HNC PROFESSIONAL COOKERY

Intro to the course:

This exciting course is for aspiring pastry chefs who'd like to develop their skills and knowledge in professional cookery and kitchen management. The course includes specialist units in practical pastry and business management skills. In practical pastry classes you'll learn how to make patisserie products such as mirror glazed entremets, petit gteaux, afternoon tea fancies, chocolate work and plated desserts suitable for a restaurant. You'll get the chance to design your own plated desserts as well as make bread, rolls and laminated viennoiserie such as croissants and Danish pastries.  

Through units such as hospitality supervision and kitchen operations, you'll learn skills to manage and lead a kitchen team as well being able to cost menus. 

Who is the course for?

This course is suited to those who are looking to take their pastry skills to the next level and become professionally trained and have the confidence to work in a patisserie, restaurant pastry section or bakery. 

What will I study?

• Professional cookery: practical pastry
• Professional cookery: pastry knowledge
• Fermented pastry products
• Plated desserts
• Hospitality supervision
• Food hygiene intermediate
• Hospitality: financial control systems
• Professional cookery: kitchen operations

You'll learn through work placement, group work, lectures, industry visits and guest speakers.

Next step course options

HND Professional Cookery with Management or Employment.

How will I be assessed?

Ongoing practical and written assessments.

Why should I choose this course?

This course will give you an outstanding opportunity for a successful career in the industry.  You'll gain practical experience in industry standard kitchens, and learn from some of the best pastry chefs in Scotland who'll also connect you to businesses.

This is one of the most sought after courses in the college, and you should apply early to avoid disappointment.

Where can this course lead?

This course leads to employment within the hospitality industry as a pastry chef, artisan baker or chocolatier. This is a career where international opportunities are abundant in pastry kitchens and cruise ships. 

What are the entry requirements?

One or more of the following: 

• three National 5 passes at 3 or above 
• NC Professional Cookery at SCQF level 6 
• SVQ Professional Cookery at SCQF level  6 
• equivalent recognised qualification at SCQF level 6 
• Relevant work experience in a pastry section/bakery - acceptance may depend on interview
• If English is not your first language, an interview  to support your application may be beneficial

What are the interview arrangements?

Offers made will be based on your application.  Those who do not meet the minimum entry requirements will be invited for an individual interview. 

Fees, finance and funding:

Fees and finances for full time:

There may be help available to assist with your study related costs. Impartial, confidential help and advice on financial matters is available from the Student Funding Team - including Bursaries, Educational Maintenance Allowance (EMA), Student Awards Agency for Scotland, Student Loans Company and student support funds.

Click here to find out more about fees, finance and funding options.

Other information:

Class Lecturer Helen Vass, winner of Bake Off - The Professionals.