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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

Applications form

Brochure

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 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