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ENSP > International programs > Programs > French Chocolate & Confectionery Arts

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French Chocolate & Confectionery Arts


Training sessions
FRENCH CHOCOLATE CONFECTIONERY

SESSION 2018
From May 14, 2018 to July 6, 2018
From August 13, 2018 to October 5, 2018

 

+ 1 month optional internship (additional fees)

ATTACHMENTS



TUITION

2018 : € 8,100 *
* All taxes included
The tuition doesn’t include the internship fees

 

Have you always loved making chocolate and confectionery
and wondered if this is the career change you are looking for?


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. Benefit from worldrecognized teaching methods of small group settings and high rate of practice to optimize teaching, achieve efficient learning and deliver a personalized follow-up.




2 months of practical intensive training at ENSP,
a unique training center, leader in Pastry Arts
+ 1 month optional internship to sharpen
your talent and nourish your passion

      TUITION FOR THIS PROGRAM INCLUDES
  • Coffee break taken in the labs Monday through Friday
    (when lab classes are scheduled only)
  • Round trip group transportation from and to Lyon’s
    airport at the beginning and at the end of the program
  • 1 professional toolkit
  • 2 ENSP chef jackets, disposable chef hats and aprons
      THE PROGRAM INCLUDES 
  • 2-month intensive training consisting of 256 hours :
  • Hands-on training in pastry laboratories
  • Applied theory and food hygiene
  • French language courses
  • 1-month optional internship in a French establishment (additional administrative processing fee)
      MODULES
  • Chocolate
  • Confectionery
  • Chocolate-based pastries
  • Artistic chocolate and sugar pieces
  • Buffet preparation and final exam

FRENCH CHOCOLATE, CONFECTIONERY

     

This program includes :

  • Intensive practical training in the laboratory
  • French language classes
  • Food Science, Applied Technology
  • 1 month optional internship in France




 

 

Practical program

Ther fundamentals of Confectionery
  • Production of marzipan (Decoration, 33%, 50%, cooked, raw)
  • Modeling marzipan
  • Production of Gianduja Almonds, Hazelnuts
  • Production of Almond Praline, Hazelnuts
  • Pâtes de fruits
  • Fondant
  • Vanilla, coffee soft caramels
  • Fruit marshmallows, marshmallows with egg whites
  • Soft nougat
 
Upscale confectionery
  • Red Pralines
  • Hard, chocolate, pistachio nougat
  • Cereal bars
  • Peanut, Sesame Pralines
  • Candy liquor
  • Production of candied fruit, calissons
  • Production of gummy candy
 
Chocolate bonbons
  • Different techniques for chocolate dipping
  • Production of dipped, molded,  piped ganaches
  • Production of infused, fruit, butter, alcohol, egg, truffle ganaches
 
  • Production of pralines-, flavored marzipan-, flavored bonbons
  • Production of double-layered pâtes de fruits and ganache
  • Production of sweet treats : filled chocolate bars
  • Production of spreads (chocolate, pralinés, caramels, etc)
  • Introduction to automatic enrobing machine

Mastering chocolate
  • Different methods of tempering chocolate : tabling, seeding
  • Producing simple decorations
  • Manufacturing small presentation pieces (montage)
  • Introduction to artistic chocolate pieces
 
Mastering sugar
  • Working with nougat
  • Production of berlingots (rock candy), lollipops
  • Introduction to sugar showpieces, pulled sugar, flower, ribbon, casted and rock sugar
 
Pastry and chocolate based Entremets
  • Classic entremets : Opera, Royal, 3 chocolates, charlottes
  • Modern entremets and upscale chocolate decoration
  • Tea cakes
  • Fresh and dry petits fours


CONTACT
Recruitment & Admissions Department
international@ducasse.com
+33 (0)1 34 34 03 38
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