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.
SVQ Professional Cookery at SCQF Level 6; or NC Bakery; or other relevant national qualifications at SCQF Level 6. Relevant industry experience.
at SCQF Level 7
Hospitality and Professional Cookery