FDQ
Level 3
QN: 610/0809/6
Curriculum Active
FDQ Level 3 Diploma in Professional Chef (Northern Ireland)
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Vocationally-Related Qualification. Total guided learning hours: 556 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
16 Units
Guided Hours
556 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Advanced skills and techniques in producing fish and shellfish dishes
Verified
Key Learning Objectives:
- Prepare to cook complex fish and shellfish dishes
- Cook and finish complex fish and shellfish dishes
- Know how to cook and finish complex fish and shellfish dishes
2
Advanced skills and techniques in producing meat and offal dishes
Verified
Key Learning Objectives:
- Prepare to cook complex meat and offal dishes
- Cook and finish complex meat and offal dishes
- Know how to cook and finish complex meat and offal dishes
3
Advanced skills and techniques in producing poultry and game dishes
Verified
Key Learning Objectives:
- Prepare to cook complex poultry and game dishes
- Cook and finish complex poultry and game dishes
- Know how to cook and finish complex poultry and game dishes
4
Advanced skills and techniques to produce vegetable and vegetarian dishes
Verified
Key Learning Objectives:
- Prepare to cook complex vegetarian dishes
- Cook and finish complex vegetarian dishes
- Know how to cook and finish complex vegetarian dishes
5
Contribute to control of resources
Verified
Key Learning Objectives:
- Prepare to control resources
- Monitor use of resources
- Know how to contribute to the control of resources
6
Contribute to the development of new recipes and menus
Verified
Key Learning Objectives:
- Prepare to develop new recipes and menus
- Produce and evaluate the new recipe and menu
- Know how to contribute to the development of recipes and menus
- Know how to prepare staff for implementation and evaluation of new recipes and menus
7
Prepare, cook and finish complex bread and dough products
Verified
Key Learning Objectives:
- Prepare to cook complex bread and dough products
- Cook and finish complex bread and dough products
- Know how to cook, process and finish complex bread and dough products
8
Prepare, cook and finish complex cakes, sponges, biscuits and scones
Verified
Key Learning Objectives:
- Prepare to cook complex cakes, sponges, biscuits and scones
- Cook and finish complex cakes, sponges, biscuits and scones
- Know how to cook and finish complex cakes, sponges, biscuits and scones
9
Prepare, cook and finish complex dressings and cold sauces
Verified
Key Learning Objectives:
- Prepare to cook complex dressings and cold sauces
- Cook and finish complex dressings and cold sauces
- Know how to cook and finish complex dressings and cold sauces
10
Prepare, cook and finish complex hot sauces
Verified
Key Learning Objectives:
- Prepare to cook complex hot sauces
- Cook and finish complex hot sauces
- Know how to cook and finish complex hot sauces
11
Prepare, cook and finish complex hot, cold and frozen desserts
Verified
Key Learning Objectives:
- Prepare to cook complex hot, cold and frozen desserts
- Cook, process and finish complex cold and frozen desserts
- Cook and finish complex hot desserts
- Know how to cook, process and finish complex hot, cold and frozen desserts
12
Prepare, cook and finish complex pastry products
Verified
Key Learning Objectives:
- Prepare to cook complex pastry products
- Cook and finish complex pastry products
- Know how to produce complex pastry products
13
Prepare, cook and finish complex soups
Verified
Key Learning Objectives:
- Prepare to cook complex soup dishes
- Cook and finish complex soup dishes
- Know how to cook and finish complex soup dishes
14
Prepare, cook and finish fresh pasta dishes
Verified
Key Learning Objectives:
- Prepare to cook fresh pasta dishes
- Cook and finish fresh pasta dishes
- Know how to cook and finish fresh pasta dishes
15
Supervisory skills for the professional kitchen
Verified
Key Learning Objectives:
- Develop productive working relationships with colleagues
- Supervise food production operations
- Know how to develop productive relationships with colleagues
- Know how to supervise food production operations
16
The Principles of Food Safety Supervision for Catering
Verified
Key Learning Objectives:
- Understand the role of the supervisor in ensuring compliance with food safety legislation
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of the supervisor in staff training
Regulatory & Verification Details
- Qualification Number (QN)
- 610/0809/6
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- May 2022