CTH Level 2 Certificate in Culinary Skills – Islamic Regions
An extensive beginner level course, focusing on learners food preparation, cooking and finishing techniques. The course has been specifically developed for Islamic regions, with the removal of shellfish, pork and offal products from the units.
Qualification overview
Like the Level 2 Certificate in Culinary Skills, this Halal alternative provides learners with an opportunity to gain fundamental skills needed to work in a professional cooking environment.
Those who study this course, will develop a key understanding of how to prepare and cook a variety of dishes to a high level, in a manner that is halal.
However, cooking is not the only essential part of this course, learning how to do so in safe and hygienic conditions is also crucial; doing so will help those studying to easily transition to working in professional settings.
Upon successful completion of the qualification, learners will be able to demonstration of good standard of technique and experience, that will further add to their skill sets and therefore increase their chances of employment.
Who is this qualification for
This is an open access qualification, meaning there are no formal entry requirements or prior qualifications needed to enrol. However, applicants should be aged 16 or over, have completed secondary education and possess a reasonable level of English fluency to ensure they can complete the recipe log and assessments.
Qualification structure
CTH Level 2 Certificate in Culinary Skills – Islamic Regions |
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|---|---|---|---|---|---|
| Learners must achieve all 6 mandatory units, providing 19 credits. | |||||
| Credit Value (CV): 19 | Ofqual Qualification Number: 603/6709/X | ||||
| Guided Learning Hours (GLH): 157 | Total Qualification Time (TQT): 190 | ||||
| Mandatory Units | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| 2KHFS | Kitchen Hygiene and Food Safety | 2 | 1 | 8 | Theory test and practical exam |
| 2MP | Prepare and cook meat and poultry | 2 | 4 | 35 | Recipe log plus practical exam |
| 2F | Prepare and cook fish | 2 | 3 | 25 | Recipe log plus practical exam |
| 2VPVP | Prepare and Cook vegetables, pulses and vegetable proteins | 2 | 4 | 32 | Recipe log plus practical exam |
| 2SSS | Prepare and cook stocks, soups and sauces | 2 | 4 | 32 | Recipe log plus practical exam |
| 2PRE | Prepare and cook pasta, rice and eggs | 2 | 3 | 25 | Recipe log plus practical exam |
| Certificate Total (6 units) | 19 | 157 | |||