Master the fundamentals of chocolate and confectionery arts through a 2-month intensive professional training. You will learn and apply professional’s essential techniques to produce chocolate, confectionery, chocolate-based pastries, and artistic pieces. Complete your training with a 1-month optional internship in a French establishment to apply your knowledge in a real-life environment. Benefit from world recognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.


Class Type

  • 80% hands-on
  • 20% theory


Modules

  • Chocolate
  • Confectionery
  • Chocolate-based pastries
  • Artistic chocolate and sugar pieces
  • Buffet preparation and final exam


Duration

2-month intensive hands-on training ( + 1-month optional internship)


Dates

From May 13 to July 5, 2019

Excellence in practice

Program taught in:
English

See 4 more programs offered by Ducasse Education - Ecole Nationale Supérieure de Pâtisserie »

Last updated March 15, 2019
This course is Campus based
Start Date
May 13, 2019
Duration
2 months
Full-time
Price
8,100 EUR
net prices. Early Bird Rates available. Contact us for more information: international@ducasse.com
Deadline
By locations
By date
Start Date
May 13, 2019
End Date
July 5, 2019
Application deadline

May 13, 2019

Location
Application deadline
End Date
July 5, 2019