Level 2 Diploma 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: 10932
Campus: Bangor, Downpatrick, Lisburn
Study Type: Full-Time
Education Level Further Education
Department: Hospitality & Catering
Course Overview

The FDQ Level 2 Diploma in Professional Chef Qualification (Northern Ireland) may be delivered and assessed in the workplace or in a learning environment.

The qualification is suitable for learners who wish to achieve a stand-alone qualification and

• want to learn new skills and knowledge to enter the sector or

• are working in a chef/catering role/environment and wish to develop or refresh their skills and knowledge.

The qualification is designed to provide a broad range of hospitality and catering skills and knowledge that will benefit learners as they start or 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 ingredients such as meat and poultry, fish, fruit and vegetables, eggs, pasta and desserts – using many different cooking methods.

The qualification also covers hospitality teamwork plus the food safety and hygiene skills vital for success as a chef.

  • 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. FDQ Level 2 Diploma in Professional Chef (Northern Ireland) Handbook v2.0 09.02.2021 Page 9 of 61 On completion of this qualification, learners may also consider progression to higher level qualifications or an apprenticeship such as a

• Level 3 Diploma in Professional Cookery

• Level 3 Award in Food Safety Supervision

• Level 2 or 3 Apprenticeship

4 GCSE grades D to G and a passion for food. 

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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.

Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

Further Education

Further Education

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