Location:

Yssingeaux, France; Lyon, France

Program Type:

Study Abroad

Degree Level:

Undergraduate

Term:

Academic Year, Fall Semester, Spring Semester

Program Overview

Program Description:

Aimed at enthusiasts and entrepreneurs, this program lifts the lid on the skills and techniques that have made French chocolatiers the envy of the world. Working with renowned chefs and experts, you will learn how to apply the fundamental techniques for creating chocolate and confectionary, as well as gaining unique insights into new chocolate trends and ingredients.

With applied theory spread throughout the program, plus company visits and sessions dedicated to design and photography, the program will equip you with the skills required to work with chocolate and cra f t various products, including chocolate-based desserts, chocolates, and confectionaries.

Job and career opportunities:

• Entrepreneur
• Chocolatier and confectioner
• Chocolate and confectionary design
• Chocolate production

Duration: 2 months

Program structure:

• Chocolate Fundamental Techniques -3 weeks
• Confectionary - 2 weeks
• Chocolate-based Pastry -1 week
• Artistic Masterpieces - 2 weeks

Admissions requirements:

No previous degree or experience required

18 years minimum

IELTS > 4.5

French B2

Next intake - From May 18th to July 10th, 2020 / From May 18th to July 10th, 2021

Cost:

8100 EUR. All taxes included. Tuition fees do not include the intership fees

Additional Program Information

Requirements:

• 18 years old minimum • Upon application approval

Scholarships:

No