Diplôme de Pâtisserie with Advanced Study (Pâtisserie Innovation) - 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 15/02/2021 31/10/2031
Pâtisserie Skills, Theory and Product Knowledge 2 6 19 15/02/2021 31/10/2031
Pâtisserie Skills, Theory and Product Knowledge 3 8 25 15/02/2021 31/10/2031
Chapters in Pâtisserie Innovation for Wellbeing 8 30 15/02/2021 31/10/2031
Concept Design & Planning 8 8 15/02/2021 31/10/2031
Internship 8 45 15/02/2021 31/10/2031