CHOCOLATE MAKER BASIC LEVEL
The training course for Chocolatier organized by ANPA - National Academy Hotel Professions with the support and collaboration of the International Federation of pastries, ice cream and chocolate shop is aimed at those already entered in the field of artisanal and industrial pastry, wish to update and deepen their knowledge on techniques for working with chocolate, as well as to those without previous experience in the sector, wants to acquire the right technical and professional skills to start the profession of chocolate maker, to start their own business and / or work in laboratories and pastry chocolate according to the canons of craftsmanship and caring about the authenticity of the products. The course will look at the different phases of chocolate processing and production of various products of chocolate: chocolate, chocolate bars, nougat, ganache, chocolate creams, pralines, trouffes, confetti, sculptures. Given the peculiarities of the topics that will be covered in class and the type of target concerned, it is only proposed by ANPA in formula "Individual Course" and will consist of 30 hours of practical training full immersion (10 lessons of 3 hours cu) and it will take place in laboratories of chocolate professional. Days and times of the course can be tailored to the specific personal and professional needs of the participant. The teaching of the course will be held exclusively by Master Chocolatiers proven experience and high professionalism.