PROFESSIONAL COOKERY Level 3 FDQ Diploma

Level 3
Further Education
Newry Campus
FDQ

Overview

The Professional Cookery Level 3 FDQ Diploma is an advanced programme designed to provide participants with the specialised skills, knowledge, and expertise required to excel in the culinary arts. This course is ideal for individuals who have already completed a Level 2 qualification in cookery or have relevant industry experience and are wanting to further enhance their culinary skills and advance their career in the food and hospitality industry.

Throughout the course, participants will expand their culinary repertoire and develop mastery in advanced cooking techniques, menu development, and kitchen management. They will refine their skills in preparing and presenting a wide range of dishes, including complex appetisers, gourmet main courses, exquisite desserts, and artisanal bread and pastries.

The course will cover a wide range of topics, including advanced culinary techniques, flavour combinations, ingredient sourcing, and food presentation. Participants will explore the principles of gastronomy, culinary trends, and contemporary cooking styles. They will also learn advanced techniques in butchery, fish preparation, pastry making, and sugar work.

Applicants must have achieved the Level 2 Diploma in Professional Cookery or alternatively have a minimum of three years industry experience as a chef.

This course consists of 16 modules:

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

Various assessment methods are used for this programme including practical skills tests and written exams.

On completion of this qualification, learners may consider progression to higher level qualifications or apprenticeships such as the Foundation Degree in Hospitality, Tourism & Events with Specialisms.

This Level 3 Diploma is designed to prepare learners for professional chef roles. 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

This 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.

Faculty of Professional Services

FacultyPRSE@src.ac.uk 028 3025 9683

Newry Campus

Apply

P4087ND
Code

Part Time
Mode of Study

Day
Class Type

2 Years
Duration

8.00
Hours Per Week

03/09/2024 13:00
Start Date & Time

Tue
Day/s

£811
Total Full Fee Per Year

£466
Total Concessionary Fee

Full Fee Breakdown

Course Fee

£691

Exam/Awarding Body Fee

£120

Total Fee

£811

**Concession Fee Breakdown

Concession Fee

£346

Total Fee

£466

Fees Payable Each Year **Am I eligible for concessionary fees?

1 Available Session

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PROFESSIONAL COOKERY Level 3 FDQ Diploma

Overview

Entry Requirements

What Will I Study?

How Will I Be Assessed?

Further Study

Careers

Contact Details

Newry Campus

Full Fee Breakdown

**Concession Fee Breakdown

1 Available Session

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