Venues

Kirkcaldy (St Brycedale) Campus

Content

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.

What you will study:
Hospitality: Financial Control Systems; Food Hygiene Intermediate; Hospitality Supervision; Professional Cookery: Practical Pastry; Professional Cookery: Pastry Knowledge; Professional Cookery: Graded Unit 1.

Entry Requirements

Advanced Certificate: Professional Cookery; or Advanced Certificate: Patisserie; or other relevant national qualifications at SCQF Level 6. Interview and pre-entry test.

Progression Routes

Professional Development Awards (PDAs) or Modern Apprenticeship.