CTH
Level 2
QN: 603/2658/X
Curriculum Active
CTH Level 2 Certificate in Culinary Skills
Official qualification regulated by Ofqual, awarded by CTH. Classified as a Occupational Qualification. Total guided learning hours: 179 hours.
Qualification Level
Level 2
Awarding Body
CTH
Syllabus Units
6 Units
Guided Hours
179 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Fish and Shellfish
Verified
Key Learning Objectives:
- By successfully completing this unit, the learner will :- know how to prepare, cook and finish fish and shellfish - be able to prepare fish and shellfish- be able to cook fish and shellfish
2
Kitchen Hygiene and Food Safety
Verified
Key Learning Objectives:
- Understand how to meet the legal requirements of maintaining food safety within the workplace
- Understand why personal hygiene and cleanliness are important within the workplace
- Understand how to maintain the work areas in a clean and hygienic manner
- Understand how to keep food safe
3
Pasta, rice and eggs
Verified
Key Learning Objectives:
- By successfully completing this unit, a learner will:- know how to prepare, cook and finish pasta, rice and eggs- be able to prepare pasta, rice and eggs- Be able to cook pasta, rice and eggs
4
Prepare and cook meat, poultry and offal
Verified
Key Learning Objectives:
- Know how to prepare, cook and finish meat, poultry and offal
- Be able to prepare meat, poultry and offal
- Be able to cook meat, poultry and offal
5
Stocks, soups and sauces
Verified
Key Learning Objectives:
- After successfully completing this unit, the learner will:- know how to prepare, cook and finish stocks, soups and sauces - be able to prepare stocks, soups and sauces- be able to cook stocks, soups and sauces- be able to finish stocks, soups and sauces
6
Vegetables, pulses and vegetable proteins
Verified
Key Learning Objectives:
- After successful completion of this unit, the learner will:- know how to prepare, cook and finish vegetables, pulses and vegetable proteins- Be able to prepare vegetables, pulses and vegetable proteins- Be able to cook vegetables, pulses and vegetable proteins
Regulatory & Verification Details
- Qualification Number (QN)
- 603/2658/X
- Regulated Status
- Available to learners
- Awarding Body
- CTH
- Qualification Type
- Occupational Qualification
- Operational Start
- Nov 2017