Course Options
No course offerings available at the moment.
Overview
This course will develop your 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
- Professional Cookery Year 2 / NC Professional Cookery Level 6; OR
- Other equivalent qualifications or 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. Where COVID restrictions are in place we will invite you to either a video meeting, telephone conference call or make an offer based on your application form.
What you study
You’ll study:
- Hospitality: Financial Control Systems.
- Food Hygiene Intermediate.
- Hospitality Supervision.
- Professional Cookery: Practical Pastry.
- Professional Cookery: Pastry Knowledge.
- Professional Cookery: Graded Unit 1.
After the course
This course prepares you for a career in professional cookery, special event catering, commercial catering or airline catering.
Continuing Study
Successful students can progress on to study the second year of the HND Professional Cookery programme.