PROFESSIONAL CHEF Level 2 Diploma Traineeship

Level 2
Traineeship
Newry Campus
Portadown Campus
FDQ

Overview

This course is a recognised qualification designed to enable students to gain professional culinary skills, equipping them to become a chef. Achievement of a Level 2 Traineeship for Professional Chefs will be assessed by verification through the FDQ awarding body. Students will complete the Level 2 Diploma in Professional Chef (Northern Ireland).

The traineeship is designed to provide individuals with the foundational knowledge and practical skills required for a career in the culinary arts industry. It offers a valuable opportunity for aspiring chefs to gain hands-on experience, develop essential culinary skills, and explore the diverse aspects of professional food preparation and culinary techniques.

This traineeship programme will last for two years and will be delivered in College, in a working restaurant environment with state-of-the-art equipment designed around the needs of the local industry. College practice will be in line with the awarding body.

The College will review the qualifications and/or experience held by applicants and will consider whether this profile shows an ability to progress towards a level 2 traineeship framework.

Applicants must be at least 16 years of age on or before 1st July in the year of proposed entry to the course.

All applicants must be able to demonstrate at interview that they have a satisfactory level of fluency in English – both written and spoken. The College reserves the right to refer any applicant to appropriate English Language or literacy classes until their level of fluency in written and spoken English is sufficient to allow participation in other areas of study.

Applicants must have achieved a minimum of a Level 1 qualification defined as 4 GCSEs at grades D-G including Math's and English grades E or equivalent. These will be discussed with applicants following receipt of their application.

Applicants presenting with a Junior Certificate at higher level must have achieved 4 grades A-C to facilitate entry to level 2 courses. Applicants presenting with a Junior Cycle must have achieved 4 merits or above to facilitate entry to level 2 courses.

On enrolment the applicant will undertake an initial assessment which will confirm whether they should enter the full Traineeship or the Introductory Phase.

During the Pre-Entry Advice Sessions which may take place either on campus, via telephone or video call (Microsoft teams) , applicants will be expected to demonstrate that they are committed and motivated to the programme.

The College may also use other evidence provided as part of the application process.

Please note that entrance requirements may be increased in some vocational areas.

Units include:

Prepare & Cook meat & Offal for basic dishes
Prepare & Cook poultry for basic dishes
Prepare Fruit & vegetables for basic dishes
Prepare & cook basic Stocks soups & sauces
Prepare and cook food by boiling, poaching and steaming
Prepare and cook food by stewing and braising
Prepare and cook food by baking, roasting and grilling
Prepare and cook food by deep frying and shallow frying
Level 2 Food Safety
Level 2Allergen Awareness
Level 2 Transversal skills. (online Portfolio)

Students will be assessed through a range of assessment methods including practical assessment, short answer papers, Online exams and end point Synoptic exams.

Learners are expected to purchase and wear a set of chef whites and restaurant blacks where necessary. They must also provide their own knife set which will be discussed during PEAS.

Learners are expected to launder and iron their whites and present in a fresh set of whites every day. It is the learner's responsibility to look after, maintain, and be responsible for their own knife set.

On successful completion of this course, students may wish to progress to the Level 3 in Professional Cookery offered at the College.

The Professional Chef Level 2 Diploma Traineeship provides a solid foundation for individuals seeking to pursue a career as a professional chef. Upon completion, trainees will have acquired the foundational knowledge, practical skills, and professional values necessary to work effectively in a commercial kitchen and deliver exceptional culinary experiences.