Leiths CTH Level 2 Certificate in Culinary Skills

Level 2 Certificate in Culinary Skills has been designed to be flexible. It can be delivered both on and off timetable (or a combination of both), and over as many weeks and terms as you require to suit your individual needs.

• Accredited by the Confederation of Tourism and Hospitality (CTH) QAN: 603/2658/X
• 22 credits; 179 GLH; 220 TQT
• The majority of the TQT will be spent in the kitchen although demonstrations, formal classes, independent study, group tasks, revision and assessments are all included
• 55-69% Pass: 70–84% Merit: 70-84%; Distinction: 85+%

• This qualification is not yet listed as an approved technical qualification on the Department of Education KS4 school performance tables. We are waiting for the performance tables moratorium for technical awards to be lifted by the DfE, at which point we will be working with our Awarding Organisation to submit an application as swiftly as possible.
• Due to ongoing developments with all vocational qualifications funding is currently under review on an annual basis.
• Due to the current moratorium imposed on all applications for school performance table listing, the CTH are unable to submit their Level 2 and 3 qualifications for approval and listing. However, this situation is being closely monitored by the CTH and Leiths with a view to submission of applications as soon as this moratorium has been lifted.

The Leiths CTH Level 2 Certificate in Culinary Skills is designed to span five terms (extending to a 6th term by arrangement) and is intended to fit into the GCSE timetable with 3 lessons per week. However, as previously stated flexible delivery can be agreed by arrangement.

To ensure that the required GLH for this qualification is met we stipulate that each school assigns suitable lesson time. The below lesson/teaching time for Theory, Demonstration and Practical lessons (all in minutes) are set out below:

• 1 x 50 minute single theory lesson
• 2 x 60 minute practical lessons OR 1 x 120 minute practical lesson. This includes time for cleaning down and eating.

NB This can be achieved by scheduling lessons into break or lunchtime.

Leiths CTH L2 Certificate in Culinary Skills scheme of work (48 weeks)

• Week 1 – Introduction to the course and Level 2 Food Hygiene and Allergen Assessment
• Weeks 2 – 46 practical menus and portfolio of evidence record
• Weeks 47 – CTH practical assessment 1, examined by Leiths visiting teacher
• Weeks 48 – CTH practical assessment 2, examined by Leiths visiting teacher

NB Practical assessments do not have to be scheduled consecutively and can be planned from weeks 31 onwards.

A timeplan is an essential document to help your students plan and prepare for their practical lessons. It brings together the recipe(s), ingredients, special equipment, method and timings together into one place to avoid having lots of recipe books or pieces of paper on the worktop.

We provide structured timeplans as part of the resource materials for students to follow during their practical lessons.
Students will need to learn how to write their own timeplans for the practical assessments and we provide the teaching and learning materials required.

Students are required to build a portfolio of evidence to record the completion of all mandatory units, as follows:

• Practical cooking log of weekly menus – photographs of completed dishes, tasting marks and student evaluations
• Termly theory quiz – teacher led quiz designed to assess understanding of skills and techniques

Although this evidence and mark do not directly contribute to the final grade, failure to complete and upload any part of the required weekly evidence will result in a Fail. This evidence log also allows Leiths Academy teachers to continuously track course progress, quality and standards of evidence that can be used to determine a final grade where a student is on a grade boundary.  

The final assessment is made via four distinct elements as follows:

• Two x 2 hours of practical assessments examining all six mandatory units and marked by a visiting Leiths examiner. These will take place towards the end of the course
• For both practical assessments, a timeplan and costing are required
• Level 2 Food Hygiene and Allergens course and examination. This course is conducted online and must be completed within six weeks of starting the course
• A 35 minute, 25 mark theory test towards the end of the course. 50% of the exam cover kitchen hygiene and food safety and the other 50% covers all other units

Fail: 0 – 54 marks
Pass: 55 – 69 marks
Merit: 70 – 84 marks
Distinction: 85+ marks

If delivered off the timetable as an enrichment course, this course is also suitable for Bronze, Silver and Gold DofE Skills.

Our Leiths Education examiners will come to manage, invigilate and mark your practical assessments. Wherever possible, we do our very best to ensure your visiting teacher returns as your examiner to ensure your students are relaxed, confident, and best placed to achieve their best on assessment day.

• 2 assessment visits, we advise that these are carried out towards the start and end of the Spring term during the second academic year of the course
• All assessment visits are required to complete the respective courses

Students are required to use their timeplans to collect, choose the best quality and weigh the correct ingredients for the recipe they are preparing. This skill has paramount importance as it teaches students about the quality and quantity of what they will be working with.

• We strongly recommend that the school provide all ingredients
• Scalable order and shopping lists provided
• The teacher should be supported by a technician or teaching assistant
• A defined area for MEP is created within your kitchen
• Different types of flour, butter etc. are clearly marked, especially for assessments
• All recipes are designed to serve two unless otherwise stated
• Our weekly menu costs approximately £6 per student

NB Students can have their MEP done for them by a teacher or technician. Although we always advise (if time allows) that students do their own MEP across all courses. During assessments – ALL students of ALL courses will be required to do their own MEP.

The professional certification of this course requires consistency across all of our Leiths Education Schools. For this reason, we advise having the below uniform and equipment for our Level 3 course.

• Leiths blue apron
• Leiths skull cap
• Optional long-sleeved chef jacket
• Optional blue check chef trousers
• Optional set of our recommended knives engraved with students’ initials
• Safe, sensible and non-slip shoes i.e. trainers – no Ugg boots, pumps etc.
• We will provide you with ordering and purchasing details of all optional and required uniform and equipment