The Level 2 Certificate in Culinary Skills provides learners with a more extensive beginners’ programme with a greater contact time and depth of learning.
Candidates must achieve all 5 mandatory units, providing (25 credits):
- Vegetables, sauces & soups
- Poultry, meat, and game
- Fish & shellfish
- Cold & hot desserts
- Baking & baked products
Click here for a link to the qualification specification.
Candidates will require approximately 210 hours of teaching to achieve the learning outcomes of the programme, all of which should be tutor guided in a practical kitchen environment.
CTH Level 2 Certificate in Culinary Skills
|Students must achieve:
|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|