CTH Level 2 Award in Pastry Skills
A foundation-level programme designed to focus on the basic skills of elementary pastry preparation and baking.
Qualification overview
The Level 2 Award in Pastry Skills is a practical qualification designed to introduce learners to the core skills and techniques required for pastry production in a professional kitchen environment. It provides a focused foundation for those wishing to develop hands-on pastry skills or begin a career in professional catering.
Through practical kitchen-based training, learners develop essential pastry techniques and learn how to integrate these skills to produce a variety of pastry items. The programme encourages learners to evaluate their own work, helping them to improve consistency, presentation and overall quality.
Alongside technical pastry skills, the qualification introduces learners to key professional practices expected in commercial kitchens. These include time management, hygiene, food safety and personal presentation, ensuring learners understand the standards required to work safely and effectively as part of a kitchen team.
Training takes place at Approved Teaching Centres equipped with professional kitchen facilities and equipment, allowing learners to develop their skills in an environment that reflects real workplace conditions. Delivery modes and study schedules may vary by centre.
Who is this qualification for
There are no formal entry requirements for this programme. However, centres must ensure applicants have the potential to complete the programme successfully. Applicants will need a sufficient level of English to understand and answer the multiple-choice examination.
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 | ||||
| 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 (KPK)
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.
Producing Basic Pastry Items (2BP)
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.
Producing Basic Cakes, Biscuits and Breads (2BCBB)
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.
Producing Basic Cold and Hot Desserts (2BD)
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.