Chocolate showpieces - Christmas
Using both traditional and new processing techniques, you will learn how to create smaller showpieces with an attractive and saleable character. You will also learn techniques such as assembling, modelling, colouring, airbrushing, etc. With different techniques, you will create yur own and personalised showpieces.
| Date | Name | Level | Price | Language | Brand | Location | Status |
|---|---|---|---|---|---|---|---|
| Nov 26-27, 2012 | Chocolate showpieces - Christmas |
|
CAD 575 | English | All brands | Canada, St. Hyacinthe | Waiting List |
More info:
Teacher Philippe Vancayseele,
Course level,
General Information,
Our CHOCOLATE ACADEMY™ center
Philippe Vancayseele
Technical advisor
Trained as patissier-chocolatier at the Brussels Culinary Institute. He coordinates the Ambassadors Club in Belgium and gives lectures worldwide. He is appreciated for his insight and clear explanations.
Level 3
Advanced
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
Class size is from 8 to 10 people
Class is from 9:00 am to 5:00 pm
You must attend the full course in order to receive your
certificate.
Tuition fees include:
- course binder
- lunch (should you have any allergies or food restrictions, please advise us)
- lab coat and kitchen tools
Upon registration, you will be asked about your level of chocolate (or pastry) knowledge to ensure you are enrolling for classes that are at an appropriate level.
DRESS CODE
Casual
The CHOCOLATE ACADEMY™ center will provide lab coat and hair net.
You must wear socks and closed shoes to be allowed in the
kitchen-lab.
AIRPORT
Trudeau Airport (YUL), Dorval (Montreal), QC
CHOCOLATE ACADEMY™ center Canada, St. Hyacinthe
Learn from the best as you explore the many
possibilities of chocolate mastery at the Barry Callebaut Chocolate
Academy.
Nestled in the province of Quebec – North America’s capitol of Joie
de Vivre – the CHOCOLATE ACADEMY™ center is a school and resource center
dedicated entirely to chocolate. The beautiful city of St.
Hyacinthe, is an interesting fusion of rural simplicities and new
urban methods; most consider it a “country and heritage
getaway.”
Chocolate artisans of all levels will enjoy learning diverse
chocolate applications
and processing techniques, from the creation of the classics to the
latest chocolatemaking trends. Personalized service and small
classes put creativity, innovation and proficiency first.
You’ll also receive on-the-spot technical advice from our Barry
Callebaut Technical
Advisors, Chocolate Ambassadors and master chocolatiers who share
their passion for chocolate and expertise in working with
Callebaut, Cacao Barry and Carma products.
The Barry Callebaut CHOCOLATE ACADEMY™ center Canada is certified by the
CPMT (Commission des partenaires du marché du travail) of Quebec.