This course provides the opportunity to develop advance pastry craft and specialist pastry skills and knowledge of food hygiene, control systems, supervision and leadership.
Mandatory units include:
Food hygiene intermediate; Hospitality: financial and control systems; Hospitality supervision; Professional cookery: practical pastry; Professional cookery: pastry knowledge; Professional cookery: Graded Unit 1.
Optional units include:
Professional cookery: kitchen operations; Plated desserts; Fermented pastry products; Specialised pastry; Work placement; Personal development planning.
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