Modern Apprenticeship in Professional Cookery (SVQ Level 3 in Patisserie and Confectionery at SCQF L

Course Content

This Modern Apprenticeship is a national qualification that Skills Development Scotland funds for those aged over 16 in paid employment in the Hospitality industry. The delivery is facilitated at college one day a week in our fully equipped kitchens, where learners prepare 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, Complex Hot and Cold Desserts and Produce Sauces.

Entry Requirements

Applicants must be in kitchen-based employment. SCQF level 6 qualification in hospitality.

Fully funded apprenticeships are available for those aged 16-19. Apprenticeships for age 19 and above are partially funded (an employer contribution will 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.