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.
The French Chocolate and Confectionery Arts program includes the following modules:
From May 14 to July 6, 2018
From August 13 to October 5, 2018
[Excluding optional internship]
including theory handbook, recipes, 2 chef ’s jackets, chocolate and confectionery tool kit, taxes.
Ecole Nationale Supérieure de la Pâtisserie
125 Allée du Château de Montbarnier
43200 Yssingeaux, France