This advanced program helps both professionals and non professionals foster the art of chocolate making and enhance their skills in modern contemporary desserts, plating techniques and basic molecular recipes.
Chocolate Tempering: Processing and working with couverture, ingredients, shine, chocolate tempering methods, chocolate decoration.
Ganache: Types of ganache, extending shelf life, accurate technique of handling ganache, changing of textures.
Pralines and Chocolate Bars: Chocolate truffles, filling praline molds, spraying, decorating and praline dipping technique, creating chocolate bars, storage and handling of ready pralines.
Modern Contemporary Plated Desserts: Plating techniques, preparation, modern ways of plating, introduction to basic molecular recipes.
Terms & Conditions:
All Fees indicated above are inclusive of VAT.
The discounted price courses entitles students to pay in full in advance, with the advantage of completing the courses within ONE year from date of payment.
Professional Courses – Minimum of 1 year of professional work experience required to enroll for any foundation course.
Non-Professional Courses – No work experience required to enter any foundation course.
Above fees include training costs, learning materials, printed course work and ingredients.
Above fees DO NOT include cost of visa, flights, accommodation and food.
All certificates are accredited by KHDA (equivalent to our Ministry of Education) in the UAE and Richemont in Switzerland.
Course timings are between 8 am to 5 pm, Sunday to Thursday.
IMPORTANT:We DO NOT arrange accommodation, flights or transportation; however we can suggest options if required.