Mode of Study

Full-time

Start Date

26th Aug 2024, 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 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:

• 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.