Modern Apprenticeship in Professional Cookery (SVQ Level 3 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 kitchen-based employment. SCQF level 6 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.