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Patisserie HNC

(SCQF level 7)

Food, Events, Hospitality & Tourism, Hospitality and Leisure

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Mode of Study

Full-time

Start Date

31st Aug 2020, 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. For more information on the framework visit: www.scqf.org.uk/the-framework/

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’ll get the opportunity to find out more about the course and tell us why you’re interested in this subject area.

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 their second year of the HND Professional Cookery programme.

  • Mode of Study:
    Full-time
  • Start Date:
    31st Aug 2020, 1 year
  • Location:
    City Campus
  • Applications from International Students Welcome