CTH Level 2 Award in Pastry Skills
This short beginner level qualification focuses on the basic skills of elementary pastry preparation and baking.
What you will learn
The purpose of the CTH Level 1 Award in Basic Cookery Skills is to:
- equip learners with the skills needed to prepare, bake and finish simple pastries, and
- introduce learners to the key requirements for working in a professional kitchen
Through demonstrations and practicals, students will become familiar with managing their workstations and understanding key steps when selecting the correct tools, implementing the necessary pastry preparation techniques and using the relevant serving methods.
By studying and learning in professional kitchen environments, learners become accustomed to the conditions needed to work in commercial kitchens and therefore the skills they learn while studying are easily transferable when they start their careers working in the food industry.
Duration and mode of delivery
This programme consists of 80 Guided Learning Hours (GLH) and must be delivered in a professional kitchen environment. Please contact our CTH Teaching Centres to enquire about the programme delivery schedule.
Entry requirements
This is an open access qualification; however, applicants should meet the following minimum requirements:
- 16 years old or over
- completed secondary education
- have a good grasp of the English language.
Teaching staff and faculty can review the centre requirements by downloading the Qualification Specification at the bottom of the page.
Academic and career progression
Following the successful completion of this programme, graduates may choose to apply for job roles or continue to develop their skills using a more advanced CTH programme.
- Graduates of this programme may progress onto the CTH Level 2 Certificate or Diploma in Culinary Skills.
Tuition fees and costs
Students must contact our CTH Teaching Centres to enquire about tuition fees and costs.
Teaching centres interested in offering this programme can request a CTH Fee Sheet by completing our online form.
Qualification structure
CTH Level 2 Award in Pastry Skills | |||||
|---|---|---|---|---|---|
| Students must achieve all 4 mandatory units, providing a combined 8 credits, all at level 2 | |||||
| Credit Value (CV): 8 | Qualification Number: 610/6123/2 | ||||
| Guided Learning Hours (GLH): 80 | Total Qualification Time (TQT): 80 | ||||
| UK Funding Eligibility: Currently unavailable | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| KPK | Kitchen Practices | 2 | 2 | 20 |
|
| 2BP | Producing Basic Pastry Items | 2 | 2 | 20 | |
| 2BCBB | Producing Basic Cakes, Biscuits and Breads | 2 | 2 | 20 | |
| 2BD | Producing Basic Cold and Hot Desserts | 2 | 2 | 20 | |
| Award Total (4 units) | 8 | 80 | |||
Kitchen Practices
The aim of this unit is to provide learners with an understanding of professional
kitchen practices. The learners will need to
understand how to set up and close a kitchen, demonstrate safe food standards
and how to work in a professional and efficient manner within the kitchen
environment.
Assessment method: Recipe log and practical examination.
Producing Basic Pastry Items
The aim of this unit is to enable learner to develop the necessary skills and
understanding of the principles involved in preparing, cooking, and finishing basic
pastry items.
Assessment method: Recipe log and practical examination.
Producing Basic Cakes, Biscuits and Breads
The aim of this unit is to provide learners with the skills and understanding to be able
to prepare, cook and finish basic cakes, biscuits, and breads using a range of
ingredients, methods of preparation, cooking and finishing using a suitable range of
tools and equipment.
Assessment method: Recipe log and practical examination.
Producing Basic Cold and Hot Desserts
The aim of this unit is to enable learner to develop the necessary skills and
understanding of the principles involved in preparing, cooking, and finishing
cold and hot desserts.
Assessment method: Recipe log and practical examination.