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Chocolatier and Confectioner Training

Chocolatier and Confectioner Training
4 to 360 hours flexible workload
valid certificate in your country

What will I learn?

This training equips you with practical expertise in crafting plated desserts, bonbons, and sugar confections to professional standards. Master chocolate tempering, moulding, enrobing, sugar work stages, and crystallisation, while learning to manage production planning, workflow, food safety, packaging, storage, and shelf-life for consistent flavour, texture, and presentation in every batch.

Elevify advantages

Develop skills

  • Master chocolate tempering using swift seeding, tabling, and moulding methods.
  • Develop sugar confectionery expertise with accurate stages, texture mastery, and traditional sweets.
  • Design contemporary plated desserts featuring balanced compositions, varied textures, and refined portions.
  • Optimise small-batch workflows to produce 50 bonbons alongside dessert plates in a single shift.
  • Implement food-safe storage protocols covering shelf-life, labelling, and core HACCP principles for patisserie settings.

Suggested summary

Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. Lots of valuable information.
WiltonCivil Firefighter

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