This exciting course is for aspiring pastry chefs who'd like to develop their skills and knowledge in professional cookery and kitchen management. The course includes specialist units in practical pastry and business management skills. In practical pastry classes you'll learn how to make patisserie products such as mirror glazed entremets, petit gteaux, afternoon tea fancies, chocolate work and plated desserts suitable for a restaurant. You'll get the chance to design your own plated desserts as well as make bread, rolls and laminated viennoiserie such as croissants and Danish pastries.
Through units such as hospitality supervision and kitchen operations, you'll learn skills to manage and lead a kitchen team as well being able to cost menus.
2 Highers plus 3 subjects at National 5; or NC Professional Cookery (Level 6); or other relevant qualification at SCQF Level 6.
HND Professional Cookery with Management
August
HNC
Full time
1 year
Professional Cookery
7
