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.
Qualification overview
The Level 1 Award in Basic Cookery Skills is designed to make culinary training accessible to learners from a range of educational backgrounds. This qualification introduces learners to the fundamental requirements of working in a professional kitchen, including preparing, cooking and evaluating dishes, alongside developing an understanding of food hygiene and kitchen safety practices.
Throughout the programme, learners build confidence in a professional kitchen environment. They develop the skills to use a range of kitchen equipment safely and apply a variety of cooking techniques, supporting both their culinary skills and personal development.
Training takes place at one of our Approved CTH Teaching Centres worldwide. Delivery schedules and modes of study (such as full-time or part-time) vary by centre; learners should contact their chosen CTH Teaching Centre for further details. Each centre is equipped with kitchen labs and professional equipment to simulate a real working kitchen.
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 15 or over and possess a reasonable level of English fluency to ensure they can complete the recipe log and assessments.
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