Introduction to Chocolate Course (1 day)
Who should attend: Chefs
Brief: This course will teach the science of tempering chocolate allowing attendees to create moulded chocolates and inspirational chocolate decorations for plated desserts.
Result: Gain confidence in working with chocolate, adding value, personal satisfaction and consumer appeal to any restaurant table.
| Date | Name | Level | Price | Language | Brand | Location | Status |
|---|---|---|---|---|---|---|---|
| 4 Oct, 2010 | Introduction to Chocolate Course (1 day) |
|
GBP 153 | English |
|
Banbury, UK | Available |
Other course date(s): 4 Apr, 2011 (English)
Other Courses
- Workshop 1 - Introduction to Chocolate course
- Workshop 2 - Advancing Skills, Practical Chocolate Course
- Workshop 3 - Practical Recipe Development Course - 1 day
- Captivating Flavour Combinations Chocolate Course
- Specialised Innovative Nut Based Handmade Chocolate Course
- Workshop 3 - Practical Recipe Development Course
- Special Liqueur Focused Confectionery Course
More info:
Teacher Beverley Dunkley,
Course level,
Our Chocolate Academy
Beverley Dunkley
Technical advisor
On leaving college in 1982, Beverley became Head Pastry Chef at a leading Country House Hotel in the Midlands. She then relocated to Switzerland and Luxembourg where she worked as a specialist in both sugar work and patisserie. Beverley returned to the UK in 1990 at which time she became a college lecturer. In 1995 Beverley joined Barry Callebaut’s sales force becoming the Head of Academy in 2005.
Level 1
Beginner
You are working as a professional or want to start up a business, and you have less or no experience in the field of chocolate.
Chocolate Academy Banbury, UK
The UK Chocolate Academy is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.
Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.
We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.
We would welcome the opportunity to share with you our passion
and expertise to expand and fulfil your chocolate creativity.