French Chocolate & Confectionery Arts Essentials

Working with renowned chefs and experts, you will learn how to apply the fundamental techniques for creating chocolate and confectionary, as well as gaining unique insights into new chocolate trends and ingredients. Also included is a field trip, together with food science and applied for technology courses. École Ducasse's teaching methodology favours practice in order to optimize the acquisition of hands-on techniques and targeted skills. Each module alternates theory, demonstration and practical phases. By the end of the program, you will have the confidence and capability to craft products such as chocolate-based desserts, chocolates (including unique entremets), and confectionaries. You will be able to: - Plan the manufacturing stages - Choose the materials and raw materials needed to make pastries, chocolates, and confectionery - Implement the production techniques - Set the parameters of the different cooking methods - Proceed with the assembly by assembling the different preparations to finish the productions - Work in compliance with the rules of hygiene, traceability, and safety at work