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.
This course is conducted both online and in-person...
This course is conducted both online and in-person. Learners study the bulk of the material online (80%). The in-person training sessions are supplemental, and can be done either one-on-one or in groups (20%).
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"The scientific base is extremely important—that is why I admire Richemont and I am proud to be one of the students who is having the opportunity to learn much more than just recipes!"
"I am loving the course I am enrolled in. The course offers me very rich knowledge...The studies are going wonderfully, each class and each module is an incredible and inspiring discovery in the Boulangerie world. I feel privileged and honoured by this opportunity.”
"Learning with Richemont, and their courses, you see real content. They consider those small, but very important details, that no Masterclass is able to teach you."
