PROFESSIONAL CHEF Level 2 Diploma Traineeship

Level 2
Traineeship
Newry Campus
Portadown Campus
FDQ

Overview

This course is a recognised qualification designed to enable you to gain professional culinary skills, equipping you be 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 Level 2 Diploma in Professional Chef (Northern Ireland).

This traineeship 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

The Traineeship provides a high-quality vocational education and training programme at Level 2 and is primarily aimed at school leavers who aspire to work within a specific sector.
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.
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 be at least 16 years of age on or before 1st July in the year of proposed entry to the course.
Applicants will be required to hold a minimum of a level 1 qualification defined as 4 GCSEs at grades D-G. For this subject this should include Maths Grade E and English Grade E. On enrolment the applicant will undertake an initial assessment which will confirm whether they should enter the full Traineeship or the Preparatory Phase.
Applicants presenting with a Junior Cert qualification should have attained a majority of higher-level subjects.
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.

This course covers a range of units including:

Prepare, cook and finish basic soups.
Prepare meat for basic dishes.
Prepare poultry for basic dishes.
Prepare vegetables for basic dishes.
Cook and finish basic meat dishes.
Cook and finish basic poultry dishes.
Cook and finish basic vegetable dishes.
Prepare, cook and finish basic hot 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.

You will be assessed through a range of assessment methods, which include practical and exams

Learners are expected to provide a set of chef whites and restaurant blacks where necessary. Learners are to provide their own knife set which will be discussed during your PEA session.

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.