Introduction to the Fundamentals of Chocolate and Confectionery (Certificate)
Paris, France
DURATION
2 Weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Request earliest startdate
TUITION FEES
EUR 3,500
STUDY FORMAT
On-Campus
Introduction
The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs, or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy.
These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.
Objectives
- Master the fundamentals of chocolate work
- Produce a range of chocolates and confectionery
- Creation of commercial products and displays
Gallery
Admissions
Curriculum
All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English.
Although knowledge of the French language is not a requirement to be admitted to the program, it can be helpful for daily life in Paris.
Contents
- Creation of basic productions: ganache, praliné, and almond paste
- Production of confectionery: pâte de fruit, nougats and caramels
- Production process and different chocolate crystallization techniques
- Manual and mechanical dipping techniques
- Creation of commercial material and a window display
- Chocolate decorations for entremets
Frequency
- Classes run from Monday through Friday
- A general week includes 35 hours
Learning Methods
- Demonstrations of professional practices
- Hands-on practice: students make all products themselves
- Applied technology
- Critical analysis of productions