The program is an intensive, practical and professional training program which gives you quick access to a level of qualification and skills. It will allow you to begin working in a professional environment. The intensity of the program requires that each candidate has a genuine interest and motivation for the chocolate and confectionery environment.
Mastering the basic chocolate-making and confectionery techniques. Structured around 8 specific modules, the course will allow the student to acquire essential chocolate-making, confectionery, and chocolate-base pastries techniques, from receiving product deliveries to implementing simple recipes and pieces. The student will also check the packaging before sale. For a personalized and unique approach, 80 percent of skills acquisition is achieved through practical learning in small group workshops.
Hone your chocolate art skills to build your own chocolate identity from chocolate viscosity optimisation to food pairing.