Level 2 Award in Culinary Skills

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

Programme Overview

The course is designed to introduce candidates to essential kitchen skills in preparation for employment, with learning outcomes designed to develop practical cookery skills. Accordingly candidates are assessed on their practical cooking and kitchen skills rather than underpinning knowledge and theory.

The aim of this Level 2 Award in Culinary Skills is to:

  • Provide an introduction to the core skills required in a professional kitchen
  • Improve the skills of individuals & increase their chances of gaining employment
  • To support the skills required within the catering industry

Main units

  • Kitchen practices
  • Basic vegetables & soup dishes
  • Basic cakes & pastries
  • Basic meat, poultry & fish dishes OR Vegetarian dishes

The Award has been divided into these four units to allow for the development of a variety of cooking skills such as health, safety and food hygiene in practice, as well personal cleanliness, working methods and code of conduct.

See also the qualification specification for the vegetarian variation of the qualification; CTH Level 2 Award in Vegetarian Culinary Skills.

Learning hours

Candidates will require approximately 90 hours of teaching to achieve the learning outcomes of the programme, all of which should be tutor guided in a practical kitchen environment.

Admission Requirements

The qualification has been designed to allow open access to all candidates.

Assessment Methods

All units of the Level 2 Award in Culinary Skills are assessed via practical examination where candidates will be required to produce dishes in a professional kitchen environment. Each unit is assessed individually and carries equal weighting towards the qualification. All units must be passed to achieve the qualification.

The qualification is internally assessed but with external moderation from a CTH assessor. Moderation will take the form of attending examination sessions and analysis of internal assessor’s mark schemes for consistency of application of marks. CTH will also carry out a standardisation session with each delivery centre prior to practical examinations taking place.

Sample Certificate

Level 2 Award in Culinary Skills

Syllabus Overview:

CTH Level 2 Award in Culinary Skills (QAN: 600/5205/3)

Students must achieve:
  • All 4 mandatory units, providing a combined 90 credits, all at level 2
Credit Value (CV): 9
Guided Learning Hours (GLH) for Qualification: 90 Total Qualification Time (TQT) for Qualification: 90
Unit Code Unit Title L CV GLH URN Assessment Method
BVSD Prepare, cook and finish basic vegetable and soup dishes 2 2 20 A/503/7907 Practical exam
PKP Professional kitchen practices 2 3 30 F/503/7908 Practical exam
BCPBB Prepare, cook and finish basic cakes, pastries, biscuits and breads 2 2 20 M/503/7905 Practical exam
BMPFD Prepare, cook and finish basic meat, poultry and fish dishes 2 2 20 F/503/9691 Practical exam
Award Total (4 units) 9 90