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Professional Cookery, Hospitality, Travel & Tourism

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

Campus Granton Campus
Milton Road Campus

Qualification SCQF Level 7

Study mode Full time

Duration 41 weeks

Start date Aug 2024

Choose your study options

Campus Granton Campus Study mode Full time Start date 26/08/24 Duration 41 Weeks
Campus Milton Road Campus Study mode Full time Start date 26/08/24 Duration 41 Weeks

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Course overview

This is a full-time course over the academic year.  The course is designed to further develop the skills you may have gained in NC bakery, City & Guilds level 2 cookery and allow you to develop advanced skills in a professional pastry kitchen. We will also consider applicants from level 6 kitchen and larder and external applicants who have some relevant experience in the industry and perhaps want a formal qualification. A practical skills assessment may be required as part of the interview process. 

What you will learn

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.

Placement information

Although there is no mandatory placement requirement for this course you are recommended to seek work experience or already be employed within the catering and hospitality industry to support your studies. Your course tutor can assist you in finding suitable work experience.

How the course is assessed

  • The course is assessed on an ongoing basis through the following methods; open book, closed book, portfolios, projects, and practical observations.

Number of days per week

  • 2/3 days per week (depending on class numbers)

Entry requirements

  • NC Bakery
  • Professional Cookery City and Guilds Level 2 or equivalent craft qualifications
  • You will also be considered if you have relevant industry experience  
  • Day-release candidates must be employed within a professional kitchen 

Information on Tests / Auditions / Interview Requirements

  • You will be invited into College for an interview
  • External applicants may be asked to complete a skills test  

English Proficiency Requirements

IELTS 5.5

Study Options

Campus Study mode Start date Duration
Granton Campus Full time 26/08/24 41 Weeks
Milton Road Campus Full time 26/08/24 41 Weeks

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