Global Swiss Learning | Confectionery Expert Training by Richemont

Learning goals

During this course, participants will:

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage more delicate confectionery products with several new advanced techniques and skills.

Train sugar processing, coating, tempering and modeling techniques to apply to new products.

Integrate new sensory methods for quality control and quality improvement.

Combine ingredients and recipes to create more elaborate end products.

Cross-link techniques and methods from the professional level to create confectionery works of art.

Display precision and finesse in their confectionery style, skills and end products.

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage more delicate confectionery products with several new advanced techniques and skills.

Train sugar processing, coating, tempering and modeling techniques to apply to new products.

Show more goals

Training content

200 hours

Nutrition and raw materials

Confectionery techniques

Confectionery Expert recipes

Download brochure

Training content

200 hours hrs

• Hygiene 2.0
• Nutrition 2.0
• Product groups
• Raw materials 2.0

• Sugar processing
• Sensory testing methods for products

• Kirsch peak
• Nougat truffle
• Mila nut
• Nougat Montélimar
• Caramels mous (fudge)
• Chocolate fantasy shapes

Download brochure

This course is conducted both online and in-person...

Online learning

Learn on any timeline

Flexible, self-paced schedule

Self-guided digital learning

Structured learning path with interactive content

Multi-lingual experience

Courses available in different languages

Accessible anywhere, anytime

With internet access and any device

Get started

Enroll now

This course is conducted both online and in-person...

Blended learning

Online and in-person

The bulk of the material is online (up to 80%)

Locally facilitated

Learners need access to your organization's facilities

Trainer‑led

Conducted locally by trainers

Implementation support

Full implementation support for your organization

Get started

Get a quote

Get started

Online learning

Learn on any timeline

Flexible, self-paced schedule

Self-guided digital learning

Structured learning path with interactive content

Multi-lingual experience

Courses available in different languages

Accessible anywhere, anytime

With internet access and any device

Expanded course options

Blended learning available

upon request.

Get a quote

Enroll now

Culinary Training Program

PROGRAM

Confectionery Training

Essential Culinary Training

What’s a Rich Text element?

The rich text element allows you to create and format headings, paragraphs, blockquotes, images, and video all in one place instead of having to add and format them individually. Just double-click and easily create content.

Static and dynamic content editing

A rich text element can be used with static or dynamic content. For static content, just drop it into any page and begin editing. For dynamic content, add a rich text field to any collection and then connect a rich text element to that field in the settings panel. Voila!

asdasdsad

How to customize formatting for each rich text

Headings, paragraphs, blockquotes, figures, images, and figure captions can all be styled after a class is added to the rich text element using the "When inside of" nested selector system.

This is course 2 of 2 in the Confectionery Training Program.
Learners should complete the Professional Confectionery Training as a prerequisite.
The first course in this program: Confectionery Professional

_{Note: The term “Diploma” refers to GSL’s proprietary international programs and does not represent an academic degree or a Swiss federal (}_{eidgenössisches}_{) qualification. While based on the Swiss EFZ (Eidgenössisches Fähigkeitszeugnis) level chef apprenticeship, GSL Diplomas are not equivalent to a federal diploma. Recognition may vary by country—participants should check with local authorities or employers.}

Why people choose our courses

No items found.

Course gallery

No items found.

Culinary Training Program

Essential Culinary Training

Are you looking to support a non-profit ogranization in implementing this course locally? Join us in our mission to provide free education and training around the world in deserving communities.

Get started

Explore all courses

Our Solutions

About GSL

Courses

Confectionery Expert Training

Learning goals

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage more delicate confectionery products with several new advanced techniques and skills.

Train sugar processing, coating, tempering and modeling techniques to apply to new products.

Integrate new sensory methods for quality control and quality improvement.

Combine ingredients and recipes to create more elaborate end products.

Cross-link techniques and methods from the professional level to create confectionery works of art.

Display precision and finesse in their confectionery style, skills and end products.

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage more delicate confectionery products with several new advanced techniques and skills.

Train sugar processing, coating, tempering and modeling techniques to apply to new products.

Become familiar with several new raw materials and product groups to expand their knowledge.

Understand the specialities of these product groups to help process more challenging products.

Manage more delicate confectionery products with several new advanced techniques and skills.

Train sugar processing, coating, tempering and modeling techniques to apply to new products.

Integrate new sensory methods for quality control and quality improvement.

Combine ingredients and recipes to create more elaborate end products.

Cross-link techniques and methods from the professional level to create confectionery works of art.

Display precision and finesse in their confectionery style, skills and end products.

Training content

Nutrition and raw materials

Confectionery techniques

Confectionery Expert recipes

Training content

Online learning

Learn on any timeline

Self-guided digital learning

Multi-lingual experience

Accessible anywhere, anytime

Blended learning

Online and in-person

Locally facilitated

Trainer‑led

Implementation support

Online learning

Learn on any timeline

Self-guided digital learning

Multi-lingual experience

Accessible anywhere, anytime

Expanded course options

Culinary Training Program

Confectionery​​ Training

Essential Culinary Training

What’s a Rich Text element?

Static and dynamic content editing

How to customize formatting for each rich text

Why people choose our courses

Course gallery

Culinary Training Program

FOR FOUNDATIONS

Ready to empower communities?

Essential Culinary Training

Preview demo lesson

This course includes:

Ready to use learning platform

Ready to use digital learning platform

Access on any device

Interactive learning content

How-to videos

Learning videos

Interactive graphics

Course avatars

Knowledge checks

Course customization option

Interactive learning content

Implementation support

Train-the-trainer program

Practical assignments

Pre- and post-assessments

Progress tracking and reporting

Progress tracking

Progress tracking

NGO-focused competency assessment

Evaluation of competency

Confectionery Training

Trusted by companies
& schools around the world