Course Types

The chocolate expertise of Barry Callebaut is most perfectly translated to the design of world class confectionery courses. The courses offered can be taken individually, as part of a package or throughout a number of years. The full range of training take confectionery participants on a journey of discovery from starting with chocolate, to the deepest secrets of the Belgium, Swiss, French and English Chocolate heritages, to how latest techniques, applications and recipes can bring fresh inspiration to national and local chocolate cultures.

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United Kingdom, Banbury | Belgium, Wieze | Switzerland, Zurich | USA, Chicago | Russia, Chekhov | Poland, Lodz | Malaysia, Port Klang | France, Meulan | Canada, St. Hyacinthe | The Netherlands, Zundert | India, Mumbai | China, Suzhou |

The Callebaut, Carma and Cacao Barry brands have been creating specific Chocolate products for Bakers and Patisseries for over one hundred and fifty years. Building on this traditional understanding courses are designed to demonstrate how chocolate is best prepared, handled and presented within the exacting demands of the oven and to show how modern techniques and the latest products can bring fresh delight to customers.

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Belgium, Wieze | USA, Chicago | United Kingdom, Banbury | Russia, Chekhov | India, Mumbai | Poland, Lodz | China, Suzhou | Malaysia, Port Klang | Switzerland, Zurich | France, Meulan | Canada, St. Hyacinthe | The Netherlands, Zundert |

A range of Dessert courses have been created for Restauranters, Kitchen chefs and Caterers of all kinds who are keen to make use of the creative possibilities offered by Chocolate. Courses are connducted by experts in their field and cover traditional and latest styles. Built around specific recipes the training is also intended to inspire participants to create their own innovative and wonderful chocolate desserts which will so excite the end consumer.

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Belgium, Wieze | USA, Chicago | United Kingdom, Banbury | Russia, Chekhov | India, Mumbai | China, Suzhou | Switzerland, Zurich | The Netherlands, Zundert | France, Meulan |

A range of specialised theory courses dealing with Marketing, Merchandising, Presentation, Chocolate Legislation, Food Labelling, Legal Issues, the Art of Chocolate Tasting and Packaging. These short classroom based courses are conducted by experts whose role is to show how a clear understanding of such issues can improve artisanal businesses and careers.

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France, Meulan | Belgium, Wieze | Canada, St. Hyacinthe | USA, Chicago | United Kingdom, Banbury | India, Mumbai | China, Suzhou | Switzerland, Zurich |

Due to an increasing demand from the general public Barry Callebaut has created a series of short courses designed for none professionals fascinated in the history and the application chocolate. An assortment of courses allow the participant to understand the origin of the cocoa bean and its conversion into chocolate, how to use chocolate in the kitchen and how to delight friends and relations with simple chocolate creations.

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Canada, St. Hyacinthe | USA, Chicago | China, Suzhou | India, Mumbai |