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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
    Sorry. The information is not available at the moment.
The institute reserves the right to modify the induction procedure, fees, dates, organisation, and structure of all its training programmes.

Last page update in August 2023.