Planit


Professional Cookery (Pastry Route)

South Lanarkshire College

Content

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.

Entry Requirements

2 Highers plus 3 subjects at National 5; or NC Professional Cookery (Level 6); or other relevant qualification at SCQF Level 6.

Progression Routes

HND Professional Cookery

Start Date

August

Qualification

HNC

Study Method

Full time

Course Length

1 year

Department

Professional Cookery

SCQF Level

7