SVQ Level 3 Professional Cookery (Patisserie and Confectionery)
This course further develops skills in patisserie and confectionery topics that are required at a supervisory level. There are 12 mandatory units plus the opportunity for learners to do additional integrated units. Units include: Prepare, Cook and Finish - Bread and Dough, Complex Cakes and Sponges, Complex Pastry, Complex Chocolate Products, Complex Marzipan, Pastillage and Sugar, Complex Hot Desserts, Complex Cold Desserts and Produce Sauces.
Learners will produce items throughout the year for our social enterprise “Chocola Tay”, pop-up shops, training restaurants and café bars. This provides a realistic learning environment within a college setting.
NC Bakery, SVQ Level 2 in Professional Cookery or any other acceptable catering qualifications or relevant industry experience.
Method of Assessment
Ongoing internal continuous assessments using various methods including open-book and closed-book assessments, observations and projects.
Progression to HNC in patisserie is encouraged for suitable candidates. Employment prospects in the hotel, catering and hospitality industries are excellent, in roles such as senior commis/assistant chef and pastry chef.
21 Sep 2020
- Tuition fees may be paid for full-time students in Scotland subject to meeting residency requirements, applications should be made to the appropriate funding body. International Students please refer to our International fees page