Planit


Professional Cookery (Patisserie)

Forth Valley College

Venues

Stirling Campus

Content

This new and exciting course is tailored towards people with a passion and skill for Patisserie. It will advance your existing knowledge, focussing on specialised patisserie areas and kitchen leadership skills.

Course includes:
Advanced Pastry; Patisserie; Professional Sweets and Desserts; Hospitality Supervision; Intermediate Food Hygiene; Financial Control Systems.

Entry Requirements

NC Bakery; or other relevant national qualifications at SCQF Level 6. Interview and relevant industry experience.

Progression Routes

HND Professional Cookery or Year 2 of a related degree programme.

Start Date

August

Qualification

HNC

Study Method

Full time

Course Length

1 year

Department

Hospitality

SCQF Level

7