Chef slicing fresh cucumber while preparing salad and consulting

Level 2 Award in Healthier Cooking & Eating

A specialist award-level qualification ideal for students seeking to learn how to prepare healthier dishes.

Programme overview

The focus of this qualification is to enable learners to understand and implement healthier eating practices in their food preparation and cooking styles. Year-on-year, the culinary and restaurant industries are heading towards trends that involve consumers who seek out healthier meal options; this is where the Healthier Cooking & Eating Award comes into play.

With this qualification, learners are empowered to practise, taste and experience the concept of healthier cooking and eating for themselves, therefore, they build their confidence by training their taste and awareness of different foods.

Assessment methods

The Healthier Cooking and Eating qualification is assessed using both practical and theoretical assessments. These include a short multiple-choice theory exam covering two units (2FVS and 2FCP), practical cookery exams and the production of a healthy eating guide supported by a portfolio of recipes created.

All units must be passed to achieve the qualification.

Admission requirements

Students must be a minimum age of 12 years old with a reasonable level of English in order to complete assessments. Centres must also ensure that students have the potential and opportunity to gain the qualification successfully.

Progression

This qualification can act as a complementary certificate to go along with any other qualification in order to boost a learners portfolio; it can also open the doors to other CTH culinary qualifications at Level 2 with the aim of reaching degree-level or starting a career in the workplace.

Syllabus overview

CTH Level 2 Award in Healthier Cooking & Eating (QAN: 603/4222/5)

Students must achieve:
  • All 3 mandatory units, providing 7 credits
Credit Value (CV): 7
Guided Learning Hours (GLH) for Qualification: 75 Total Qualification Time (TQT) for Qualification: 75
Unit Code Unit Title L CV GLH Assessment Method
2PHD Produce healthier dishes 2 3 35 Healthy eating booklet or guide
Portfolio of recipes
Practical Exam
2FVS Prepare & cook fruit, vegetables & salads 2 2 20 Multiple choice exam*
Portfolio of recipes
Practical Exam
2FCP Prepare and present food for cold presentation 2 2 20 Multiple choice exam*
Portfolio of recipes
Practical Exam
Award Total (3 units) 7 75 *The multiple choice exam covers both units, so learners will only need to take one multiple choice exam