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FERRANDI Paris Introduction to the Fundamentals of Chocolate and Confectionery (Certificate)
FERRANDI Paris

Introduction to the Fundamentals of Chocolate and Confectionery (Certificate)

Paris, France

2 Weeks

English

Full time

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EUR 3,500

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

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Curriculum

Program Tuition Fee

About the School

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