PROFESSIONAL COOKERY Level 3 FDQ Diploma

Level 3
Further Education
Newry Campus
FDQ

Overview

The Professional Cookery Level 3 FDQ Diploma is an advanced programme designed to provide participants with the specialised skills, knowledge, and expertise required to excel in the culinary arts. This course is ideal for individuals who have already completed a Level 2 qualification in cookery or have relevant industry experience and are wanting to further enhance their culinary skills and advance their career in the food and hospitality industry.

Throughout the course, 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. Participants will expand their culinary repertoire and develop mastery in advanced cooking techniques, menu development, and kitchen management. The course will cover a wide range of topics, including advanced culinary techniques, flavour combinations, ingredient sourcing, and food presentation. Participants will explore the principles of gastronomy, culinary trends, and contemporary cooking styles. They will refine their skills in preparing and presenting a wide range of dishes, including complex appetisers, gourmet main courses, exquisite desserts, and artisanal bread and pastries.

Applicants must have achieved the Level 2 Diploma in Professional Cookery or equivalent qualification. Applicants should have a minimum of three years industry experience as a chef.

This course consists of 16 modules along with Final End Point 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
EPA - End point assessment - Practical Multiple Choice /Practical Observation /Professional Discussion

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 or apprenticeships such as the Foundation Degree in Hospitality, Tourism & Events with Specialisms.

This Level 3 Diploma is designed to prepare learners for professional chef roles. Many learners are expected to progress into employment as chefs, for example:

In catering and hospitality businesses such as restaurants, catering service providers, bars, cafes or hotels
In organisations employing internal catering staff, such as schools and colleges, leisure centres, private companies, or health and social care settings

This 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.