PROFESSIONAL COOKERY Level 2 Diploma Apprenticeship

Level 2
Apprenticeship
Newry Campus
Portadown Campus
FDQ

Overview

This course is a recognised qualification designed to enable students to gain professional culinary skills, equipping them to become a chef. It is designed for individuals who are passionate about pursuing a career in the culinary industry. This apprenticeship provides aspiring chefs with the fundamental knowledge, skills, and practical experience required to excel in a professional kitchen environment.

Achievement of a Level 2 Apprenticeship for Professional Cookery will be assessed by verification through the FDQ awarding body. The apprenticeship programme will last for 1 to 2 years and will be delivered in College, in a working restaurant environment with state-of-the-art equipment designed around the needs of the local industry. College practice will be in line with the awarding body requirements. Students will also be assisted with the development of skills for employment.

All students are required to complete an employee rights and responsibilities (ERR) workbook as part of this framework.

Throughout this apprenticeship, participants will develop a strong foundation in culinary techniques, food preparation, and kitchen operations. They will learn essential cooking skills, including knife handling, cooking methods, and food safety practices.

To be eligible to enter ApprenticeshipsNI 2021 funded Level 2 / Level 3 apprenticeship provision, a person must meet all of the following criteria:

Have attained the upper limit of Compulsory School Age:
1. A 16 year old who is entitled to leave school after the statutory leaving date of 30 June, or a 17 year old who leaves school/Further Education (FE) College during the month of June, will be permitted to enter ApprenticeshipsNI 2021 from the first Monday in July.
2. A school leaver/FE College leaver who is 17 years old and who leaves before 1 June can be admitted to ApprenticeshipsNI 2021 at any time after leaving school or College.
Be either an existing employee in a new job role that requires a substantial amount of learning and skills development, or a new employee in (or about to take up) a permanent paid employment offer, including a specific start date as detailed on the Delivery Agreement and confirmed by the employer.
Be employed by a company that has a base in Northern Ireland and is registered as an employer with HMRC and be contracted to work a minimum of 21 hours per week (which includes day release/off-the-job directed training) with one employer. Directed training must be paid as part of the apprentice’s contracted hours.
Have the potential to successfully complete all the requirements of the appropriate Level 2/Level 3 apprenticeship framework.
Meet any health requirements (e.g., colour vision) specific to the occupation of their choice.
Have achieved any necessary entry academic qualifications (e.g., GCSEs) determined by the relevant sector for the apprenticeship and approved by the Department.
Pass any entry tests specified by the relevant sector/employer and approved by the Department.
Applicants with a previous level 2 or 3 qualification in the same occupational area may not be eligible for participation in a similar occupational area at the same level. This will require approval by the Department.

Employers may apply their own criteria during recruitment. However, only those potential apprentices who are assessed as capable / committed to achieving the full requirements of an apprenticeship framework will be recruited.

Attendance at Individual or Group Pre-Entry Advice Sessions (IPEAS and GPEAS) may be required. These interviews may take place either on campus, via telephone or video call (Microsoft teams) and will play an important role in the selection of all courses.

This course covers a range of units including:

Prepare, cook and finish basic soups
Prepare meat for basic dishes
Prepare poultry for basic dishes
Prepare vegetables for basic dishes
Cook and finish basic meat dishes
Cook and finish basic poultry dishes
Cook and finish basic vegetable dishes
Prepare, cook and finish basic hot sauces
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

Assessment in the apprenticeship is based on a combination of practical observations, written assignments, and short online exams. Apprentices will showcase their skills in food preparation, cooking techniques, menu creation, and adherence to food safety standards. Regular feedback and guidance from mentors and instructors will support their learning and progression throughout the programme.

Learners are expected to purchase and wear a set of chef whites. They must also provide their own knife set which will be discussed during PEAS.

Learners are expected to launder and iron their whites and present in a fresh set of whites every day. It is the learner's responsibility to look after, maintain, and be responsible for their own knife set.

On successful completion of this course, students may progress to the Level 3 Apprenticeship in Professional Cookery offered at SRC.

On successful completion of this course students may gain employment in a wide range of jobs including chef roles in a hotel or restaurant or contract catering. Some students may also have the opportunity to work in hotels and restaurants around the world.