Catering - Work Based Apprenticeship (Professional Chef) (Level 3)
The FDQ Level 3 Work Based Diploma in Professional Chef (Northern Ireland) is designed for learners who wish to work as a professional chef.
Available Sessions
We have 1 sessions available for application on this course in Off Site.
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
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.
Available Sessions
We have 1 sessions available for application on this course in Off Site.
Enquiries Information
For more information or help with this course send us an enquiry and a member of our team will get back in touch.
Available Sessions
Title | Campus | Start | Spaces | Apply or get more information | ||
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Catering - Work Based Apprenticeship (Professional Chef) (Level 3)
Y10088OF1A-24/25-FT
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Off Site
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02/09/2024
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18 |
|
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Please select a campus from the list above to view the available sessions. |
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Start New EnquiryTerms & 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.
In addition to the above Terms & Conditions students must also adhere to the following: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.
Further Education
If you have just completed your GCSEs, Further Education is most likely the option for you. FE covers qualifications from entry to higher level qualifications such as Awards, Certificates, Diplomas, NVQ, BTEC and Apprenticeships.
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