Level 3 Diploma in Professional Chef
The FDQ Level 3 Diploma in Professional Chef (Northern Ireland) is designed for learners who wish to work as a professional chef.
Available Sessions
We have 2 sessions available for application on this course in Bangor, Lisburn.
This course is ideal if you want to develop new culinary skills and gain the knowledge needed to enter the Hospitality & Catering sector, or if you are already working in a chef or catering role and wish to enhance your supervisory and team-leading skills to progress your career.
Participants will develop practical culinary skills, including food preparation, cooking techniques, presentation, and the plating of a range of dishes. The programme also introduces essential kitchen practices, such as hygiene, health and safety, and basic supervisory skills to support progression within a professional kitchen environment.
This hands-on traineeship provides practical experience in SERC’s professional kitchens, allowing learners to build confidence and develop the skills required to prepare starters, main courses, desserts, and other dishes to industry standards for customers dining in our college kitchens and restaurants.
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
You will gain the knowledge, practical expertise, and professional behaviours required to work at a skilled level in a commercial kitchen. Learners will refine their techniques in food preparation, cooking, presentation, and menu planning, while gaining a deeper understanding of kitchen operations, health and safety, and supervisory
responsibilities. Delivered through a blend of hands-on training in professional kitchen environments and theoretical learning, this course prepares students for progression into employment as a professional chef or further study within the hospitality sector in Northern Ireland.
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
Available Sessions
We have 2 sessions available for application on this course in Bangor, Lisburn.
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 | Fee | Apply or get more information | |
|---|---|---|---|---|---|---|
|
Level 3 Diploma in Professional Chef
Y11096BD1A-26/27-PT
|
Bangor
|
14/09/2026
Day: Thursday
Time: 09:00 |
16 | £806.00 |
|
|
|
Level 3 Diploma in Professional Chef
Y11096LD1A-26/27-PT
|
Lisburn
|
14/09/2026
Day: Tuesday
Time: 11:00 |
16 | £806.00 |
|
|
Please select a campus from the list above to view the available sessions. |
||||||
Customer Enquiries
Need more information or have a question about this course? Send us a message below and we will get in touch.
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.
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
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.
Explore Further Education