Course Options
No course offerings available at the moment.
Overview
This course will develop your Patisserie and Culinary skills to an advanced level, focusing on specialist patisserie subjects and providing you with the knowledge you'll need for a supervisory role.
The course is placed on the Scottish Credit Qualifications Framework at Level 7.
Minimum entry requirements
- NC Professional Cookery Level 6; OR
- SVQ Professional Cookery at Level 2; OR
- Other equivalent qualifications or industry experience.
Applicants whose first language is not English should have minimum SQA ESOL National 5 or equivalent for NC/NQ courses and ESOL Higher or equivalent for HNC/D courses.
Additional selection requirements
You'll be invited for a group and/or individual interview where you can find out more about the course and tell us why you're interested in this subject area or we'll make an offer based on your application form.
What you study
You’ll study:
- Professional Cookery: Practical Pastry.
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Professional Cookery: Pastry Knowledge.
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Specialised Pastry.
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Fermented Pastry.
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Food Hygiene Intermediate.
- Hospitality: Financial Control Systems.
After the course
This course prepares you for a career in a professional kitchen on the pastry team, in special event catering, in running your own pastry business, and in commercial catering.
Continuing Study
Successful students can progress on to study the second year of the HND Professional Cookery programme. This course is also a great stepping stone towards your PGDE in Home Economics.