PROFESSIONAL COOKERY Level 3 FDQ Diploma

Level 3
Further Education
Newry Campus

Overview

The FDQ Level 3 Diploma in Professional Chef (Northern Ireland) is designed for learners who wish to work as a professional chef.

The qualification is suitable for learners who want to learn new skills and knowledge to enter the sector or are working in a chef/catering role/environment and wish to develop supervisory and team leading skills to progress their careers.

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

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

Various assessment methods are used for this programme including practical skills tests.

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

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.

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.

FacultyPRSE@src.ac.uk

Newry East Campus

Applications are closed

P4087ND
Code

Part Time
Mode of Study

Day
Class Type

2 Years
Duration

8.00
Hours Per Week

02/09/2025 13:00
Start Date & Time

Tue
Day/s

£824
Total Full Fee Per Year

£474
Total Concessionary Fee

Full Fee Breakdown

Course Fee

£700

Exam/Awarding Body Fee

£124

Total Fee

£824

**Concession Fee Breakdown

Concession Fee

£350

Total Fee

£474

Fees Payable Each Year **Am I eligible for concessionary fees?

Newry East Campus

Applications are closed

P4087ND
Code

Part Time
Mode of Study

Day
Class Type

2 Years
Duration

8.00
Hours Per Week

01/09/2026 13:00
Start Date & Time

Tue
Day/s

£0.00
Total Full Fee Per Year

£0.00
Total Concessionary Fee

Full Fee Breakdown

Total Fee

£0.00

**Concession Fee Breakdown

Total Fee

£0.00

Fees Payable Each Year **Am I eligible for concessionary fees?

2 Available Sessions

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