| 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 |
28/02/2025 |
| Pâtisserie Skills, Theory and Product Knowledge 2 |
6 |
19 |
18/02/2020 |
¿28/02/2025 |
| Pâtisserie Skills, Theory and Product Knowledge 3 |
8 |
25 |
18/02/2020 |
¿28/02/2025 |
| Culinary Innovation - Advanced Culinary Techniques |
8 |
10 |
18/02/2020 |
¿28/02/2025 |
| Wine & Beverages |
7 |
4 |
18/02/2020 |
¿28/02/2025 |
| Gastronomy and Food Trends |
8 |
4 |
18/02/2020 |
¿28/02/2025 |
| Menu Concepts and Marketing |
7 |
4 |
18/02/2020 |
¿28/02/2025 |
| Food and Beverage Cost Control |
8 |
4 |
18/02/2020 |
¿28/02/2025 |
| Professional Kitchen Management |
8 |
8 |
18/02/2020 |
¿28/02/2025 |
| The Business Environment |
8 |
6 |
18/02/2020 |
¿28/02/2025 |
| Business Presentation Skills |
8 |
4 |
18/02/2020 |
¿28/02/2025 |
| Internship Pathway |
8 |
45 |
18/02/2020 |
¿28/02/2025 |
| |
8 |
152 |
|
|
