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French Chocolate & Confectionary Arts Essentials

Ecole Ducasse Culinary School
Paris , France
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Students
Tuition Fee
EUR 11,900
Per course
Start Date
Not Available
Medium of studying
On campus
Duration
1 months
Details
About Program
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Details
Program Details
Degree
Courses
Major
Baking and Pastry Arts | Confectionery Technology | French Cuisine
Area of study
Services
Education type
On campus
Timing
Full time
Course Language
English
Tuition Fee
Average International Tuition Fee
EUR 11,900
About Program

Program Overview

This highly practical program teaches foundational chocolate and confectionary techniques, including tempering, molding, and sugar pulling. Students learn from renowned chefs and experts through hands-on laboratory workshops, field trips, and food science courses. The program prepares graduates for careers as chocolatiers, confectioners, entrepreneurs, and in chocolate production.

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