CTH Level 2 Award in Vegetarian Cookery Skills

Official qualification regulated by Ofqual, awarded by CTH. Classified as a Occupational Qualification. Total guided learning hours: 90 hours.

Qualification Level

Level 2

Awarding Body

CTH

Syllabus Units

4 Units

Guided Hours

90 hrs

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Course Syllabus & Study Modules

Complete breakdown of verified curriculum topics and learning objectives.

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Key Learning Objectives:

Prepare ingredients and mixture ready for baking cakes, pastries, biscuits and breads, Cook basic cakes, pastries, biscuits and Breads, Finish cake, pastries, biscuits and breads

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Key Learning Objectives:

Prepare vegetables ready for cooking, Cook basic vegetable and soup dishes, Finish vegetable and soup dishes

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Key Learning Objectives:

To complete this unit a learner must be able to:-PREPARE basic vegetarian dishes for cooking and serving using at least 5 preparation methods and skills, using at least 5 different categories of vegetables and 4 other ingredient groups including pulses, pasta and pastry. This will include demonstrating that they can select appropriate preparation methods, tools and equipment that meet the requirements of each dish, including portion size and appearance. They must also ensure that all tools and equipment are hygienic and ready for use.-COOK basic vegetarian dishes using a variety of at least six cooking methods. They must demonstrate an understanding of the cooking requirements and ensuring requirements of the dish are met for example for taste, consistency and flavour.-SERVE basic vegetarian dishes using at least 2 finishing method, and considering other relevant factors includuding temperature, appearance and portioning. Learners must demonstrate that they can serve dishes with correct accompaniments, store dishes in a safe and hygeinic way and clean preparation and cooking areas and equipment after use.

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Key Learning Objectives:

Set up and close a working area within a professional kitchen, Put into practice food safety standards whilst working within a kitchen, Conduct themselves in a manner appropriate for a professional kitchen, Display core skills required within a kitchen environment