iCQ
Level 2
QN: 603/6791/X
Curriculum Active
iCQ Level 2 Diploma in Professional Chef (Northern Ireland)
Official qualification regulated by Ofqual, awarded by iCQ. Classified as a Occupational Qualification. Total guided learning hours: 714 hours.
Qualification Level
Level 2
Awarding Body
iCQ
Syllabus Units
12 Units
Guided Hours
714 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Prepare and cook fish and shellfish
Verified
Key Learning Objectives:
- Be able to prepare fish and shellfish
- Be able to cook fish and shellfish
2
Prepare and cook food by baking, roasting and grilling
Verified
Key Learning Objectives:
- Prepare and cook food by baking
- Prepare and cook food by roasting
- Prepare and cook food by grilling
3
Prepare and cook food by boiling, poaching and steaming
Verified
Key Learning Objectives:
- Prepare and cook food by boiling
- Prepare and cook food by poaching
- Prepare and cook food by steaming
4
Prepare and cook food by deep frying and shallow frying
Verified
Key Learning Objectives:
- Prepare and cook food by deep frying
- Prepare and cook food by shallow frying
5
Prepare and cook food by stewing and braising
Verified
Key Learning Objectives:
- Prepare and cook food by stewing
- Prepare and cook food by braising
6
Prepare and cook fruit and vegetables
Verified
Key Learning Objectives:
- Be able to prepare fruit and vegetables
- Be able to cook fruit and vegetables
7
Prepare and cook meat and offal
Verified
Key Learning Objectives:
- Be able to prepare meat and offal
- Be able to cook meat and offal
8
Prepare and cook poultry
Verified
Key Learning Objectives:
- Be able to prepare poultry
- Be able to cook poultry
9
Prepare and cook rice, pasta, grains and egg dishes
Verified
Key Learning Objectives:
- Be able to prepare and cook rice
- Be able to prepare and cook pasta
- Be able to prepare and cook grains
- Be able to prepare and cook eggs
10
Prepare and cook stocks, soups and sauces
Verified
Key Learning Objectives:
- Be able to prepare and cook stocks
- Be able to prepare and cook soups
- Be able to prepare and cook sauces
11
Produce hot and cold desserts and puddings
Verified
Key Learning Objectives:
- Be able to prepare and cook cold desserts
- Be able to finish cold desserts
- Be able to prepare and cook hot desserts and puddings
- Be able to finish hot desserts and puddings
12
The principles and practices of the professional chef
Verified
Key Learning Objectives:
- Understand a range of preparation, cooking and finishing techniques
- Demonstrate appropriate knowledge, skills and behaviours in the kitchen environment
- Demonstrate menu planning to meet nutritional requirements/special diets
- Describe competence across the culinary range
- Discuss log of dishes produced throughout the traineeship
- Discuss experience of the Hospitality Industry
- Reflect on performance and practise throughout the traineeship
Regulatory & Verification Details
- Qualification Number (QN)
- 603/6791/X
- Regulated Status
- Available to learners
- Awarding Body
- iCQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Oct 2020