Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Indian)

The Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Indian Cuisine) give learners the knowledge, understanding and skills that they need to prepare for working in the hospitality sector. This qualification allows learners to specialise in Indian Cuisine whilst also undertaking the mandatory units required in professional cookery. The qualifications is also available within a number of other specialisms including:
Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)
Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Food Preparation and Cooking)
Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Chinese Cuisine)
Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Bangladeshi Cuisine)
Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery - Thai Cuisine)

These qualifications are also used with the Level 2 Apprenticeship in Hospitality & Catering as the technical certificate.

 Mandatory units:

• Safe, hygienic and secure working environments in hospitality
• Effective teamwork
• Principles of how to maintain, handle and clean knives
• Food safety in catering
• Principles of preparing and cooking food using a tandoor
• Principles of preparing and mixing spice and herb blends

• Principles of preparing, cooking and finishing basic egg dishes
• Principles of preparing, cooking and finishing basic rice dishes
• Principles of making basic stocks
• Principles of preparing, cooking and finishing basic hot sauces
• Principles of preparing, cooking and finishing noodle dishes
• Principles of preparing, cooking and finishing game dishes
• Principles of completing kitchen documentation
• Principles of preparing, cooking and finishing basic pulse dishes
• Principles of preparing, cooking and finishing basic grain dishes
• Principles of processing dried ingredients prior to cooking
• Principles of preparing, cooking and finishing basic soups
• Principles of preparing, cooking and finishing dim sum
• Principles of preparing, cooking and finishing basic pastry products
• Principles of setting up and closing the kitchen
• Principles of customer service in hospitality, leisure, travel and tourism
• Preparation, cooking and finishing of fish dishes
• Preparation, cooking and finishing of poultry dishes
• Preparation, cooking and finishing of meat dishes
• Preparation, cooking and finishing of vegetable dishes