Planit


Professional Cookery (Patisserie and Confectionary)

Edinburgh College

Venues

Granton Campus

Content

This course is designed to further develop the skills you may have gained in NC bakery or City & Guilds level 2 Cookery and allow you to develop advanced skills in a professional pastry kitchen. We will also consider applicants who have some relevant experience in the industry and perhaps want a formal qualification.

You will gain skills in complex chocolate, marzipan and pull and blown sugar work. You will create menus and original recipes for our training restaurants in the evening. You will also learn to supervise the entire dessert and sweet service in a live restaurant. You will learn how to minimise the risk of allergens and modify dishes to meet the specific nutritional needs of individuals. Other units include prepare, cook and finish complex bread and dough products, prepare, cook and finish complex cakes, sponges, biscuits and scones prepare, cook and finish complex pastry products.

This course will give you the hands-on skillset you need to succeed in further pastry and confectionary training at the next level of your development. You are encouraged to find employment during your course to further develop your skills and put into practice what you have learnt. You will take part in a practical skills test as part of the interview process.

Entry Requirements

Professional Cookery at SCQF Level 5; or other relevant national qualifications at SCQF Level 5. Interview and practical test.

Progression Routes

Relevant HNC/D courses

Start Date

August

Qualification

SVQ

Award

at SCQF Level 7

Study Method

Full time

Course Length

1 year

Department

Professional Cookery and Hospitality

SCQF Level

7