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.
- Chocolate-based pastries
- Artistic chocolate and sugar pieces
- Buffet preparation and final exam
2-month intensive hands-on training ( + 1-month optional internship)
From May 13 to July 5, 2019
Program taught in: