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During this two-day course, participants compose an artistic piece in chocolate on the following theme: "The world of butterflies in music".

The training is led by a Chef Teacher from Le Cordon Bleu Institute, an expert in the art of chocolate.

Key Information

Le Cordon Bleu Diplôme de Pâtisserie or 2 years of professional experience

Course duration:
2 days, 16 hours
7:45 am - 4:45 pm (lunch 1h)

Tuition fee:
The fees include coffee welcome, lunches and tastings. Utensils and equipment are loaned for the practical classes.

Teaching Method:

Workshop with individual follow-up.
Classrooms are equipped with professional equipment.
A recipe book will be provided
to participants.

An apron, a tea towel, a hat, a cooler bag are offered to each participant.
Participants must wear their professional uniform and safety shoes. A cloak room will be available for changing on site.

A Le Cordon Bleu participation certificate will be issued at the end of the training

Teaching language:
This course is taught in French and consecutively translated into English.

This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute on request for all your external financing procedures.
This training is not eligible for the CPF Training Personal Account.

Personal funding:
Directly with the institute.

French employees:
Internship costs can be financed by your company's skills development plan. Contact your Human Resources department.

Your accountant will contact the Training Insurance Fund / OPCO, specific to your branch.

Job seeker:
This training may be eligible as part of your professional project and your job search. A quote will be given to you by the institute to register on the website linked to your region for funding by Pôle Emploi.

Programme details

  • Educational Objectives
    • Make a chocolate piece while structuring your artistic reflection
    • Preparation of decorative elements and making base and structure
    • Learn techniques for modeling, brushing, skating and gluing
  • Operational Objectives
    • Transmit to any chef the theoretical and technical knowledge to work chocolate under its various forms. 
    • Initiation on conceptualization of artistic piece, harmony of forms and colors
  • Course content

    At the end of your professional development course, you will master the following techniques and concepts:

    • Artistic reflection on the making of the chocolate piece
    • Harmonization of the balance in volumes and colors
    • Making molds and dies
    • Making the base and the structure in chocolate
    • Manufacture of chocolate decoration elements (violins, butterflies, ribbons, stems, flowers, etc.)
    • Modeling, brushing, skating and gluing techniques
    • Creation and implementation of a buffet
  • Dates and tuition fees

    Term Dates & Prices

    Select a date
    Mar 30, 2023 - Mar 31, 2023 ( Standard )
    Jun 22, 2023 - Jun 23, 2023 ( Standard )
    Sep 27, 2023 - Sep 28, 2023 ( Standard )
The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update on 05/09/2022