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 31/10/2031
Pâtisserie Skills, Theory & Product Knowledge 2 6 19 20/10/2021 31/10/2031
Pâtisserie Skills, Theory & Product Knowledge 3   8 25 20/10/2021 31/10/2031
Chapters in Pâtisserie Innovation for Wellbeing 8 30 20/10/2021 31/10/2031
Concept Design & Planning 8 8 20/10/2021 31/10/2031
Culinary Innovation - Advanced Culinary Techniques  8 10 20/10/2021 31/10/2031
Wine & Beverages 7 4 20/10/2021 31/10/2031
Gastronomy & Food Trends 8 4 20/10/2021 31/10/2031
Menu Concepts & Marketing 7 4 20/10/2021 31/10/2031
Food & Beverage Cost Control 8 4 20/10/2021 31/10/2031
Professional Kitchen Management 8 8 20/10/2021 31/10/2031
The Business Environment 8 6 20/10/2021 31/10/2031
Business Presentation Skills        8 4 20/10/2021 31/10/2031
Internship 8 45 20/10/2021 31/10/2031