Program Details

Take an intensive 2-month program to learn all the fundamental and elaborated techniques of Chocolate and Confectionery Arts.
Location:
Yssingeaux, France; Lyon, France
Program Type:
Study Abroad
Degree Level:
Undergraduate
Term:
Academic Year, Fall Semester, Spring Semester

Program Overview

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)

 

DATES

May 14 to July 6, 2018 (+ 1-month optional internship)

August 13 to October 5, 2018 (+ 1-month optional internship)

 

 

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
Scholarships Description:
Bachelor Program:Scholarships are available based on application file.

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