Artisan Chocolate - Dual Certificate Course - Kolkata
Great opportunity to learn Modern Chocolatiere from Master Chef Deepika an International Chocolatier & Patisserie from ENSP, Academy of Pastry Arts Malaysia & Callebaut Chocolate Academy Belgium.
Dual Certificate Course
- - Foundation Skill 1.0
- - Intermediate Skill 2.0
Enroll for this certification course to become part of the changing era of manufacturing delectable Chocolates & Confections.
Sponsors:
- Bakerykart
- Ossoro Flavours
Date, Time & Venue:
- 28th & 29th June, 10 to 6pm
- Foodkraft - 34,Ram Mohan Dutta Road,Off Elgin Ray Street Crossing, Kolkata
No of Seats
Course FEE
Registration Process:
- Pre-registration Compulsory, as seats are limited on first come first serve basis, Last Date to register 15th June 2019
- Pre-Registration FEE: Rs 6000/- to block your seat, through net banking or deposit in below mentioned bank account & balance on the day of class.
- Rs 500 - Early Bird Discount to reference from Bakerykart – Share CODE – BK-KOL-500, valid till 15th May 2019.
A Brief about the Certification Course:
In this certification course you will learn to handle Couverture, modern techniques to create modern chocolatiere and understand market challenges to compete as an exclusive trend setter!
The course would help you understand chocolate science, chef’s best secrets, make your own cocoa butter colors, how use transfer sheets, industries USP and how to create benchmark for your business along with intellectual interaction.
The course is bundled with Foundation to Intermediate level skills, hence saving your time & investment to take ADVANCE LEVEL COURSE!
Who should attend this Course?
If you have little or no experience and looking to fain knowledge on Professional Techniques.
What do you learn?
- Chemistry of Pure Chocolate & Ganache formulation
- Making French recipes from scratch, learn 8 signature recipes of Bonbons, Pralines & Truffles
- Getting creative with Cocoa Butter Colours
- Understand USP, Business Planning, FSSAI Regulations
- Gain access to Vendors & Suppliers
- And much more to master the skills
Module wise Breakup of Course :
Foundation Skill 1.0 - Module 1
- Types of Chocolate, Usage & fats in chocolate
- Selecting Chocolate
- Fundamental Tempering techniques (Tabling, Seeding, Micro & Mycro)
- Importance of temperature & Crystallization
- Intensive 4 recipes
Intermediate Skill 2.0 - Module 2
- Shell Moulding Operation
- How to make Cocoa Butter Colours & learn Colouring techniques
- Dipping techniques, Use of Texture sheets & how to make your own Transfer sheets
- Confectionery ganache & formulations
- Intensive 4 recipes
Yes - I am Interested
