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Professional Cookery (Patisserie and Confectionery)

Dundee and Angus College

Venues

Kingsway Campus

Content

12 mandatory units are required with the opportunity for the student to pick up additional integrated units.

Units include: Prepare, cook and finish - Bread and Dough, Complex Cakes and Sponges, Complex Pastry, Complex Chocolate Products, Complex Marzipan, Pastillage and Sugar, Complex Hot Desserts, Complex Cold Desserts and Produce Sauces.

Entry Requirements

SVQ Professional Cookery at SCQF Level 6

Progression Routes

HNC Patisserie

Start Date

August

Qualification

SVQ

Award

at SCQF Level 7

Study Method

Full time

Course Length

1 year

Department

Hospitality and Professional Cookery

SCQF Level

7