This course is for keen amateurs with a love of chocolate making.
By participating in the ‘Bean to Bar and Beyond’ class, students are able to put their new found skills to the test by developing recipes, testing and finding new applications and further educating themselves about the latest industry trends.
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You are a chef wishing to develop your skills, you are interested in pursuing a career as a chocolatier or even if you are a keen amateur who has a love for this medium.
No formal qualifications are required, but some basic understanding would be useful.
The art of tempering chocolate and how to make basic pralines and dipped chocolates.
You'll also learn how to mould Easter eggs and decorative techniques.
You could progress onto a full level 3 pastry qualification.
*Courses listed on this website are indicative of the subject, nature and level of study. The college reserves the right to alter specific qualifications titles, awarding bodies and levels of qualification, which can change in year. Any cost may also vary, based on personal funding eligibility.