PROFESSIONAL COOKERY Level 2 FDQ Diploma

Level 2
Further Education
Newry Campus
FDQ

Overview

The FDQ Level 2 Diploma in Professional Chef is ideal for anyone aspiring to begin a career in the culinary industry, including those currently working in local authority catering, school meal services, and residential or care home settings. This recognised qualification provides the essential foundation needed to develop professional culinary skills and progress confidently into a chef role.

Throughout the programme, students will complete the Level 2 Diploma in Professional Chef (Northern Ireland), assessed and verified by the FDQ awarding body. The course focuses on building strong practical abilities alongside core culinary knowledge, giving learners hands-on experience in professional food preparation, kitchen operations, and modern culinary techniques.

Designed to meet the needs of industry, this two‑year programme is delivered one day per week in college (seven hours per day) using state‑of‑the‑art training facilities and equipment. All practical sessions, assessments, and standards are fully aligned with FDQ requirements, ensuring students gain relevant, workplace-ready skills that support future employment or further study.

There are no formal academic entry requirements for this programme; however, applicants should demonstrate a genuine passion for cooking and a strong interest in developing professional culinary skills.
While not essential, it is desirable that applicants have some relevant experience within the catering, hospitality, or broader food industry, as this can support their learning and practical development throughout the program.
Before commencing the course, students must provide their own chef whites, safety shoes, and a basic knife set to meet industry-standard hygiene and safety expectations.

Modules

Prepare and cook meat and offal for basic dishes
Prepare and cook poultry for basic dishes
Prepare fruit and vegetables for basic dishes
Prepare and cook basic stocks, soups and 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

Students will be assessed through a variety of methods designed to evaluate both practical ability and theoretical understanding. Assessment methods include 15 unit practical assessments including:

Practical assessments
Short‑answer written papers
Online examinations

In Year Two, students will complete a formal End‑Point Assessment (EPA), which consists of:

A 3‑hour practical cooking scenario
A 45‑question multiple-choice knowledge exam
A 45‑minute professional discussion with an external assessor

These assessments ensure learners demonstrate the full range of skills, knowledge, and behaviours required of a professional chef.

The FDQ Level 2 Diploma in Professional Chef provides an excellent foundation for anyone beginning their career in the culinary or hospitality industry. Graduates are well prepared for entry‑level roles within professional kitchens, catering operations, and food service environments.

Learners wishing to progress can move on to the Level 3 Professional Chef qualification to further advance their technical and professional skills.

SRC also offers additional part‑time specialisation pathways, including:

Level 2 Patisserie & Confectionery
Level 3 Patisserie & Confectionery

These programmes allow students to expand their expertise in pastry, desserts, chocolate work, basic and advanced baking, and confectionery techniques, supporting progression into roles such as Pastry Commis, Pastry Chef de Partie, or Specialist Dessert Chef.

Upon successful completion of the course, participants will achieve the Professional Chef (Northern Ireland) Level 2 NVQ Diploma. This recognised qualification confirms a strong level of skill and competence in Professional Cookery and Culinary techniques. It is highly regarded by employers across the Food and Hospitality sector and can lead to a wide range of career opportunities, including roles in restaurants, hotels, catering businesses, or even supporting learners who wish to pursue their own culinary enterprises.

Faculty of Professional Services

FacultyPRSE@src.ac.uk 028 3025 9683

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