Grand Diplôme 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:
Cuisine Skills, Theory & Product Knowledge 1  6 24 20/10/2021 31/10/2031
Cuisine Skills, Theory & Product Knowledge 2 6 23 20/10/2021 31/10/2031
Cuisine Skills, Theory & Product Knowledge 3 8 26 20/10/2021 31/10/2031
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 and 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