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
Start date
Aug 2025
Choose your study options
Course enquiry form
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;
- open book
- closed book
- portfolios
- projects
- 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 5.5Study Options
| Campus | Study mode | Start date |
|---|---|---|
| Granton Campus | Full time | 25/08/25 |
| Milton Road Campus | Full time | 25/08/25 |
