Artistic Chocolate Piece

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

Prerequisites:
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: €1,000
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.

Funding
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.

Entrepreneur:
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.

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

Programme details

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