|
Are you passionate for chocolate and would like to learn how to learn the art of chocolate-making? Then this new course by the new Chocolate Academy at ITS is for you. The course is based on the knowledge and standards of the Callebaut Chocolatiers of Belgium. Course Code: CS004 Course Title: Starting With Chocolate Aim: The aim of this course is to offer in-depth knowledge in the art of chocolate making. Description: The theoretical and practical topics covered are: · The origins of Cocoa · Chocolate in all its diversity · Preparing chocolate for processing · Making hollow figures and pralines. · Enrobing and decoration techniques Intended for: Professionals and students with a passion for chocolate making. Requirements: Preference will be given to applicants in possession of a Food Handler’s Licence Cat. B - ITS Certificate in Food Preparation and Culinary Arts – Basic Level. Applicants are to provide their own Chef’s Whites (full), Chef’s hat and safety shoes. Prerequisites: Nil Coure dates: 20th April - 21st April, 22nd April -23rd April 2010 Duration: Sixteen (16) hours. Course Fee: €360 Lecturer: Mr Phillipe Vancayseele, Technical Advisor for Callebaut Click here for the full course content. Click here for instructions on how to apply.
|