Chocolatier and Confectioner Training
Gain expert skills in chocolatier and confectioner techniques, including precise chocolate tempering, bonbon making, sugar confectionery stages, modern plated dessert design, HACCP food safety standards, and efficient small-batch production for high-end pastry operations and dessert menus. Ideal for professionals seeking boutique excellence.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course provides hands-on training in crafting premium chocolates, bonbons, sugar confections, and plated desserts. Master tempering techniques, sugar work stages, production planning, workflow efficiency, food safety protocols, packaging, and storage to ensure consistent quality, flavour, texture, and presentation in boutique settings.
Elevify advantages
Develop skills
- Master chocolate tempering using quick seeding, tabling, and moulding methods.
- Develop sugar confection expertise with accurate stages, texture mastery, and traditional sweets.
- Design contemporary plated desserts featuring balanced compositions, textures, and portions.
- Optimise small-batch workflows to produce 50 bonbons and plates in a single shift.
- Implement food-safe storage practices, including shelf-life management, labelling, and HACCP principles.
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.What our students say
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