Catering - Traineeship Level 2

Essentials

Duration: 2 Years Full-time
Start date: 2nd September 2024
End date: 5th June 2026
Information Event: Yes

Course fee: FREE (Eligibility criteria may apply)

The NI Traineeship provides a high-quality vocational education and training programme for those who aspire to work within a specific sector.  If you are employed or will have an employer in place for when you are due to start the programme you may be ready to join the apprenticeship programme. 

Full details of both programmes are available below:

Traineeship  
Apprenticeship 

Course Content

This two-year FDQ Level 2 Diploma in Professional Chef Qualification (NI) is designed for those learners who wish to work as a chef in the catering and hospitality sector. The qualification covers the preparation and cooking of ingredients such as meat and poultry, fish, fruit and vegetables, eggs, pasta and desserts – using many different cooking methods.  The qualification also covers hospitality teamwork plus the food safety and hygiene skills vital for success as a chef.  

• Maintain a safe, hygienic and secure environment
• Working effectively as part of a hospitality team
• Maintain food safety
• Maintain, handle and clean knives
• Prepare and cook sauces, soups, vegetables, meat and poultry, pasta and rice, cold and hot desserts, bread and dough products, pastry products, cakes, sponges, biscuits and scones

If you are accepted onto this course without a Grade C or above in Maths and/or English you will be required to complete the relevant Essential Skills qualification. This will be a compulsory part of your timetable.

Special Features

• The qualification has been designed with industry and professional associations and therefore meets the needs of those delivering and achieving the qualification.
• Guest speakers, e.g. professional chefs, hotel managers, Environmental Health Officers etc.
• Chartered Institute of Environmental Health Level 2 Award in food safety.
• Competition Work.
• 100% of students on this course have a work placement, which is the first step in their catering career. 

Assessment Methods

Assessments are competency based and delivered in the RWE (real working environment) with the combination of multiple choice papers throughout the year, within the time specified, managing resources efficiently, working hygienically and safely.

You must:

• Have a minimum of a Level 1 qualification defined as 4 GCSEs at grades D-G including Maths and English grades D-F or equivalent. However, most areas will require higher grades in Maths and English.  See our Traineeship page for specific grades for each vocational area.
• Attend an information session.  

• Level 3 NVQ Diploma in Professional Cookery
• Level 3 Diploma in Advanced Professional Cookery