Masterclass - The Art of Confectionery and Chocolate Candies
Taught by Chef Serge Granger
Serge Granger, One of the Best Craftsmen in France - Chocolate Chef 1993 (Meilleur Ouvrier de France - MOF), and member of the French Chocolate and Confectionery Academy, will teach you key knowledge and techniques for perfecting your chocolate skills.
Dates & Times:
- 8am-9am : Welcome and visit of the institute
- 9am-6pm : Course (noon-1pm : lunch included)
Day 2 & 3
- 8am-5pm : Course (noon-1pm : lunch included)
Tuition fees: 1 350 €
Languages: Taught in French and translated consecutively into English.
Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.
Pre-requisites: Le Cordon Bleu Diplôme de Pâtisserie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.