CTH Level 2 Diploma (or Extended Diploma) in Culinary Skills
A more substantial beginner level course, that develops learners' food preparation and cooking techniques and introduces them to key aspects of a professional kitchen.
Qualification overview
The Level 2 Diploma in Culinary Skills is a practical, industry-focused qualification designed to develop learners’ core cooking skills and prepare them for work in a professional kitchen at a junior level. The programme provides a strong foundation in professional cookery and supports learners in building confidence, consistency and technical ability across a range of dishes.
Through hands-on training, learners develop essential cooking techniques and learn how to integrate these skills to produce a variety of dishes suitable for commercial kitchen environments. The qualification encourages learners to evaluate their own performance and outcomes, supporting the development of reflective practice and continuous improvement.
In addition to cookery skills, the programme places strong emphasis on the professional standards expected of chefs. Learners develop effective time management, hygiene, food safety and personal presentation skills, ensuring they are well prepared to operate safely, efficiently and professionally within a kitchen team.
Training is delivered at Approved Teaching Centres equipped with professional kitchen facilities that replicate real commercial environments. Delivery modes and schedules may vary by centre.
The Extended Diploma includes an additional Practical Training Internship, providing learners with the opportunity to apply their skills in a real working environment. This supervised industry placement enhances employability by allowing learners to gain valuable workplace experience, understand professional kitchen operations and further develop their practical and interpersonal skills.
Who is this qualification for
This Level 2 programme is open access although applicants should be over 16, have completed secondary education and have some English fluency.
Qualification structure
CTH Level 2 Diploma (or Extended Diploma) in Culinary Skills |
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| Learners must achieve all 11 (or 12) mandatory units, providing a combined 38 (or 102) credits, all at level 2 | |||||
| Credit Value (CV): Diploma - 28 Extended Diploma - 102 |
Qualification Number: Diploma - 603/6542/0 Extended Diploma - 610/6565/1 |
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| Guided Learning Hours (GLH): 311 | Total Qualification Time (TQT): Diploma - 380 Extended Diploma - 1020 |
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| UK Funding Eligibility for Diploma only: 14-16, 16-19, Local Flexibility, Adult Skills, MCA/GLA | |||||
| Mandatory Units | |||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| 2ICHI | Introduction to the Catering and Hospitality Industry | 2 | 3 | 25 |
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| 2KHFS | Kitchen Hygiene and Food Safety | 2 | 1 | 8 | |
| 2MPCTW | Introduction to Menu Planning, Costings and Team Work | 2 | 4 | 32 | |
| 2MPO | Prepare and Cook Meat, Poultry and Offal | 2 | 6 | 50 | |
| 2FAS | Prepare and Cook Fish and Shellfish | 2 | 4 | 32 | |
| 2VPVP | Prepare and Cook Vegetables, Pulses and Vegetable Proteins | 2 | 4 | 32 | |
| 2SSS | Prepare and Cook Stocks, Soups and Sauces | 2 | 4 | 32 | |
| 2PRE | Prepare and Cook Pasta, Rice and Eggs | 2 | 3 | 25 | |
| 2PDP | Prepare and Cook Pastry and Dough Products | 2 | 3 | 25 | |
| 2CHD | Prepare and Cook Cold and Hot Desserts | 2 | 3 | 25 | |
| 2BCS | Prepare and Cook Biscuits, Cakes and Sponges | 2 | 3 | 25 | |
| Diploma Total (11 units) | 38 | 311 | |||
| Additional Unit for Extended Diploma | |||||
| 2PTIC | Practical Training Internship (Minimum 4 Months / 640 Internship Hours) | 2 | 64 | - | Journal, internship report & oral examination |
| Extended Diploma Total (12 units) | 102 | 311 | |||
Introduction to the Catering and Hospitality Industry (2ICHI)
The aim of this unit is to develop students’ your knowledge of the different sectors in the catering and hospitality industry and the training and experience needed for employment.
Kitchen Hygiene and Food Safety (2KHFS)
This unit aims to ensure students obtain knowledge and understanding of the importance of food hygiene and good hygienic practices and controls, food hazards and how food safety management can be applied within the workplace.
Introduction to Menu Planning, Costings and Teamwork (2MPCTW)
This unit aims to develop knowledge and understanding of the principles of menu planning. Students will be expected to learn about staffing structures, roles and responsibilities within in a kitchen hierarchy and the reasons why teamwork is a vital element in food production and service. Students will be expected to plan and calculate costs for menus.
Prepare and Cook Meat, Poultry and Offal (2MPO)
The aim of this unit is to enable students to develop the necessary skills and understanding of the principles involved in preparing, cooking and serving meat, poultry and offal.
Prepare and Cook Fish and Shellfish (2FAS)
The aim of this unit is to enable students to develop the necessary skills and understanding of the principles involved in preparing, cooking and finishing fish and shellfish dishes.
Prepare and Cook Vegetables, Pulses and Vegetable Proteins (2VPVP)
The aim of this unit is to enable students to develop the necessary skills and understanding of the principles involved in preparing, cooking and finishing vegetables pulses and vegetable proteins dishes.
Prepare and Cook Stocks, Soups and Sauces (2SSS)
The aim of this unit is to enable students to develop the necessary skills and understanding of the principles involved in preparing, cooking and serving stocks soups and sauces.
Prepare and Cook Pasta, Rice and Eggs (2PRE)
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.
Prepare and Cook Pastry and Dough Products (2PDP)
The aim of this unit is to enable student to develop the necessary skills and understanding of the principles involved in preparing, cooking and serving pastry and dough products.
Prepare and Cook Cold and Hot Desserts (2CHD)
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.
Prepare and Cook Biscuits, Cakes and Sponges (2BCS)
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.
Practical Training Internship (Extended Diploma only) (2PTIC)
The purpose of this internship is to enable learners to practice what they learn in the classroom by working in the hospitality industry. The internship will build up their confidence and teach them how to communicate effectively and with confidence, carry out essential food preparation and cooking tasks in different parties/sections of the kitchen.