Aimed at enthusiasts and entrepreneurs, this program lifts the lid on the skills and techniques that have made French chocolatiers the envy of the world. Working with renowned chefs and experts, you will learn how to apply the fundamental techniques for creating chocolate and confectionary, as well as gaining unique insights into new chocolate trends and ingredients.
With applied theory spread throughout the program, plus company visits and sessions dedicated to design and photography, the program will equip you with the skills required to work with chocolate and cra f t various products, including chocolate-based desserts, chocolates, and confectionaries.
Job and career opportunities:
- Chocolatier and confectioner
- Chocolate and confectionary design
- Chocolate production
Duration: 2 months
- Chocolate Fundamental Techniques -3 weeks
- Confectionary - 2 weeks
- Chocolate-based Pastry -1 week
- Artistic Masterpieces - 2 weeks
No previous degree or experience required
18 years minimum
Next intake - From July 6th, 2020 - August 28th, 2020
About the School
Since its foundation in 1999, École Ducasse has become an internationally-renowned exponent of teaching culinary and pastry arts, driven by the vision and energy of the iconic chef Alain Ducasse. Now ... Read More