CTH Level 1 Award in Basic Cookery Skills
This entry-level programme aims to develop learners' culinary skills and awareness of healthy and safe cooking practices.
What you will learn
The purpose of the CTH Level 1 Award in Basic Cookery Skills is to:
- develop learners’ ability to prepare and cook a variety of basic dishes;
- introduce learners to key requirements for working in a professional kitchen; and
- increase learners’ awareness of healthy and safe cooking practices.
Throughout the programme, you will be introduced to a range of basic recipes - this will help you to gain a better understanding of the techniques used to prepare and cook dishes to an adequate standard.
You will be trained how to operate kitchen equipment in an efficient and safe manner. By doing so, your confidence will increase and you will gain vital experience on how to work safely in a professional kitchen environment.
Duration and mode of delivery
This programme consists of 80 Guided Learning Hours (GLH) and must be delivered in a professional kitchen environment. Please contact our CTH Teaching Centres to enquire about the programme delivery schedule.
Entry requirements
The CTH Level 1 Award in Basic Cookery Skills is an open access qualification - this means that applicants do not need to hold a formal qualification to enrol on the programme.
Entry-level learners who want to develop their cooking skills are welcome to apply; however, they should ideally meet the following requirements (please contact our CTH Teaching Centres for further guidance):
- 15 years old (minimum), and
- have a good grasp of the English language.
Teaching staff and faculty members can view the centre requirements by downloading the Qualification Specification (at the bottom of the page).
Academic and career progression
Upon the successful completion of this programme, learners may choose to apply for job roles or continue to develop their skills using a more advanced CTH programme.
- Graduates of this programme may progress onto the CTH Level 2 Culinary programmes.
Tuition fees and costs
Learners must contact our CTH Teaching Centres to enquire about tuition fees and costs.
Teaching staff who want to deliver this programme must complete the CTH approval process for their educational institution. You can discuss the process and request a CTH Fee Sheet by emailing: [email protected].
Qualification structure
CTH Level 1 Award in Basic Cookery Skills | |||||
|---|---|---|---|---|---|
| Learners must achieve all 4 mandatory units, providing a combined 8 credits. | |||||
| Credit Value (CV): 8 | Ofqual Qualification Number: 610/4338/2 | ||||
| Guided Learning Hours (GLH): 80 | Total Qualification Time (TQT): 80 | ||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| FSHSA | Food Safety and Health & Safety Awareness | 1 | 2 | 20 |
|
| IKKE | Introduction to the use of Knives and Kitchen Equipment | 1 | 1 | 10 | |
| IHE | Introduction to Healthier Eating | 1 | 2 | 20 | |
| PCDVM | Prepare and Cook Dishes using a Variety of Methods | 2 | 3 | 30 | |
| Award Total (4 units) | 8 | 80 | |||
Food Safety and Health & Safety Awareness:
The aim of this unit is to enable learners to develop the basic necessary skills and understanding of the principles involved around Food Safety and Kitchen Health and Safety.
Assessment Method: Theory and practical examination
Introduction to the use of Knives and Kitchen Equipment:
The aim of this unit is to provide learners with an introduction to kitchen equipment and knives. It is intended that the skills that are required should be taught, and their understanding should be assessed. The learners will need to
understand the key points of the safe handling of kitchen equipment.
Assessment Method: Theory and practical examination
Introduction to Healthier Eating:
The aim of this unit is to provide learners with the skills and understanding to be able to prepare and cook basic dishes using a range of healthy ingredients and cooking methods.
Assessment Method: Recipe log, theory and practical examination
Prepare and Cook Dishes using a Variety of Methods:
The aim of this unit is to provide learners with the skills and understanding to be able to prepare and cook dishes using a range of ingredients, tools, equipment and methods of preparation and cooking.
Assessment Method: Recipe log, theory and practical examination