Venues

City Campus

Content

This course will develop your culinary skills to an advanced level, focusing on specialist patisserie subjects and providing you with the knowledge you'll need for a supervisory role.

Subjects you'll study include: Hospitality: Financial Control Systems; Food Hygiene Intermediate; Hospitality Supervision; Professional Cookery: Practical Pastry; Professional Cookery: Pastry Knowledge; Professional Cookery: Graded Unit 1.

Entry Requirements

NQ Professional Cookery (Level 6), or other relevant national qualifications at SCQF Level 6. Entry subject to successful interview.

Progression Routes

HND Professional Cookery