FDQ
Level 2
QN: 603/6807/X
Curriculum Active
FDQ Level 2 Diploma in Professional Chef (Northern Ireland)
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 574 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
11 Units
Guided Hours
574 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Prepare and cook fish and shellfish
Verified
Key Learning Objectives:
- Prepare fish for cooking
- Know how to prepare and cook fish
2
Prepare and cook food by baking, roasting and grilling
Verified
Key Learning Objectives:
- Prepare and cook food by baking
- Prepare and cook food by roasting
- Prepare and cook food by grilling
- Know how to bake, roast and grill food items
3
Prepare and cook food by boiling poaching and steaming
Verified
Key Learning Objectives:
- Prepare and cook food by boiling
- Prepare and cook food by poaching
- Prepare and cook food by steaming
- Know how to boil, poach and steam food items
4
Prepare and cook food by deep frying and shallow frying
Verified
Key Learning Objectives:
- Prepare and cook food by deep frying
- Prepare and cook food by shallow frying
- Know how to deep and shallow fry food items
5
Prepare and cook food by stewing and braising
Verified
Key Learning Objectives:
- Prepare and cook food by stewing
- Be able to prepare and cook food by braising
- Know how to stew and braise food items
6
Prepare and cook fruit and vegetables
Verified
Key Learning Objectives:
- Prepare fruit and vegetables
- Cook fruit and vegetables
- Know how to prepare and cook fruit and vegetables
7
Prepare and cook meat and offal
Verified
Key Learning Objectives:
- Prepare meat and offal
- Cook meat and offal
- Know how to prepare and cook meat and offal
8
Prepare and cook poultry
Verified
Key Learning Objectives:
- Prepare poultry
- Be able to cook poultry3.
- Know how to prepare and cook poultry
9
Prepare and cook rice, pasta, grains, and egg dishes
Verified
Key Learning Objectives:
- Prepare and cook rice
- Prepare and cook pasta
- Prepare and cook grains
- Know how to prepare and cook rice, pasta and grains
10
Prepare and cook stocks, soups and sauces
Verified
Key Learning Objectives:
- Prepare and cook stocks
- Prepare and cook soups
- Prepare and cook sauces
- Know how to prepare and cook stocks, soups and sauces
11
Produce hot and cold desserts and puddings
Verified
Key Learning Objectives:
- Prepare, cook and finish cold desserts
- Be able to prepare, cook and finish hot desserts and puddings
- Know how to prepare, cook and finish hot and cold desserts and puddings
Regulatory & Verification Details
- Qualification Number (QN)
- 603/6807/X
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Nov 2020