Grand Diplôme with Advanced Study (Pâtisserie Innovation) - Internship Pathway

Component Title SCQF Level SCQF Credit Points Period of Credit Rating From: Period of Credit Rating To:
Cuisine Skills, Theory & Product Knowledge 1  6 24 20/10/2021 31/10/2026
Cuisine Skills, Theory & Product Knowledge 2 6 23 20/10/2021 31/10/2026
Cuisine Skills, Theory & Product Knowledge 3 8 26 20/10/2021 31/10/2026
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
Internship 8 45 20/10/2021 31/10/2026