Practice
Hands-on kitchen sessions with demonstrations
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Hospitality and Tourism
CTH Level 2 Award in Pastry Skills
From passion to pastry. Build the craft behind every great bake.
Learn to prepare, bake and finish pastry products while developing the safe, organised habits of a professional kitchen. This practical CTH (UK) award covers cakes, biscuits and breads, pastry items, and cold and hot desserts, with 80 guided learning hours across four units.
Why this programme
Master the basics. Build your craft.
Learn to prepare, bake and finish pastry products while developing the safe, organised habits of a professional kitchen. This practical CTH (UK) award covers cakes, biscuits and breads, pastry items, and cold and hot desserts, with 80 guided learning hours across four units.
Best suited for
Learners aged 16 and over who want a practical start in pastry and baking, including school leavers, kitchen and café staff, home bakers planning a small baking venture, and learners preparing for further culinary study.
How you will learn
Learn by doing, with clear feedback.
Projects
A recipe log with ingredients, methods and photos of your dishes
Feedback
Assessor feedback recorded alongside your own reflections
Progress
Two practical exams, externally moderated by CTH
Career possibilities
One craft. Many possibilities.
Build foundational skills for junior kitchen roles, such as pastry commis or bakery assistant, for hotel and café kitchens, or as a starting point for a small baking venture. Career routes depend on your experience, further training and employer requirements.
Progression
Your possible next step.
Build on the basics through more advanced culinary study.
Why ILTA UK CTH award taught in English, with practical kitchen learning in weekend or weekday batches.
Entry requirementsAge 16 or over, completed full-time secondary education to age 16, and enough English to keep a recipe log.
Fees and schedule80 learning hours over 4 months or 2 months. Contact ILT for current fees, payment plans and batch dates.
Talk to an adviserChoose the batch and study pattern that suits you.
Frequently asked questions
Things to check before you apply.
Who is this programme for?
Learners aged 16 and over who want a practical start in pastry and baking, including school leavers, kitchen and café staff, home bakers planning a small baking venture, and learners preparing for further culinary study.
What will I learn?
Four mandatory units: Kitchen Practices; Producing Basic Cakes, Biscuits and Breads; Producing Basic Pastry Items; and Producing Basic Cold and Hot Desserts.
How is it assessed?
Two practical exams and a recipe log covering the three production units. Kitchen Practices is assessed in both exams. All four units must be passed. Units may receive a Pass, Merit or Distinction, and the award is recorded as Achieved or Not Achieved. Successful learners receive a CTH certificate and a transcript of unit results.
What are the entry requirements?
You must be at least 16 at enrolment, have completed full-time secondary education up to age 16, and have enough English to follow the learning and keep a recipe log in English. Speak to an ILT course adviser before applying.
How long does it take and how is it taught?
The course has 80 learning hours and is offered over 4 months or 2 months, in weekend or weekday batches. Classes are physical and taught in English, with up to 20 learners per batch. Batch dates and timetables are confirmed for each intake.
What do I need for practical sessions?
Chef's whites, headwear and safety shoes, a personal set of knives, and a camera-enabled device to photograph the dishes you produce. ILT will advise how these are arranged for your batch.
What are the fees?
Fees, registration charges and any instalment plan are confirmed for each intake. Please contact ILT for the current approved information.
Will this guarantee a job or further study place?
No. Career and progression possibilities depend on the learner's experience, further training, employer or institution requirements, and other relevant conditions.
Not sure whether this is right for you?
Speak to an ILT course adviser about your next step.
Ask ILT