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Gain the knowledge to prepare tables and hot and cold drinks and the confidence to take orders, make informed recommendations and manage customer expectations with skill and expertise.
In this in-depth training, based on the professional confectionery program taught in Switzerland, students learn the art of handmade chocolate and couverture products like pralines and truffles.
Learn the culinary basics in the fundamentals of the kitchen modules and our food knowledge and science modules. Practice what has already been learned with the help of 50+ foundational interactive recipes.