CTH Level 2 Award in Essential Costings & Measurements in Catering
A short, foundation-level programme designed to develop essential skills needed to accurately calculate costs and ingredient measurements within a professional kitchen.
Qualification overview
This essential programme provides learners with the practical skills required to calculate costs and measurements in a professional kitchen environment. In the UK and many other countries, the ability to complete these calculations is a minimum requirement for food businesses. Through this qualification, learners gain a clear understanding of common catering calculations and the confidence to take responsibility for decisions related to kitchen costs and ingredient measurements.
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.
This qualification can be delivered as a standalone programme or in conjunction with one of our more comprehensive programmes (for example, the Level 2 Diploma in Culinary Skills). Studying both together allows learners to apply the calculation skills gained in this programme into practice during real food preparation and cooking activities.
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, teaching centres must ensure applicants have the potential and opportunity to complete the programme successully.
This qualification is suitable for:
- hotel and restaurant staff
- fast-food and casual dining employees
- catering company staff
- individuals running or planning to run home-based food businesses
Qualification structure
CTH Level 2 Award in Essential Costings & Measurements in Catering | |||||
|---|---|---|---|---|---|
| Students must achieve one unit, providing 4 credits at level 2 | |||||
| Credit Value (CV): 4 | Qualification Number: 610/6532/8 | ||||
| Guided Learning Hours (GLH): 35 | Total Qualification Time (TQT): 40 | ||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| 2CMC | Costings & Measurements in Catering | 2 | 4 | 35 | One multiple-choice examination |
| Award Total (1 unit) | 4 | 35 | |||
Costings and Measurements in Catering (2CMC)
This unit develops students’ knowledge, skills and abilities to use numbers, ratios and percentages in catering and hospitality workplace situations. Learners will practise applying these calculations to real-world examples, improving accuracy, consistency and cost control.
Progression from this qualification
CTH progression
As this is a very short foundation programme, learners typically complete it alongside a more comprehensive CTH culinary programme to meet the entry requirements needed to progress. For example, this programme could be delivered alongside the CTH Level 2 Diploma in Culinary Skills to meet the entry requirements for the CTH Level 3 Certificate in Professional Cookery.
Careers
Chefs and cooks who achieve the CTH Level 2 Award in Essential Costings & Measurements in Catering gain valuable skills in managing numbers and controlling kitchen costs. These abilities can support career progression, increased responsibility and improved efficiency within professional kitchens. Food business owners can also benefit from improved cost control, portion accuracy and overall profitability.