Develop your confectionery professionals in-house with this foundational course in confiserie. Based on the professional confectionery program taught in Switzerland, this course provides professionals with the baseline they need to develop their craft.
During this course, participants will:
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%).
This course is conducted both online and in-person...
This course is conducted online and in-person. Participants will study the Fundamentals and Methods and implementation in online sessions. The final assessment can take place either online or locally, in-person.
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. The in-person training sessions are supplemental, and can be done either one-on-one or in groups.
This course is conducted both online and in-person...
This course combines in-depth online learning and practical assignments to upskill your employees. Learners study on our learning platform, which includes the following:
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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."
"The GSL | Richemont courses offered me a deep immersion into both the theoretical and practical foundations of gastronomy. Each module served as a gateway to a universe of techniques that go beyond mere recipes, opening up endless possibilities for creating signature dishes."
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