Course overview

Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training This intensive, hands-on training program, taught in French, mixes practical skills in French chocolate and confectionary arts with essential business and management knowledge.

What you will learn

What you will learn
Through this eight-month (1,034 hours) program, you will receive six months of practical training and academic education, supplemented by two professional internships of four weeks each. The curriculum is made up of 70% practical and 30% theoretical learning. Course content includes: - Chocolate and Confectionary Labs & Workshops - 490 hours - Applied Technology - 72 hours - Chocolate and Confectionary Technology - 48 hours - Food Science - 24 hours - Management Toolbox - 40 hours - Communication - 24 hours - Health & Safety - 36 hours - Applied Chocolate Arts - 20 hours The courses take place in the form of demonstrations, practical work, experimental workshops, and theoretical courses. With its focus on teaching technical skills, the CAP Chocolatier-Confiseur gives you the opportunity to achieve a professional level of expertise and work with chocolate and sugar to create a wide range of products, including chocolate bonbons, pastries, candies, and artistic pieces. At the end of the program, you will be able to: - Produce chocolate products from raw materials while respecting the rules of hygiene and health and safety at work as well as the recommendations linked to sustainable development. - Identify the needs in raw materials and store them. - Organize your production. - Check the quality of the products during production (organoleptic criteria). - Present the finished products.

Course details

Who is the course for?

This program is ideal for career changers, entrepreneurs, and students wishing to relaunch, or complete, their professional training. On completion of this course, job and career opportunities include (but are not limited to): - Entrepreneur - Chocolatier and confectioner - Chef instructor - Chocolate and Confectionary design - Chocolate production