iCQ
Level 2
QN: 600/8578/2
Curriculum Active
iCQ Level 2 NVQ Diploma in Kitchen Services
Official qualification regulated by Ofqual, awarded by iCQ. Classified as a Occupational Qualification. Total guided learning hours: 528 hours.
Qualification Level
Level 2
Awarding Body
iCQ
Syllabus Units
20 Units
Guided Hours
528 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Complete Kitchen Documentation
Verified
Key Learning Objectives:
- Be able to complete kitchen documentation
- Understand how to complete kitchen documentation
2
Cook vegetables
Verified
Key Learning Objectives:
- Be able to cook vegetables
- Understand how to cook vegetables
3
Employment Rights and Responsibilities in the Hospitality, Leisure, Travel and Tourism Sector
Verified
Key Learning Objectives:
- Know employer and employee rights, responsibilities and own organisational procedures
- know factors that affect own organisation and occupation
4
Maintain an Efficient Use of Food Resources
Verified
Key Learning Objectives:
- Be able to maintain an efficient use of food resources
- Understand how to maintain an efficient use of food resources
5
Maintain an Efficient Use of Resources in the Kitchen
Verified
Key Learning Objectives:
- Be able to maintain an efficient use of resources in the kitchen, 0 Understand how to maintain an efficient use of resources in the kitchen
6
Maintain food safety when storing, preparing and cooking food
Verified
Key Learning Objectives:
- 0 Be able to keep yourself clean and hygienic, 0 Know how to keep yourself clean and hygienic, 0 Be able to keep working area clean and hygienic
- Know how to keep working area clean and hygienic
- Be able to store food safely
- Know how to store food safely
- Be able to prepare, cook and hold food safely
- Know how to maintain food safety
- Know how to prepare, cook and hold food safely
7
Maintenance of a safe, hygienic and secure working environment
Verified
Key Learning Objectives:
- Be able to maintain personal health and hygiene
- Know how to maintain personal health and hygiene, 0 Be able to help maintain a hygienic, safe and secure workplace, 0 Know how to maintain a hygienic, safe and secure workplace
8
Prepare and cook fish
Verified
Key Learning Objectives:
- Be able to prepare and cook fish
- Understand how to prepare and cook fish
9
Prepare and cook meat and poultry
Verified
Key Learning Objectives:
- Be able to prepare and cook meat/poultry
- Understand how to prepare and cook meat/poultry
10
Prepare and Finish Simple Salad and Fruit Dishes
Verified
Key Learning Objectives:
- Be able to prepare simple salad and fruit dishes
- Understand how to prepare simple salad and fruit dishes
- Be able to finish simple salad and fruit dishes
- Understand how to finish simple salad and fruit dishes
11
Prepare Hot and Cold Sandwiches
Verified
Key Learning Objectives:
- Be able to prepare hot and cold sandwiches
- Understand how to prepare hot and cold sandwiches
12
Prepare, Operate and Clean Specialist Food Preparation and Cooking Equipment
Verified
Key Learning Objectives:
- Be able to prepare specialist food preparation and cooking equipment
- Be able to operate specialist food preparation and cooking equipment
- Know how to operate specialist food preparation and cooking equipment
- Be able to clean specialist food preparation and cooking equipment
- Know how to clean specialist food preparation and cooking equipment
13
Present Menu Items According to a Defined Brand Standard
Verified
Key Learning Objectives:
- Be able to present menu items according to a defined brand standard
- Understand how to present menu items according to defined brand standard
14
Produce Basic Hot and Cold Desserts
Verified
Key Learning Objectives:
- 0 Be able to produce hot and cold desserts, 0 Understand how to produce hot and cold desserts.
15
Produce Cold Starters and Salads
Verified
Key Learning Objectives:
- 0 Be able to produce cold starters and salads, 0 Understand how to produce cold starters and salads
16
Produce Healthier Dishes
Verified
Key Learning Objectives:
- 0 Be able to produce healthier dishes, 0 Understand how to produce healthier dishes
17
Promote New Menu Items
Verified
Key Learning Objectives:
- 0 Be able to promote new menu items, 0 Understand how to promote new menu items
18
Provide a counter and takeaway service
Verified
Key Learning Objectives:
- Be able to serve customers at the counter
- Know how to serve customers at the counter
- Be able to maintain counter and service areas
- Know how to maintain counter and service areas
19
Set Up and Close Kitchen
Verified
Key Learning Objectives:
- 0 Be able to prepare kitchen for food operations, 0 Understand how to prepare kitchen for food operations, 0 Be able to prepare food items for operation and service, 0 Understand how to prepare food items for operation and service, 0 Be able to close kitchen after operations, 0 Understand how to close kitchen after operations
20
Working effectively as part of a hospitality team
Verified
Key Learning Objectives:
- Be able to plan and organise own work
- Be able to work effectively with team members
- Be able to develop own skills
- Know how to plan and organise own work
- Know how to work effectively with team members
- Know how to develop own skills
Regulatory & Verification Details
- Qualification Number (QN)
- 600/8578/2
- Regulated Status
- Available to learners
- Awarding Body
- iCQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Apr 2013