CULINARY ARTS AND HOSPITALITY |
HNC : Professional Cookery ( Patisserie )
SCQF Level 7
Full-time
K
This course will develop your patisserie skills to an advanced level . It is a follow on course from Advanced Certificate : Patisserie and will focus on key aspects in the world of patisserie and pastry . The course will challenge you and develop your confidence both in practical and theory subjects within this specialist area of professional cookery .
Entry Requirements
One of the following :
Advanced Certificate : Professional Cookery with a minimum of 12 SQA credits ( 8 at SCQF Level 6 )
Advanced Certificate : Patisserie with a minimum of 12 SQA credits ( 8 at SCQF Level 6 )
Relevant industry experience and / or other qualifications will be considered on an individual basis
In addition , internal applicants will require a positive Internal Learner Reference ( ILR )
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HND : Professional Cookery ( Awaiting Approval )
SCQF Level 8
Full-time
K
The HND in Professional Cookery builds on the knowledge and skills gained in the HNC Professional Cookery and will include topics gastronomy , managing resources and kitchen planning and design . It includes a period of practical work experience which will enable you to put into practice the knowledge and skills learned .
Entry Requirements
Completion of HNC : Professional Cookery , with a minimum of B for Graded Unit
In addition , internal applicants will require a positive Internal Learner Reference ( ILR )
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Your part-time study options within Culinary Arts and Hospitality
Bread Making ( Awaiting Approval ) SCQF Level 4
Intermediate Certificate : Practical Cake Craft
Pre-Business , Hospitality and Tourism SCQF Level 4
SVQ : Professional Cookery
SVQ : Food and Drink Manufacturing
SVQ : Food and Drink Operations
SVQ : Spirit Operations
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