CTH Level 2 Certificate in Culinary Skills (QAN: 603/2658/X) | |||||
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Students must achieve:
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| Credit Value (CV): 22 | |||||
| Guided Learning Hours (GLH) for Qualification: 179 | Total Qualification Time (TQT) for Qualification: 220 | ||||
| Unit Code | Unit Title | L | CV | GLH | Assessment Method |
| 2KHFS | Kitchen hygiene and food safety | 2 | 1 | 8 | Theory test and practical exam |
| 2MPO | Prepare and cook meat, poultry and offal | 2 | 6 | 50 | Recipe log plus practical exam |
| 2FAS | Prepare and cook fish and shellfish | 2 | 4 | 32 | Recipe log plus practical exam |
| 2VPVP | Prepare and cook vegetables, pulses and vegetable proteins | 2 | 4 | 32 | Recipe log plus practical exam |
| 2SSS | Prepare and cook stocks, soups and sauces | 2 | 4 | 32 | Recipe log plus practical exam |
| 2PRE | Prepare and cook pasta, cook rice and eggs | 2 | 3 | 25 | Recipe log plus practical exam |
| CTH Certificate Total(6 units) | 22 | 179 | |||
I'm well-versed in culinary education and certifications, which includes the CTH Level 2 Certificate in Culinary Skills. This particular certification is designed to provide a comprehensive understanding of foundational culinary techniques and practices. Let's delve into the breakdown of the concepts mentioned in the article:
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CTH Level 2 Certificate in Culinary Skills (QAN: 603/2658/X): This certificate program aims to equip students with essential culinary skills required in professional kitchens. It comprises six mandatory units, totaling 22 credits, all assessed at level 2.
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Credit Value (CV): The entire qualification holds a credit value of 22, indicative of the workload and the learning outcomes achieved.
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Guided Learning Hours (GLH): The GLH for the qualification stands at 179 hours. These hours represent the time expected for direct learning under the guidance of tutors or instructors.
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Total Qualification Time (TQT): TQT refers to the overall time required to complete the qualification. For this certification, the TQT is 220 hours, encompassing not just the guided learning but also independent study, assessment preparation, and examinations.
Now, let's break down the individual units:
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2KHFS - Kitchen Hygiene and Food Safety: This unit focuses on imparting knowledge and skills related to maintaining cleanliness and food safety standards in a professional kitchen. Assessment involves both theoretical understanding through a test and practical application in an exam setting.
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2MPO - Prepare and Cook Meat, Poultry, and Offal: Students learn to handle, prepare, and cook various types of meat, poultry, and offal. The assessment requires a detailed recipe log and a practical exam where their skills in cooking these items are evaluated.
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2FAS - Prepare and Cook Fish and Shellfish: Similar to the previous unit, this involves preparing and cooking fish and shellfish. The assessment includes maintaining a recipe log and demonstrating practical proficiency in cooking these ingredients.
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2VPVP - Prepare and Cook Vegetables, Pulses, and Vegetable Proteins: This unit focuses on the preparation and cooking techniques specific to vegetables, pulses, and vegetable proteins. Assessment involves maintaining a recipe log and showcasing practical skills in cooking these elements.
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2SSS - Prepare and Cook Stocks, Soups, and Sauces: Students learn the foundational techniques for preparing stocks, soups, and sauces. Assessment is based on a recipe log and practical application.
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2PRE - Prepare and Cook Pasta, Cook Rice, and Eggs: This unit covers the preparation and cooking methods for pasta, rice, and eggs. Evaluation includes maintaining a recipe log and demonstrating practical competence in cooking these items.
Each unit integrates theoretical knowledge with hands-on practical skills, essential for a career in the culinary industry. The combination of theoretical assessments and practical exams ensures a comprehensive understanding and application of culinary techniques.
