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Professional Cookery, Hospitality, Retail and Events

SVQ Professional Cookery (Patisserie and Confectionary) (SCQF 7)

Campus Granton Campus

Qualification SCQF Level 7

Study mode Part time

Duration 40 weeks

Start date Aug 2022

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Course overview

This is a part-time course over two academic years.  The course is designed to further develop the skills you may have gained in NC bakery or City & Guilds level 2 Cookery and allow you to develop advanced skills in a professional pastry kitchen. We will also consider applicants who have some relevant experience in the industry and perhaps want a formal qualification.

You will gain skills in complex chocolate, marzipan and sugar work. You will create menus and original recipes for our training restaurants in the evening. You will also learn to supervise the entire dessert and sweet service in a live restaurant.  You will learn how to minimise the risk of allergens. Other units include preparing, cooking and finishing complex bread and dough products, preparing, cooking and finishing complex cakes, sponges, biscuits and scones prepare, cooking and finishing complex pastry products.

This course will give you the hands-on skillset you need to succeed in further pastry and confectionery training at the next level of your development. You are encouraged to find employment during your course to further develop your skills and put into practice what you have learnt. You may have to will take part in a practical skills test as part of the interview process.

What you will learn

  • Maintain food safety in a kitchen environment
  • Develop working relationships with colleagues
  • Team working
  • Prepare, cook and finish complex bread, dough
  • Prepare, cook and finish complex pastry products
  • Prepare, cook and finish complex cakes, sponges, biscuits and scones
  • Prepare, process and finish complex chocolate products
  • Prepare, process and finish marzipan, pastillage and sugar products
  • Maintain the health, hygiene, safety and security of the working environment

Placement information

  • It is expected that you will already be gaining some experience within a professional kitchen to support your studies.   

How the course is assessed

  • Open book
  • Closed book
  • Port folios
  • Projects
  • Practical observations

Number of days per week

  • 1 x 6-hour class per week, term time only

Entry requirements

  • NC bakery or City & Guilds level 2 Cookery or equivalent desirable
  • We will also consider applicants who have some relevant experience in the industry and perhaps want a formal qualification

Information on Tests / Auditions / Interview Requirements

  • Applicants will be invited into college for an information session and a possible skills test

English Proficiency Requirements

IELTS 5.5

Progression and Articulation Routes

  • Available HNC/D courses

Career options

  • You can expect to gain employment as a pastry chef at a senior commis or junior chef de partie after completing this qualification

Study Options

Campus Study mode Start date Duration
Granton Campus Part time 29/08/22 40 Weeks

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