This is a five-term course designed to fit into the GCSE timetable with one single theory lesson and one double practical lesson per week. However, it can be delivered flexibly both on and off timetable or a combination of both, over as many weeks and terms as you require. The core food preparation skills using a wide range of ingredients are combined with modern themes including seasonality, sustainability, and cultural influences.

Weekly tasting and marking of all dishes, and an evaluated online recipe log held within our interactive secure portal, helps pupils and teachers track progress.  Teachers and students are supported throughout the course by termly visits from Leiths teachers, who also visit in person to manage and assess the final practical exams. The final grade of Pass (55-69%), Merit (70 – 84%) or Distinction (85%) is awarded at the end of the course after two 2-hour practical cooking assessments, an online Level 2 food hygiene and allergen exam and a 20-question theory test.

This course also prepares students for progression onto the Leiths CTH Level 3 Extended Certificate in Professional Cookery, with a clear onward learning pathway to our Level 4 Diploma at Leiths School of Food and Wine in London. This course is a powerful recruitment and retention tool when offered alongside our sixth-form qualifications.

Example dishes include soy-glazed salmon, crispy chicken with Dijon mustard sauce and banana and Rolo melting middle cakes.

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.

Timetabling per week

The Level 2 Certificate in Culinary Skills is designed to span five terms (extending to a 6^th 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.
• This can be achieved by scheduling lessons into break or lunchtime.

Portfolio of Evidence: 

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

Assessment: 

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

• Two 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
• 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 20 mark theory assessment towards the end of the course

DofE Skills:

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

For more information use the ‘Contact Us’ form below.

Malvern St James – Level 3

1. What is the Leiths CTH Level 2 Certificate in Culinary Skills?

   The Leiths CTH Level 2 Certificate in Culinary Skills is a culinary program designed to provide students with fundamental cooking skills and knowledge. It serves as an excellent foundation for those looking to start a career in the culinary industry or enhance their cooking abilities.

2. How long does the Level 2 Certificate in Culinary Skills course typically take to complete?

   Typically this course is delivered over 5-6 terms.

3. What culinary skills and techniques will I learn in this course?

   In this program, students will learn a variety of essential culinary skills and techniques, including:

   • Knife skills and food preparation
   • Cooking methods (e.g., grilling, baking, sautéing)
   • Sauce and stock preparation
   • Basic pastry and baking skills
   • Food safety and hygiene