• iconGithirioni, Lari Sub-County, Kiambu County
  • iconlari1tvc@gmail.com

Opening Hours : Monday to Friday - 8 Am to 5 Pm

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0798595756
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Applied Science Department

Applied Science Department

Excellence in Science, Innovation in Agriculture, Value for Society

The Department of Applied Science stands as a center of excellence in education, research, and innovation, with a strong focus on agricultural value addition. We are dedicated to advancing scientific knowledge, fostering innovation, and translating research into practical solutions that enhance productivity, sustainability, and community well-being. Through quality teaching, impactful research, and strategic partnerships, we prepare graduates to lead with knowledge, skill, and purpose—driving progress in science, agriculture, and society.

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Level 6

Diploma

Food Technology Level 6

This course aims at imparting excellence in food science and technology through innovative research, quality teaching, and industry-driven practices. It prepares skilled professionals who ensure food safety, promote nutrition, and drive sustainable solutions for global food challenges.

Trainee Outcomes:
  • Utilize modern analytical techniques for assessing food quality, composition, and safety
  • Develop and test new food products based on consumer demand and sustainability
  • Apply scientific principles in food processing, preservation, and quality assurance
  • Operate, maintain, and troubleshoot food processing equipment
  • Ensure compliance with food safety and hygiene standards
  • Implement sustainable practices in food processing and waste management
  • Apply problem-solving and critical thinking skills
  • Collaborate with peers, supervisors, and industry stakeholders

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Level 5

Diploma

Food Technology Level 5

This program provides foundational skills in food science, food processing, quality control, and laboratory techniques for learners advancing toward Level 6.

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Level 4

Certificate

Baking Level 4

The department trains learners in practical, foundational, and industry-relevant competencies in baking.

Trainee Outcomes:
  • Operate and maintain bakery tools, machines, and equipment safely
  • Follow standard recipes to produce high-quality baked goods
  • Apply food safety and hygiene practices
  • Identify and use appropriate raw materials
  • Maintain quality control of baked products

Mode of Delivery

  • Competency-Based Training with mastery-based progress
  • Practical/Hands-on Training in laboratories and workshops
  • Work-Based Learning through internships and apprenticeships
  • Classroom & Blended Learning supported by simulations and digital platforms
  • Project-Based Learning including product development
  • Collaborative & Peer Learning through team projects
  • Continuous Assessment focused on practical demonstrations and portfolios

Future Development Plans

The department plans to establish:

  • A milk processing plant
  • A water purification firm
  • A commercial bakery

Why Choose Us?

  • Equipped Laboratories and Workshops
  • Experienced Trainers
  • Exceptional Hands-On Learning Experience