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 ill be assessed by verification through the FDQ awarding body.

The apprenticeship programme will last for 1.5 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.

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

To be eligible to enter ApprenticeshipsNI, applicants must meet all of the following criteria:

Have attained the upper limit of compulsory school age (see Admission Criteria for full details).
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.
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 2/Level 3 apprenticeship framework.
Have achieved any necessary entry academic qualifications (e.g. GCSEs) determined by the relevant sector for the apprenticeship.
Pass any entry tests specified by the relevant sector/employer and approved by the Department.

Please note: 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 for the Economy.

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.

ApprenticeshipNI programmes are now open to prospective students of any age.

This course consists of 16 modules:

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

Assessment will be through practical observations, assignment work and short online exams.

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

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.

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.