Le Cordon Bleu Diplôme de Pâtisserie (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 28/02/2025
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
Internship Pathway  8 45 18/02/2020 28/02/2025
Overall Level and Credit 8 108