Catering - Work Based Apprenticeship (Professional Chef) (Level 3)

16 modules comprising of:

• 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

Prior achievement of FDQ Level 2 Diploma in Professional Chef (Northern Ireland) may be an advantage for some learners

The qualification is designed to provide a broad range of advanced preparation, cooking and finishing skills and knowledge that will benefit learners as they develop their career as a professional chef. The qualification is suitable both for those who will work in a catering business, or for those who will work in other types of organisations that employ chefs, such as hospitals or schools. The qualification units cover the preparation and cooking of advanced and complex dishes using a wide range of ingredients and advanced cooking methods. It also covers development of recipes and menus, control of resources and supervisory skills for a professional kitchen including food safety supervision.

The FDQ Level 3 Diploma in Professional Chef Qualification (Northern Ireland) may be delivered and assessed in the workplace or in a learning environment.

The FDQ Level 3 Work Based Diploma in Professional Chef (Northern Ireland) qualification is designed to prepare learners for professional chef roles in the workplace. 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.

On completion of this qualification, learners may also consider progression to higher level qualifications or apprenticeships such as the Hospitality and Tourism Management foundation degree.

A L2 Professional Cookery/Chef qualification or minimum 3 year's industry experience as a chef.