Level 2 Traineeship in Professional Chef

The FDQ Level 2 Diploma in Professional Chef Qualification (Northern Ireland) is designed for learners who wish to work as a chef in the catering and hospitality sector.

Academic Year: 2024/25
Course Code: 10766
Campus: Bangor, Downpatrick, Lisburn, Newtownards
Study Type: Full-Time
Education Level Further Education
Department: Hospitality & Catering
Course Overview

The Traineeship programme will allow participants to achieve a full Level 2 qualification and will comprise the following key elements:

  • A main vocational based qualification
  • Vocational skills development
  • Transversal and digital skills
  • Work placement
  • Literacy and numeracy qualifications at Level 2 (may include GCSE qualifications in English and Mathematics)
  • Additional qualifications deemed necessary for work within a sector e.g Food Safety, Allergen Awareness 

  • 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 are a student who wants to learn new skills and knowledge to enter the catering sector or
  • you are working in a chef/catering role/environment and wish to develop or refresh your skills and knowledge. 

Our qualifications are designed to support progression into employment or progression in the workplace. They are developed with the active support of employers and their representative trade bodies so that they reflect the skills and knowledge needed to be successful in work.

Learners for the FDQ Level 2 Diploma in Professional Chef must complete a portfolio of evidence based on the FDQ’s units of assessment. The portfolio must be completed during the learning and training phase of the qualification programme. The range of dishes using the different ingredients, preparation and cooking methods set out in the Portfolio.

The FDQ Level 2 Diploma in Professional Chef Qualification (Northern Ireland) is designed to prepare learners for professional chef roles in the workplace.

Many learners are expected to progress into employment in junior chef roles, for example:

  • in catering and hospitality businesses such as restaurants, catering service providers, cafes or hotels
  • in organisations employing internal catering staff, such as schools and colleges, leisure centres, private companies, or health and social care settings. Although most learners are expected to progress to junior chef roles, the qualification offers opportunities for learners to develop some supervisory skills and knowledge, which may prepare them for a team leader role.

On completion of this qualification, learners may also consider progression to higher level qualifications or an apprenticeship such as

  • Level 3 Diploma in Professional Cookery
  • Level 3 Award in Food Safety Supervision
  • Level 2 or 3 Apprenticeship

4 GCSEs grade D-G, including grade E in Maths and grade E in English or equivalent. Applicants that have not obtained the above grades may be eligible to enrol as an Introductory Trainee. Please contact us for further information.

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Terms & Conditions

Students will be required to comply with SERC's Terms & Conditions of study.

We strive to ensure the description of courses on SERC's website and in publications is accurate. However, for various reasons there may be occasions when the College may need to change arrangements or be unable to deliver classes due to circumstances such as reduced funding. If there are insufficient numbers applying for a course it may not be viable to deliver the class.

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Further Education

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