Chef training students in restaurant kitchen

Level 2 Certificate in Culinary Skills

A more extensive beginner level course, that expands on learners food preparation, cooking and finishing techniques.

Core units

Candidates must achieve all 6 mandatory units, providing (25 credits):

  • Food safety in professional kitchen
  • Meat, poultry and offal
  • Fish and shellfish
  • Vegetables, pulses and vegetable protein
  • Stocks, soups and sauces
  • Pasta, rice and eggs

Learning hours

Candidates will require approximately 190 hours of teaching to achieve the learning outcomes of the programme, all of which should be tutor guided in a practical kitchen environment.

Assessment Methods

All units of the Level 2 Certificate in Culinary Skills are assessed via theory and practical examination where candidates will be required to produce dishes in a professional kitchen environment. Each unit is assessed 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

Syllabus Overview:

CTH Level 2 Certificate in Culinary Skills (QAN: 603/2658/X)

Students must achieve:
  • All 6 mandatory units, providing a combined 24 credits, all at level 2
Credit Value (CV): 24
Guided Learning Hours (GLH) for Qualification: 194 Total Qualification Time (TQT) for Qualification: 240
Unit Code Unit Title L CV GLH TQT URN Assessment Method
2FSPK Food safety in professional kitchen 2 3 25 30 T/616/7761 Theory test and practical exam
2MPO Meat, poultry and offal 2 6 48 60 A/616/7762 Portfolio plus practical exam
2FAS Fish and shellfish 2 4 32 40 F/616/7763 Portfolio plus practical exam
2VPVP Vegetables, pulses and vegetable protein 2 4 32 40 J/616/7764 Portfolio plus practical exam
2SSS Stocks, soups and sauces 2 4 32 40 L/616/7765 Portfolio plus practical exam
2PRE Pasta, rice and eggs 2 3 25 30 R/616/7766 Portfolio plus practical exam
Certificate Total (6 units) 24 194 240