• Innovative 'free from' Bakery & Patisserie course

    9-10 Apr, 2018

Update your knowledge and learn some exciting new patisserie and bakery techniques.  Let us show you how to entice your customers and enhance your product range with the inclusion of chocolate products.

During the course you will have the opportunity to learn more about:

  • Tartletts
  • Individual pastries
  • Entremets
  • Cakes, travel cakes
  • Snacking
  • Praline
    All complying with 'free from trends'
One of the prominent trends in the market at the moment is free from foods, Ryan is well versed in this area and he will share his knowledge to you.

Ryan has had a varied career working in 5* hotels and 3* restaurants in Australia, Germany and the UK and is currently Head of Belgium our flag ship Callebaut academy.

Who should attend:  Professional bakers, hotel patisserie chefs, café owners, product development chefs

By the end of the course: you will leave with a comprehensive knowledge of the latest trends in patisserie and free from products.


Date 9-10 Apr, 2018
Teacher Ryan Stevenson
Price 550 GBP
Language English
Location University College Birmingham
Status Available

Ryan Stevenson

Guest teacher

In 1998 Ryan had his first taste of victory when he won first prize for his sculpted bread at the Queensland Bread Show. Since then Ryan has competed multiple times in the Queensland Bread show coming home every time with first prize. He has also competed multiple times in the World Chocolate Masters where he was twice the Belgium Chocolate Master and also won the prize for best praline in 2009.

Ryan has lived a colourful career that started in Australia, working in the UK, Germany and his current home since 2005 Belgium, gaining experience in 5* hotels and 3* restaurants as well as well-known Belgium pastry shops.  Ryan has been an Ambassador for Cocoa Barry France since 2013.


Level 2


You are working as a professional with a good knowledge about the process of chocolate. You have a good knowledge about tempering of chocolate, basic techniques, etc. So, we won't spend time on theory about tempering and cooling of chocolate.

Designed for participants who are confident with chocolate having worked as a craftsperson for some time or have completed a Beginner Course.


CHOCOLATE ACADEMY™ center United Kingdom, Banbury

The UK CHOCOLATE ACADEMY™ center 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.