Our Curriculum

Twajali > Our Curriculum

Twajali 6 Course Menu

Given the varied backgrounds of our beneficiaries, our emphasis is on delivering training that is hands-on and immersive. Our curriculum is  a representation of a 6 course menu

1. Main Course

This is the most substantial course of a meal. Twajalis' main course is the core of the curriculum. I involve detailed and diverse technical training to help trainees understand hospitality from various aspects. It also involves an apprenticeship in the hospitality sector. This provides our trainees with in-depth exposure, firsthand experience, and an opportunity to apply their learned skills. Through on-job training opportunities, the trainees will be able to align to their interests as the same time earn as they learn

2. Appetizer: Resourceful Problem Solving

An appetizer is a small serving of food or beverage consumed before a meal or the main course to stimulate one’s appetite. At Twajalis, the “appetizer” is symbolically served right after the trainees arrive at the training center. This initial phase of the program is designed to sharpen the trainees’ appetite for the entire course and help us determine the best fit for each trainee. The “appetizer” course includes:

  • Building simple but comfortable huts and setting up functional kitchens using locally sourced materials.
  • Trainees are tasked with creating high-quality menus on a tight budget, while maintaining cash books and inventory records.


These activities aim to instill self-discipline, decision-making skills, time management, and professional project planning in our trainees.

3. Soup: Navigating Challenges

Soup is a liquid dish often used to prepare the taste buds for the more substantial courses that follow. it  can be served hot or cold,  either thick or clear, sweet or sour, and can be made from a myriad of ingredients.

In the context of our training program, the “soup” is a model hotel that provides our trainees with excess of practical training opportunities in various roles. This experience allows them to assess their own strengths and preferences.

Trainees will encounter pre-planned and simulated challenges in different sectors, such as dealing with impolite guests, power outages, water shortages, and more.

These experiences are designed to help them assess their personal stress tolerance levels and to enhance their communication and organizational skills.

4. Salad: Critical Thinking and Creative Action

A salad typically includes a mix of food items, often featuring vegetables or fruits. it can be served at any stage of a meal. Twajalis,  “salad” represents a course focused on critical thinking and creative action.

Much like a salad bowl filled with a variety of fresh ingredients, we believe that marginalized youth have a natural adaptability to change, whether it’s positive or negative. This enables them to dream, recreate, and innovate new environments.

Trainees will have the opportunity to think independently and imagine a more human-centric approach to tourism that values customers, workers, and the environment. The training will cover:

  • Proper treatment of guests and partners
  • Prevention of customer bullying
  • Living in harmony with nature
  • Adapting to an unpredictable future

5. Dessert - Bridging Theory and Practice

Dessert, a course that typically features sweet items like candies, pastries, and ice cream, traditionally marks the end of a meal.

The Twajalis desert  involves an apprenticeship in the hospitality sector. This provides our trainees with in-depth exposure, firsthand experience, and an opportunity to apply their learned skills.


Post-apprenticeship involve collectively assessing their experiences and discuss their thoughts about the work environment. As they embark on their careers, we provide mentorship and guidance for a smooth start.

6. Digestif - The Exit Plan

A digestif is a type of beverage often consumed after a meal to assist in digestion mostly coffee. Twajalis digestif will serve as the concluding plan. This course aims to nurture the inherent curiosity and openness to new ideas in youth. It encourages young people to apply the skills they acquire to any field of work.

From our perspective, the ideal graduates in hospitality are not necessarily those who secure and maintain the highest positions in the industry. Instead, they are those who have the courage to uphold their beliefs.

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