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Confectionery Professional Training

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.

Swiss Confectionery Professional​​

Learning goals

Get to know the essence of everyday confectionery raw materials and their nutrition.

Use basic chemistry and biology to better understand common confectionery issues and solve problems.

Process raw materials and industry-specific ingredients with fundamental processing techniques.

Create essential chocolate-based products such as truffles and pralines, and a multitude of sub-products.

Integrate everyday confectionery utensils, tools and devices into the workflow, and use them with ease.

Promote personal and public health and hygiene, and an economical use of resources.

Feel confident in starting to create product variations based on the techniques you have learned.

Get to know the essence of everyday confectionery raw materials and their nutrition.

Use basic chemistry and biology to better understand common confectionery issues and solve problems.

Process raw materials and industry-specific ingredients with fundamental processing techniques.

Create essential chocolate-based products such as truffles and pralines, and a multitude of sub-products.

Training content

12 modules
195 hrs

Be safe

Know the science

Confectionery Professional

Blended learning

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%).

Online 80%

Multi-lingual

Courses available in different languages

Top-notch digital learning

Interactive graphics, learning path, avatar guide, quizzes, forum

Online requirements

Internet access and a computer/tablet/ smart phone

On-site 20%

Location

Conducted locally by GSL or in-house / on-campus certified trainers

Evaluation

Trainers test the learners' skill levels in order to evaluate them for final certification​​

Implementation

We offer implementation support for schools and companies

In-person requirements

Learner’s will need access to the company / school’s training facilities (kitchen, production,..)

Culinary Training Program

Confectionery​​ Training Program

Essential Culinary Training

Professional Confectionery​​ Training

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  • This is course 1 of 2 in the Confectionery Training Program.
  • There are no prerequisites for this course.
  • The next course in this program: Confectionery Expert

Why people choose our courses

"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!"

Emerson G.
Emerson G.
GSL student, Brazil

"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.”

Priscila A.
Priscila A.
GSL student, Brazil

"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."

Regina L.
Regina L.
Entrepreneur, Brazil
Explore our courses

Learn about our Confectionery Professional Training

This course includes:

In-depth instructional videos

Hands on exercises

Interactive learning content

Ready to use learning platform

Access on mobile and desktop

Industry certification

Contact sales

Companies & schools that use our courses

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