This course prepares students for managerial positions within the public health care system. It analyses the functions and processes of planning in health management, and reviews health personnel services. Financial management in health systems and health care policies are also discussed.


The aim of the course is to enable students to apply the knowledge and skills of epidemiology of common non-communicable diseases in the design of prevention and control strategies to help manage them within the public health context. One lecture hour per week with two tutorial hours per week and planned field visits during the semester.

The purpose of the course is to address a number of public health challenges that have a significant impact on the health of women and children, who often are the most vulnerable when resources are limited in communities and nations. The course applies comparative methods of inquiry to understand these issues as they occur and are managed in countries across the income and development spectrum. This course exposes the student to the linkages between socioeconomic conditions and the poor indicators relating to child-maternal

This course presents an introduction to epidemiological methods and inferences to Public Health professionals with little prior experience, and produce graduates with an understanding of epidemiological concepts and the ability to critically interpret reports from epidemiological studies.

The purpose of this course is to help the students gain the necessary knowledge, skill and competencies in occupational environments. 

This course is designed to equip public health students with knowledge and skills on principles and methods of food safety and hygiene.

After successful completion of this course the student should be able to:

1.      Understand the principles of management systems directed towards the control of food quality.

2.      Recognize food laws and regulations governing the quality of foods in Kenya.

3.      Develop procedures and approaches to identify food safety hazards in food processing.

4.      Apply preventive measures and control methods to minimize microbiological hazards and maintain               quality of foods.

5.      Identify the wide variety of parameters affecting food quality.

6.      Develop quality control strategies

This is a course for students taking a BSc in Public Health or a minor in Public Health. It provides knowledge and understanding on the epidemiology, prevention and control of common non-communicable diseases.

this course introduces students