Le Cordon Bleu Diplôme de Patisserie with Culinary Management (Internship Pathway)

Component Title SCQF Level SCQF Credit Points Period of Credit Rating From: Period of Credit Rating To:
Pâtisserie Skills, Theory and Product Knowledge 1 6 19 18/02/2020 28/02/2030
Pâtisserie Skills, Theory and Product Knowledge 2 6 19 18/02/2020 28/02/2030
Pâtisserie Skills, Theory and Product Knowledge 3 8 25 18/02/2020 28/02/2030
Culinary Innovation - Advanced Culinary Techniques 8 10 18/02/2020 28/02/2030
Wine & Beverages 7 4 18/02/2020 28/02/2030
Gastronomy and Food Trends 8 4 18/02/2020 28/02/2030
Menu Concepts and Marketing 7 4 18/02/2020 28/02/2030
Food and Beverage Cost Control 8 4 18/02/2020 28/02/2030
Professional Kitchen Management 8 8 18/02/2020 28/02/2030
The Business Environment 8 6 18/02/2020 28/02/2030
Business Presentation Skills 8 4 18/02/2020 28/02/2030
Internship Pathway 8 45 18/02/2020 28/02/2030
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