PROFESSIONAL COOKERY Level 3 Diploma Apprenticeship

Level 3
Apprenticeship
Newry Campus
FDQ

Overview

The FDQ Level 3 Diploma in Professional Chef (Northern Ireland) is designed for learners who wish to work as a professional chef and wish to develop supervisory and team leading skills to progress their careers. Achievement of this Level 3 Diploma will be assessed by verification through the FDQ awarding body.

The apprenticeship programme will last for 2 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 requirements. You will also be assisted with the development of skills for employment.

Apprentices are required to complete an employee rights and responsibilities (ERR) workbook as part of this framework.

Throughout the apprenticeship, participants will acquire a deep understanding of culinary techniques, food preparation, and kitchen operations. They will learn to create high-quality dishes using a variety of cooking methods, explore flavour profiles, and master the art of presentation. Participants will develop their creativity, attention to detail, and ability to work efficiently in a fast-paced kitchen environment.

This programme combines on-the-job training with classroom-based learning to provide a well-rounded culinary education. Apprentices will work under the guidance of experienced chefs, learning from their expertise and gaining practical experience in a professional kitchen. They will also attend theoretical training sessions, where they will study key topics such as food safety and hygiene, menu planning, nutrition, and culinary theory.

To be eligible to enter ApprenticeshipsNI 2021 funded Level 3 apprenticeship provision, a person must meet all of the following criteria:

Have attained the upper limit of Compulsory School Age:
1. A 16 year old who is entitled to leave school after the statutory leaving date of 30 June, or a 17 year old who leaves school/Further Education (FE) College during the month of June, will be permitted to enter ApprenticeshipsNI 2021 from the first Monday in July.
2. A school leaver/FE College leaver who is 17 years old and who leaves before 1 June can be admitted to ApprenticeshipsNI 2021 at any time after leaving school or College.
Have attained the Level 2 NVQ/FDQ Diploma in Professional Cookery or equivalent
Be either an existing employee in a new job role that requires a substantial amount of learning and skills development, or a new employee in (or about to take up) a permanent paid employment offer, including a specific start date as detailed on the Delivery Agreement and confirmed by the employer.
Be employed by a company that has a base in Northern Ireland and is registered as an employer with HMRC and be contracted to work a minimum of 21 hours per week (which includes day release/off-the-job directed training) with one employer. Directed training must be paid as part of the apprentice’s contracted hours.
Have the potential to successfully complete all the requirements of the appropriate Level 3 apprenticeship framework.
Meet any health requirements (e.g., colour vision) specific to the occupation of their choice.
Have achieved any necessary entry academic qualifications (e.g., GCSEs) determined by the relevant sector for the apprenticeship and approved by the Department.
Pass any entry tests specified by the relevant sector/employer and approved by the Department.
Applicants with a previous level 2 or 3 qualification in the same occupational area may not be eligible for participation in a similar occupational area at the same level. This will require approval by the Department.

Employers may apply their own criteria during recruitment. However, only those potential apprentices who are assessed as capable / committed to achieving the full requirements of an apprenticeship framework will be recruited.

Attendance at Individual or Group Pre-Entry Advice Sessions (IPEAS and GPEAS) may be required. These interviews may take place either on campus, via telephone or video call (Microsoft teams) and will play an important role in the selection of all courses.

This course consists of 16 modules and a final assessment

Supervisory skills for the professional kitchen
Advanced skills and techniques to produce vegetable and vegetarian dishes
Advanced skills and techniques in producing meat and offal dishes
Advanced skills and techniques in producing poultry and game dishes
Advanced skills and techniques in producing fish and shellfish dishes
Prepare, cook and finish complex dressings and cold sauces
Prepare, cook and finish complex hot sauces
Prepare, cook and finish complex bread and dough products
Prepare, cook and finish complex cakes, sponges, biscuits and scones
Prepare, cook and finish complex soups
Prepare, cook and finish complex hot, cold and frozen desserts
Prepare, cook and finish fresh pasta dishes
Prepare cook and finish complex pastry products
Contribute to the development of new recipes and menus
Contribute to control of resources
The principles of food safety supervision for catering
Final assessment unit (Multiple-choice test, practical observation and professional discussion)
Essential Skills in Communication, Application of Number, and Information Technology - (Applicants who have achieved GCSE English, Mathematics or IT at grades A-C will be exempt from the equivalent essential skill).

Assessment in the apprenticeship is based on a combination of practical observations, written assignments, and short online exams. Apprentices will showcase their skills in food preparation, cooking techniques, menu creation, and adherence to food safety standards. Regular feedback and guidance from mentors and instructors will support their learning and progression throughout the programme.

End point Assessment includes:

Multiple Choice Test
Practical Observation Exam
Professional Discussion

Student must purchase:

Full SRC uniform and knives
Meal experiences/trips (course enrichment is an important part of the course to support qualification completion)

If a students does not attend their Final Unit Exam, they will be charged to resit this exam. The same will apply for any practical exams will may need repeating.

On completion of this qualification, learners may consider progression to higher level qualifications such as the Foundation Degree in either Hospitality or Tourism Management.

Upon successful completion of the Professional Cookery Level 3 Diploma Apprenticeship, participants will have acquired the advanced culinary skills, knowledge, and professionalism required to pursue rewarding career opportunities in professional kitchens. Graduates may find employment as sous chefs, chef de parties, or pursue further qualifications to advance their careers in culinary arts.

The qualification offers opportunities for learners to develop both advanced technical cooking skills and supervisory skills and knowledge, which will prepare them for a supervisory role in a professional kitchen.