CTH Level 2 Award in Culinary Skills

Through demonstrations and practical’s, students will become familiar with managing their work stations and understanding key steps when selecting the correct tools, implementing the necessary cooking techniques and using the relevant serving methods.

Entry Requirements

By diagnostic test to establish English Language Skills

Description

By studying and learning in real kitchen environments, learners become accustomed to the conditions needed to work in commercial kitchens and therefore the skills they learn while studying are easily transferable when they start their careers working in the food industry.

Students will also develop cooking skills and be able to integrate cooking skills in order to produce a variety of dishes. The program provides students with some skills required to work in a professional kitchen at a junior level and introduces students to time management, hygiene, safety and personal appearance and skills required of a professional chef.

Qualification Structure

(Trainees must take the full qualification of 80 hours)

Producing basic vegetable and soup dishes
kitchen practices
Producing basic cakes, pastries, biscuits and breads
Producing basic meat, poultry and fish dishes

At the Confederation of Tourism & Hospitality (CTH), our core mission is to provide the highest standard of hospitality, tourism and culinary qualifications. CTH achieves this through robust monitoring supported by industry, universities and the UK government regulator, Ofqual.

Virgin Atlantic, and Star Alliance work with CTH on our Career Skills programmes while our Management programmes lead to final year undergraduate and Masters degrees with many British and international universities.