Mode of Study

Full-time

Start Date

24th Aug 2026, 1 year

Location

City Campus

Applications from International Students Welcome

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. 

Entry requirements

Minimum entry requirements

• NC Professional Cookery Level 6; OR SVQ Professional Cookery at Level 2

• Other equivalent qualifications or industry experience.

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.

ESOL entry requirements

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.

What you study

You’ll study:

• Professional Cookery: Practical Pastry.
• Professional Cookery: Pastry Knowledge.
• Specialised Pastry
• Fermented Pastry
• Food Hygiene Intermediate.
• Hospitality: Financial Control Systems.

After the course

Careers

This course prepares you for a career in a professional kitchen within the pastry team, special event catering, running your own pastry business, commercial catering or progressing in to year 2 of the HND in Professional cookery. This course is also a great stepping stone towards your PGDE in Home Economics.

Continuing Study

Successful students can progress on to study the second year of the HND Professional Cookery programme.