Course in Chocolate and Confectionery

Top Course Studies in Chocolate and Confectionery

Chocolate and Confectionery

A course in any subject is simply a unit of higher education. Courses can last from a few weeks to a year, depending on the focus and specialization involved. Students may use these courses to augment existing knowledge, bridge the gap between educational programs or fulfill personal ambitions.

What is a course in chocolate and confectionery? A course in chocolate and confectionery gives students a basic insight into the creative and professional aspects of pastries. Classes focus on practical and theoretical elements, so students will spend equal time learning recipes and producing various confectionary foods. Coursework may cover breads, dough, cakes, chocolate, plating and decoration. Some programs require students to participate in a short internship to build experience in the field.

Students may participate in a confectionary course to further their knowledge of pastry cooking and build their professional portfolios and resumes. While some scholars will simply seek to gain personal enjoyment, pastry courses may help others begin careers as pastry chefs or similar occupations.

The overall cost for a course in chocolate and confectionery will vary depending on the level of instruction, type of instruction and length of course. Students may cut costs by taking theory-based classes online or participating in a shorter and more intensive course.

Following the completion of a chocolate and confectionery course, scholars may be prepared to enter directly into the job market or apply to higher-level confectionary programs. Graduates may find employment in restaurants or bakeries. Additionally, others consider entrepreneurial endeavors and may open their very own sweet shops or bakeries.

If you live in a remote area or have limited use of educational facilities, consider online instruction as a flexible and affordable alternative to traditional on-campus classroom exclusive confectionary programs. Search for your program below and contact directly the admission office of the school of your choice by filling in the lead form.

 

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French Chocolate & Confectionery Arts

Ducasse Education Yssingeaux (ENSP)
Campus Full time 7 months April 2017 France Yssingeaux

An intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. [+]

Best Course Studies in Chocolate and Confectionery 2017. Have you always loved making chocolate and confectionery and wondered if this is the career change you are looking for? Ducasse Education gives you the opportunity to take an intensive 7-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts. CLASS TYPE Hands-on training in pastry laboratories and applied theory MODULES Fundamentals of confectionery Upscale confectionery Mastering chocolate Chocolate bonbons Initiation to sugar work Pastry and chocolate based Entremets French language courses Food science Applied technology First aid Instruction DURATION 7 months: 5-month intensive hands-on training + 2-month mandatory internship [-]

Internship Program in Cooking or Pastry - Miami / South of France

Culinary and Pastry School in Miami
Campus Full time 11 months September 2017 USA Miami

This course gives you the opportunity to learn gastronomic technique from chefs in two very different parts of the world, allowing you to not only soak up double the knowledge, but also explore double cultures as you start your culinary journey. [+]

- Enrolment Fees: $330 This course gives you the opportunity to learn gastronomic technique from chefs in two very different parts of the world, allowing you to not only soak up double the knowledge, but also explore double cultures as you start your culinary journey. It has been prepared for beginners, professionals and people who are seeking to change career, and want to learn or improve their knowledge in French Cooking or Pastry (one Michelin star level). This special program will give the students the opportunity to discover the beautiful city of Miami and also discover the Languedoc Roussillon region in the South of France. All of our teachers possess years of experience in top high-end hotels and/or restaurants. With two different places for the hands-on classes, students will work with different teachers with different experience and personalities, which will double their opportunity to learn. First Part: 2 Months in Miami (Cooking OR Pastry) Depending on their competency in French, intensive French lessons will be mandatory during the 2 months course in Miami. The course runs over 12 weeks with 4 hours a day spent in the kitchen on all weekdays. All weekends are free. The Program is composed of 3 Modules, 4 weeks each with a higher level of difficulty in the second month and the third month. Cooking course (1 Module) OR Pastry course (1 Module) 1st Week: Cold Starters 2nd Week: Hot Starters 3rd Week: Fish dishes 4th Week: Meat dishes 1st Week: Breads, Viennoiseries, Doughs 2nd Week: Cakes and Entremets 3rd Week: Chocolates 4th Week: Plated Desserts and Decoration Students work in team of 2 people to help each other. Teachers will provide students with many tips and advices in order to progress professionally and learn new skills. Second Part: 3 Months in the South of France (Cooking OR Pastry) The course runs over 12 weeks with 4 hours a day spent in the kitchen on all weekdays. All weekends are free. The Program is composed of 3 Modules, 4 weeks each with a higher level of difficulty in the second month and in the third month. Cooking course (1 Module) OR Pastry course (1 Module) 1st Week: Cold Starters 2nd Week: Hot Starters 3rd Week: Fish dishes 4th Week: Meat dishes 1st Week: Breads, Viennoiseries, Doughs 2nd Week: Cakes and Entremets 3rd Week: Chocolates 4th Week: Plated Desserts and Decoration Students work in teams of two. Teachers will provide students with many tips and tricks in order to progress professionally and learn new skills. Third Part: 6 Months internship in a Gastronomic Restaurant in France (one Michelin star level): For students choosing to do an internship in France, Gastronomicom will organize the placement in a gastronomic restaurant in France, depending on the skills level of each student. During the internship, students will receive a stipend of 436 euros per month, as well as food and accommodation. Gastronomicom collaborates exclusively with top-end Hotel-Restaurants and Restaurants in France such as the Relais-Châteaux, Leading Hotels of the World, and other Luxury Restaurants. [-]

EPICURE French pastry Program

Culinary and Pastry School in Miami
Campus Full time 2 months February 2017 USA Miami

We elaborated this program for professionals and beginners’ cooks who want to improve and fine-tune their skills in French Pastry at a one Michelin star level. [+]

Best Course Studies in Chocolate and Confectionery 2017. We elaborated this program for professionals and beginners’ cooks who want to improve and fine-tune their skills in French Pastry at a one Michelin star level. Enrolment Fees: $150 Supply Fees: $180 The student’s outcomes will include a new recipes portfolio, more creativity, a lot of tips and tricks taught by our highly skilled teachers, the ability to work in team and a memorable experience in Miami. 8 weeks, 5 days a week of hands-on classes from 11am to 3pm. All weekends are free. The first month the student will begin with the Gourmet Program (see here above), following with : 5th Week: Breads, Viennoiseries, Doughs, Level II 6th Week: Cakes and Entremets, Level II 7th Week: Chocolates, Level II 8th Week: Plated Desserts and Decoration, Level II [-]

GOURMET French Pastry Program

Culinary and Pastry School in Miami
Campus Full time 1 month September 2017 USA Miami

This short program has been specifically prepared for individuals who want to learn or improve their knowledge in French Pastry at a higher level. It is tailored for beginners as well as for professionals. Depending on the student previous level of experience the intakes’ dates are different. [+]

This short program has been specifically prepared for individuals who want to learn or improve their knowledge in French Pastry at a higher level. It is tailored for beginners as well as for professionals. Depending on the student previous level of experience the intakes’ dates are different. Enrolment Fees: $150 Supply Fees: $180 We emphasize on giving our students a special and unique experience on a professional level, and making the most of our highly experienced pastry teachers’ advice, tips and tricks. We do guaranty exclusively hands-on classes based on Michelin Star’s standards of excellence and a team work in pairs to help each other. 4 weeks, 5 days a week, 4 hours a day, 11am – 3pm (weekends are free): 1st Week: Breads, Viennoiseries, Doughs 2nd Week: Cakes and Entremets 3rd Week: Chocolates 4th Week: Plated Desserts and Decoration [-]

Curso De Chocolate

Estudios Superiores Abiertos de Hostelería
Online Part time September 2017 Spain Zaragoza

El curso te ofrece todos los secretos de la chocolatería: referencias históricas, atemperado de chocolate, como hacer bombones, la técnica a nivel de restauración y de obrador, piezas planas, efecto terciopelo… todo está integrado junto con un completo recetario de chocolate. Preparaciones con azúcar, técnicas específicas, satinado, caramelos. Integramos técnicas de vanguardia con la pastelería tradicional... [+]

Best Course Studies in Chocolate and Confectionery 2017. Curso de Chocolate Especialízate en el mundo de chocolate El curso del chocolate está formulado para sentar las bases de trabajo sobre la utilización de esta materia tan excepcional como es el chocolate. El curso te ofrece todos los secretos de la chocolatería: referencias históricas, atemperado de chocolate, como hacer bombones, la técnica a nivel de restauración y de obrador, piezas planas, efecto terciopelo… todo está integrado junto con un completo recetario de chocolate. Preparaciones con azúcar, técnicas específicas, satinado, caramelos. Integramos técnicas de vanguardia con la pastelería tradicional. Temario Estudio del chocolate - Origen. Descubrimiento y comercio en el siglo XVI. La expansión del cacao en europa (siglo XVII-XIX). El cacao y la era industrial. La planta y el fruto. Clasificación Bombonería - Origen. Bombones. Atemperado de chocolate. Productos derivados de la pasta del cacao. Fabricación de un bombón. Recetario Pastelería de restaurante - Masa friable. Tipos de mezclado y elaboración. Pettits-Fours. Pastas de fruta. Caramel - Mou. Nube o mash mellow o guimauve. Galletas Pastelería de chocolate en el obrador - Sistemas en pastelería. Bizcochos. Las cremas El azúcar - El azúcar. Puntos del almíbar. Diferentes técnicas aplicadas al azúcar Chocolate Artístico - Materiales. Técnicas específicas de chocolate Objetivos Con el curso de Chocolate conseguiremos que: Conozcas el complejo mundo del chocolate con las técnicas precisas para poder expresar tu creatividad, desarrollando tu propia bombonería y puedas modelar artísticamente este noble producto. Enriquezcas tu perfil profesional, actualizando tus conocimientos mediante la integración de técnicas y materias primas no tradicionales. Conozcas las nuevas tecnologías y sus aplicaciones para lograr presentaciones modernas y así jerarquizar el perfil profesional y la propuesta gastronómica. Salidas Profesionales El curso de chocolate está dirigido a todos aquellos que deseen adquirir, mejorar y actualizar su formación en este sector con una preparación específica para incorporarse a un puesto de trabajo como pastelero especialistas en chocolate. [-]