French Chocolate and Confectionery Arts

Program Description

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

CLASS TYPE
• 80% hands-on
• 20% theory

MODULES
• Chocolate
• Confectionery
• Chocolate-based pastries
• Artistic chocolate and sugar pieces
• Buffet preparation and final exam

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)

INTAKE
From May 14 to July 6, 2018 (+ 1-month optional internship)
From August 13 to October 5, 2018 (+ 1-month optional internship)

Highlights

ENSP gives you the opportunity to take an intensive 7-month program to learn all the fundamental and elaborated techniques of French chocolate and confectionery arts. Taught in English, this training is designed for students or entrepreneurs with litlle or no prior experience.