A foundation level programme that introduces candidates to a range of food preparation and cooking techniques designed to provide a basis for a career in a professional kitchen.
The aim of this qualification is to:
Provide an introduction to the core skills required in a professional kitchen
Improve the skills of individuals & increase their chances of gaining employment
To support the skills required within the catering industry
The course is designed to introduce candidates to essential kitchen skills in preparation for employment, with learning outcomes designed to develop practical cookery skills. Accordingly candidates are assessed on their practical cooking and kitchen skills rather than underpinning knowledge and theory.
The qualification has been designed as a Level 2 Award allowing open access to all candidates.
The qualification involves a mix of theoretical and practical applications of the following:
Prepare, cook and serve meat & fish dishes
Prepare, cook and serve vegetables & soup
Prepare, cook and serve cakes, pastries & yeast products
The Award has been divided into these four units to allow for the development of a variety of cooking skills such as health, safety and food hygiene in practice, as well personal cleanliness, working methods and code of conduct.
Learning Time & Guided Learning Hours
Candidates will require approximately 90 hours of teaching to achieve the learning outcomes of the programme, all of which should be tutor guided in a practical kitchen environment.
All units of the Level 2 Award in Culinary Skills are assessed via practical examination where candidates will be required to produce dishes in a professional kitchen environment. Each unit is assessed individually and carries equal weighting towards the qualification. All units must be passed to achieve the qualification.
The qualification is internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and analysis of internal assessor’s mark schemes for consistency of application of marks. CTH will also carry out a standardisation session with each delivery centre prior to practical examinations taking place.