iCQ
Level 2
QN: 600/8579/4
Curriculum Active
iCQ Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)
Official qualification regulated by Ofqual, awarded by iCQ. Classified as a Occupational Qualification. Total guided learning hours: 304 hours.
Qualification Level
Level 2
Awarding Body
iCQ
Syllabus Units
25 Units
Guided Hours
304 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Effective Teamwork
Verified
Key Learning Objectives:
- Know how to organise their own work
- Know how to support the work of a team
- Know how to contribute to their own learning and development
2
Food safety in catering
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand the importance of keeping the work areas clean and hygienic
- Understand the importance of keeping food safe
3
Preparation, Cooking and Finishing of Fish Dishes
Verified
Key Learning Objectives:
- Know how to prepare fish for basic dishes
- Know how to cook fish for basic dishes
- Know how to finish fish for basic dishes
4
Preparation, Cooking and Finishing of Meat Dishes
Verified
Key Learning Objectives:
- Know how to prepare meat for basic dishes
- Know how to cook meat for basic dishes
- Know how to finish meat for basic dishes
5
Preparation, Cooking and Finishing of Poultry Dishes
Verified
Key Learning Objectives:
- Know how to prepare poultry for basic dishes
- Know how to cook poultry for basic dishes
- Know how to finish poultry for basic dishes
6
Preparation, Cooking and Finishing of Vegetable Dishes
Verified
Key Learning Objectives:
- Know how to prepare vegetables for basic dishes
- Know how to cook vegetables for basic dishes
- Know how to finish vegetables for basic dishes
7
Principles of Completing Kitchen documentation
Verified
Key Learning Objectives:
- Know how to complete kitchen documentation
8
Principles of Customer Service in Hospitality Leisure Travel and Tourism
Verified
Key Learning Objectives:
- Understand the importance to the organisation in providing excellent customer service in the hospitality, leisure, travel and tourism industries
- Understand the role of the individual in delivering customer service in the hospitality, leisure, travel and tourism industries
- Understand the importance of customers’ needs and expectations in the hospitality, leisure, travel and tourism industries
9
Principles of how to maintain, handle and clean knives
Verified
Key Learning Objectives:
- Know how to maintain, handle and clean knives
10
Principles of making basic stocks
Verified
Key Learning Objectives:
- Know how to make basic stocks
11
Principles of preparing and cooking food using a tandoor
Verified
Key Learning Objectives:
- Know how to prepare food and equipment for tandoor cooking
- Know how to cook food using a tandoor
12
Principles of preparing and mixing spice and herb blends
Verified
Key Learning Objectives:
- Know how to prepare and mix spice and herb blends
13
Principles of preparing cooking and finishing basic egg dishes
Verified
Key Learning Objectives:
- Know how to prepare basic egg dishes
- Know how to cook basic egg dishes
- Know how to finish basic egg dishes
14
Principles of preparing cooking and finishing basic hot sauces
Verified
Key Learning Objectives:
- Know how to prepare basic hot sauces
- Know how to cook basic hot sauces
- Know how to finish basic hot sauces
15
Principles of preparing cooking and finishing basic pulse dishes
Verified
Key Learning Objectives:
- Know how to prepare basic pulse dishes
- Know how to cook basic pulse dishes
- Know how to finish basic pulse dishes
16
Principles of preparing, cooking and finishing basic grain dishes
Verified
Key Learning Objectives:
- Know how to prepare basic grain dishes
- Know how to cook basic grain dishes
- Know how to finish basic grain dishes
17
Principles of preparing, cooking and finishing basic pastry products
Verified
Key Learning Objectives:
- Know how to prepare basic pastry products
- Know how to cook and finish basic pastry products
18
Principles of preparing, cooking and finishing basic rice dishes
Verified
Key Learning Objectives:
- Know how to prepare basic rice dishes
- Know how to cook basic rice dishes
- Know how to finish basic rice dishes
19
Principles of preparing, cooking and finishing basic soups
Verified
Key Learning Objectives:
- Know how to prepare basic soups
- Know how to cook basic soups
- Know how to finish basic soups
20
Principles of preparing, cooking and finishing dim sum
Verified
Key Learning Objectives:
- Know how to prepare Dim Sum
- Know how to assemble and cook Dim Sum
- Know how to finish Dim Sum dishes
21
Principles of preparing, cooking and finishing game dishes
Verified
Key Learning Objectives:
- Know how to prepare game dishes
- Know how to cook game dishes
- Know how to finish game dishes
22
Principles of preparing, cooking and finishing noodle dishes
Verified
Key Learning Objectives:
- Know how to prepare noodle dishes
- Know how to cook noodle dishes
- Know how to finish noodle dishes
23
Principles of processing dried ingredients prior to cooking
Verified
Key Learning Objectives:
- Know how to process dried ingredients prior to cooking
24
Principles of setting up and closing the kitchen
Verified
Key Learning Objectives:
- Know how to set up the kitchen
- Know how to close the kitchen
25
Safe, Hygienic and Secure Working Environments in Hospitality
Verified
Key Learning Objectives:
- Know their personal responsibilities under the Health and Safety at Work Act, 2
- Know why it is important to work in a safe and hygienic way, 3
- Know about hazards and safety in the workplace
Regulatory & Verification Details
- Qualification Number (QN)
- 600/8579/4
- Regulated Status
- Available to learners
- Awarding Body
- iCQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Apr 2013