CTH
Level 2
QN: 603/6542/0
Curriculum Active
CTH Level 2 Diploma in Culinary Skills
Official qualification regulated by Ofqual, awarded by CTH. Classified as a Occupational Qualification. Total guided learning hours: 309 hours.
Qualification Level
Level 2
Awarding Body
CTH
Syllabus Units
11 Units
Guided Hours
309 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Biscuits, cakes and sponges
Verified
Key Learning Objectives:
- On successful completion of this unit, the learner will:- know how to prepare, cook and finish biscuits, cakes and sponges- be able to prepare biscuits, cakes and sponges- be able to cook biscuits, cakes and sponges- be able to finish biscuits, cakes and sponges
2
Cold and hot desserts
Verified
Key Learning Objectives:
- On successfully completing this unit, the learner will:- know how to prepare, cook and finish cold and hot desserts- be able to prepare cold and hot desserts- be able to cook and finish cold and hot desserts
3
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
4
Introduction to menu planning, costings and team work
Verified
Key Learning Objectives:
- By successfully completing this unit, the learner will:- understand the organisation of kitchens- be able to plan and prepare menus for catering operations - be able to apply basic calculations used in catering operations- be able to plan and organise own work
5
Introduction to the catering and hospitality industry
Verified
Key Learning Objectives:
- By successfully completing this unit, the learner will:- know about the catering and hospitality industry- know the career opportunities in the catering and hospitality industry- be able to outline the services offered within the industry- identify the factors which influence catering and hospitality businesses
6
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
7
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
8
Pastry and dough products
Verified
Key Learning Objectives:
- On successfully completing this unit the learner will- know how to prepare, cook and finish pastry and dough products- be able to prepare pastry and dough products- Be able to cook pastry and dough products
9
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
10
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
11
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)
- 603/6542/0
- Regulated Status
- Available to learners
- Awarding Body
- CTH
- Qualification Type
- Occupational Qualification
- Operational Start
- Aug 2020