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.

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

2023

Mar 30, 2023 - Mar 31, 2023 ( Standard )

€ 1,000.00

Jun 22, 2023 - Jun 23, 2023 ( Standard )

€ 1,000.00

Sep 27, 2023 - Sep 28, 2023 ( Standard )

€ 1,000.00

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

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Artistic Chocolate Piece

Programme details

Term Dates & Prices