Diplôme de Pâtisserie with Advanced Study (Pâtisserie Innovation, Culinary Management) — Internship Pathway

Component Title SCQF Level SCQF Credit Points Period of Credit Rating From: Period of Credit Rating To:
Pâtisserie Skills, Theory & Product Knowledge 1 6 19 20/10/2021 31/10/2026
Pâtisserie Skills, Theory & Product Knowledge 2 6 19 20/10/2021 31/10/2026
Pâtisserie Skills, Theory & Product Knowledge 3   8 25 20/10/2021 31/10/2026
Chapters in Pâtisserie Innovation for Wellbeing 8 30 20/10/2021 31/10/2026
Concept Design & Planning 8 8 20/10/2021 31/10/2026
Culinary Innovation - Advanced Culinary Techniques  8 10 20/10/2021 31/10/2026
Wine & Beverages 7 4 20/10/2021 31/10/2026
Gastronomy & Food Trends 8 4 20/10/2021 31/10/2026
Menu Concepts & Marketing 7 4 20/10/2021 31/10/2026
Food & Beverage Cost Control 8 4 20/10/2021 31/10/2026
Professional Kitchen Management 8 8 20/10/2021 31/10/2026
The Business Environment 8 6 20/10/2021 31/10/2026
Business Presentation Skills        8 4 20/10/2021 31/10/2026
Internship 8 45 20/10/2021 31/10/2026