Modern Apprenticeship in Professional Cookery (SVQ in Patisserie and Confectionery at SCQF Level 7)

Course Content

This Skills Development Scotland funded Modern Apprenticeship offers those aged over 16 paid employment combined with the opportunity to gain a national qualification in professional cookery. The delivery is facilitated at college one day a week in our fully equipped kitchens where learners are involved in preparing products for counter and plated lunch service in our restaurant and café bar classrooms. Units include: Health and Safety in the Kitchen Environment; Effective Working Relationships (Teamwork), Prepare, Cook and Finish - Bread and Dough, Complex Cakes and Sponges, Complex Pastry, Complex Chocolate Products, Complex Marzipan, Pastillage and Sugar, Complex Hot and Cold Desserts and Produce Sauces. 

Entry Requirements

Candidates already in a kitchen based employment. Work placement is provided for those applying as school leavers. SCQF level 4 qualification in hospitality. Age 16-19 fully-funded apprenticeship. Age 19 and above are partially funded (employer contribution may be required). 

Method of Assessment

Observation, product evaluation, questioning, professional discussion and witness testimony. 

Future Prospects

HNC in Professional Cookery specialising in Patisserie and Confectionery. Employment in the bakery and patisserie industry. 

Course Overview
  • Study Type

    Part-Time Day

  • Campus

    Kingsway Campus

  • Start Date

    13 Sep 2021

  • SCQF Level

    7

  • Duration

    32 Weeks

  • Subject Area

    Hospitality & Professional Cookery

  • All course fees are reviewed annually, and subject to change. Published fees apply to the courses mode of delivery

The course application is currently closed. You can find out more information about this course by making an enquiry.

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