The Level 2 Certificate in Culinary Skills provides learners with a more extensive beginners’ programme with a greater contact time and depth of learning.
Candidates must achieve all 5 mandatory units, providing (25 credits):
- Vegetables, sauces & soups
- Poultry, meat, and game
- Fish & shellfish
- Cold & hot desserts
- Baking & baked products
Candidates will require approximately 210 hours of teaching to achieve the learning outcomes of the programme, all of which should be tutor guided in a practical kitchen environment.
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.