Venues

Stirling Campus

Content

This course is tailored towards people with a passion and skill for Patisserie. It will enable students to advance their existing knowledge, focusing on specialised patisserie areas and kitchen leadership skills.

It brings together both practical and theory subjects in first class facilities and an opportunity to learn in our realistic work environment.

Course includes:
Professional Cookery: Practical Pastry; Professional Cookery: Pastry Knowledge; Hospitality Supervision;
Intermediate Food Hygiene; Financial Control Systems; Fermented Pastry Products; Plated Desserts;
Work Placement

Entry Requirements

NC Bakery; or other relevant national qualifications at SCQF Level 6. Interview and skills test.

Progression Routes

HND Professional Cookery (Patisserie)