Introduction to the Fundamentals of Chocolate and Confectionery

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.

 Introduction to the Fundamentals of Chocolate and Confectionery- FERRANDI Paris

Campus

Paris

Duration

2 weeks (70 hours)
Tuition fees
3 500 €

Type of diploma

FERRANDI Paris Certicate

Next Intakes

  • Summer 2023

Frequency

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

The Paris campus for the Introduction to the Fundamentals of Chocolate and Confectionery program

Introduction to the Fundamentals of Chocolate and Confectionery program is available on the Paris campus.
Please click on the picture of the campus to learn more and take a virtual tour!

Paris Campus
Paris

The Paris campus for the Introduction to the Fundamentals of Chocolate and Confectionery program

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

Next Intakes

  • Summer 2023

More Information

Contact

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FERRANDI Paris International Programs