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Home > Higher training > CULINARY ARTS > Introduction to the Fundamentals of Chocolate and Confectionery

    Introduction to the Fundamentals of Chocolate and Confectionery

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    The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen and master the most iconic recipes of French Gastronomy. 

    These programs are taught directly in English with a maximum of 10 participants allowing for one-on-one instruction and support.

     

    Description

    Duration

    2 weeks (70 hours)

    Frequency

    • Classes run from Monday through Friday.
    •  A general week includes 35 hours.

    Campus

    Tuition fees

    3 500 Euros (Tax included)

    Type of diploma

    FERRANDI Paris Certificate

    Status

    Student

    Program

    Objectives

    Language of Instruction

    All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English.

    Although knowledge of the French language is not a requirement to be admitted to the program, it can be helpful for daily life in Paris.  

    Objectives

    • Master the fundamentals of chocolate work
    • Produce a range of chocolates and confectionery
    • Creation of commercial products and displays

    Contents

    • Creation of basic productions: ganache, praliné and almond paste
    • Production of confectionery: pâte de fruit, nougats and caramels
    • Production process and different chocolate crystallisation techniques
    • Manual and mechanical dipping techniques 
    • Creation of commercial material and a window display
    • Chocolate decorations for entremets

    Teaching methods

    • Demonstrations of professional practices
    • Hands-on practice: students make all products themselves
    • Applied technology
    • Critical analysis of productions

    Admission and timetable

    Admission conditions

    To be considered for admission, you must submit :

    • A completed application form
    • A CV/ resume in English
    • A photocopy of your passport

     

     

    PRACTICAL INFORMATION

     

    Intakes

    One intakes per year:

    • 28th June to 9th July, 2021