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Patisserie - January Start HNC

(SCQF level 7)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

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Mode of Study

Full-time

Start Date

10th Jan 2022, 1 year

Location

City Campus

  • Applications from International Students Welcome
  • 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. 

    Entry requirements

    Minimum entry requirements

    • Professional Cookery Year 2 / NC Professional Cookery Level 6; OR
    • Other equivalent qualifications or 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.  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.

    ESOL entry requirements

    Applicants whose first language is not English should have minimum ESOL Intermediate level 2 or equivalent for NC/NQ courses and ESOL Higher for HNC/D courses.

    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

    Careers

    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.

    • Mode of Study:
      Full-time
    • Start Date:
      10th Jan 2022
      End Date:
      17th Jun 2022
    • Location:
      City Campus
    • Applications from International Students Welcome