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.
Professional Cookery: Practical Pastry; Professional Cookery: Pastry Knowledge; Hospitality Supervision;
Intermediate Food Hygiene; Financial Control Systems; Fermented Pastry Products; Plated Desserts;
NC Bakery; or other relevant national qualifications at SCQF Level 6. Interview, skills test and relevant industry experience.
HND Professional Cookery or Year 2 of a related degree programme.
Hospitality and Cookery