will gain hands-on experience in medical menu planning, portion control, special dietary considerations (such as diabetic, renal, and low-sodium diets), and the operational standards required in clinical food service environments. Learners are also introduced to infection prevention, patient communication protocols, and the role of diet in recovery and wellness.
Ideal for aspiring hospital chefs, nutrition assistants, healthcare support staff, and catering professionals looking to specialize in the healthcare sector, this course offers a strong foundation for careers in hospitals, rehabilitation centers, aged-care homes, and other medical institutions. Upon successful completion, graduates are well-prepared to meet the unique nutritional and safety demands of medical catering.
Grade D- and above
Duration – 12 months or 4 terms
Examined by KNEC EXAMINATION
