Level 2 Award in Cookery Skills

A short beginner level course, that introduces learners to a range of food preparation, cooking and finishing techniques.

Programme overview

The Level 2 Award in Cookery Skills is designed to introduce candidates to essential kitchen skills in preparation for employment, with learning outcomes designed to develop practical cookery skills. Students are assessed on their practical cooking and kitchen skills rather than theoretical knowledge.

Through the course, learners will develop their understanding of the core skills required in a professional kitchen; improving on a number of techniques, including the ability to handle kitchen equipment, prepare food and finish/store the products they create.

Syllabus Overview:

CTH Level 2 Award in Cookery Skills (QAN: 603/6705/2)

Students must achieve:
  • All 4 mandatory units, providing a combined 80 credits, all at level 2
Credit Value (CV): 8
Guided Learning Hours (GLH) for Qualification: 80 Total Qualification Time (TQT) for Qualification: 80
Unit Code Unit Title L CV GLH Assessment Method
BVSD Prepare, cook and finish basic vegetable and soup dishes 2 2 20 Recipe log and practical exam
PKP Professional kitchen practices 2 2 20 Practical exam
BCPBB Prepare, cook and finish basic cakes, pastries, biscuits and breads 2 2 20 Recipe log and practical exam
BMPFD Prepare, cook and finish basic meat, poultry and fish dishes 2 2 20 Recipe log and practical exam
Award Total (4 units) 8 80