预定即将在 巧克力学院™ 中心开设的课程 巧克力学院™ 中心欢迎希望发展和完善巧克力技能的专业厨师和工匠。 大多数课程都是实践性的，将涵盖帮助您将业务提升到新水平的技术和配方。 What type of business are you interested in? Confectionery Confectionery Bakery & Pastry Bakery & Pastry Gelato Gelato Horeca Horeca Manage all filters 地点 Brasil, São Paulo USA, Chicago Switzerland, Zurich United Kingdom, Banbury Poland, Lodz Canada, Montreal Germany, Köln Spain, Barcelona 比利时, Wieze Chocolate Academy Dubai Italy, Milan South Africa 10039 Serbia, Belgrade Japan, Tokyo USA, New York India, Mumbai Greece, Athens Russia, Moscow 业务类型 Confectionery Bakery & Pastry Gelato Horeca 日期 开始 结尾 应用 条状/片状巧克力 模压夹心巧克力和果仁糖 主题定制模具 松露 糖果类 糖果 布朗尼 松饼和速食面包 旅行蛋糕 冷冻甜点 冷冻三明治 冰淇淋和意大利冰淇淋 雪芭 饼干 蛋糕 巧克力蛋糕 单人份甜点和糕点 果仁糖 点蘸和包裹 四果巧克力 多人分享甜点 一般蛋糕 提拉米苏 经典烘焙食品 乳酪蛋糕 馅饼 厨师 Alexis Michaut Paul Yochum Domenica Lazo Leon Krohn Mark Tilling Julie Sharp Kamil Szulc Philippe Vancayseele Nicolas Dutertre Russ Thayer Lothar Buss Josep Maria Ribé Enric Monzonis Padilla Albert Daví Ramon Morato Xavier González Alexandre Bourdeaux Emmanuel Ryon Bertrand Busquet Minette Smith Francisco Moreira Dimitri Fayard Miquel Guarro Carreras Panagiotis Samaras Christophe Morel Romain Renard Laura Gonzalez Richard Hawke Melissa Coppel Dries Delanghe Enric Rovira Montesinos Emmanuele Forcone Montserrat Saperas David Gil Marta Giorgetti Raúl Bernal Diego Poli Alberto Simionato Anne Coruble Ciro Fraddanno Arno Ralph Alissa Wallers Rémy Delette Kohei Ogata Nicoll Notter Oskar Wiewiórski Michał Kleiber Caio Corrêa Pratik Deshmukh Ilias Nikola Frank Carrieri Alexey Grebenshikov Language 葡萄牙语 English 德语 波兰语 法语 西班牙语 荷兰语 意大利语 日语 希腊语 俄语 Leave this field blank Manage segment & other filters 选定的筛选条件: Bakery & Pastry - remove filter Gelato - remove filter Horeca - remove filter English - remove filter Results Vegan Tea Time 04 Nov 2024 中级 Domenica Lazo Domenica Lazo Vegan Tea Time Chocolate Fundamentals - English 11 Nov 2024 - 13 Nov 2024 初级 Philippe Vancayseele Philippe Vancayseele Chocolate Fundamentals - English Workshop 100% Colors - How to Color Moulds 14 Nov 2024 初级 Philippe Vancayseele Philippe Vancayseele Workshop 100% Colors - How to Color Moulds Tasteful Spreads and Tempting Snacks 19 Nov 2024 - 20 Nov 2024 中级 Alexandre Bourdeaux Alexandre Bourdeaux Tasteful Spreads and Tempting Snacks Creative Ice creams 25 Nov 2024 - 27 Nov 2024 中级 Russ Thayer Russ Thayer Creative Ice creams Introduction to Chocolate Skills Level 1.0 25 Nov 2024 - 26 Nov 2024 初级 Pratik Deshmukh Pratik Deshmukh Introduction to Chocolate Skills Level 1.0 Chocolate Skills 2.0 - The Next Level 28 Nov 2024 - 29 Nov 2024 中级 Pratik Deshmukh Pratik Deshmukh Chocolate Skills 2.0 - The Next Level Valentine's Day Amenities 13 Jan 2025 高级 Nicoll Notter Nicoll Notter Valentine's Day Amenities Chocolate Easter Eggs - 1 Day Course 14 Jan 2025 初级 Julie Sharp Julie Sharp Mark Tilling Mark Tilling Chocolate Easter Eggs - 1 Day Course Shelf Life with Alexandre Bourdeaux 28 Jan 2025 - 29 Jan 2025 中级 Alexandre Bourdeaux Alexandre Bourdeaux Shelf Life with Alexandre Bourdeaux Czekoladowe przekąski - Alberto Simionato 04 Feb 2025 - 05 Feb 2025 中级 Czekoladowe przekąski - Alberto Simionato Individual Pastry by Miquel Guarro 17 Feb 2025 - 19 Feb 2025 中级 Miquel Guarro Carreras Miquel Guarro Carreras Individual Pastry by Miquel Guarro Alternative Pastry by Marike Van Beurden 25 Feb 2025 - 27 Feb 2025 中级 Alternative Pastry by Marike Van Beurden Individual Pastry by Miquel Guarro 04 Mar 2025 - 06 Mar 2025 高级 Miquel Guarro Carreras Miquel Guarro Carreras Individual Pastry by Miquel Guarro Contemporary Viennoiserie & Baked Snacks 17 Mar 2025 - 18 Mar 2025 中级 Dimitri Fayard Dimitri Fayard Contemporary Viennoiserie & Baked Snacks Vegan pastry : petits gâteaux and tarts 01 Apr 2025 - 02 Apr 2025 中级 Richard Hawke Richard Hawke Vegan pastry : petits gâteaux and tarts Creative & Innovative Pastry 06 May 2025 - 08 May 2025 中级 Francisco Moreira Francisco Moreira Creative & Innovative Pastry Modern pastry ideas 19 May 2025 - 20 May 2025 中级 Francisco Moreira Francisco Moreira Modern pastry ideas Pagination Current page 1 Page 2 下一个
Chocolate Fundamentals - English 11 Nov 2024 - 13 Nov 2024 初级 Philippe Vancayseele Philippe Vancayseele Chocolate Fundamentals - English
Workshop 100% Colors - How to Color Moulds 14 Nov 2024 初级 Philippe Vancayseele Philippe Vancayseele Workshop 100% Colors - How to Color Moulds
Tasteful Spreads and Tempting Snacks 19 Nov 2024 - 20 Nov 2024 中级 Alexandre Bourdeaux Alexandre Bourdeaux Tasteful Spreads and Tempting Snacks
Introduction to Chocolate Skills Level 1.0 25 Nov 2024 - 26 Nov 2024 初级 Pratik Deshmukh Pratik Deshmukh Introduction to Chocolate Skills Level 1.0
Chocolate Skills 2.0 - The Next Level 28 Nov 2024 - 29 Nov 2024 中级 Pratik Deshmukh Pratik Deshmukh Chocolate Skills 2.0 - The Next Level
Chocolate Easter Eggs - 1 Day Course 14 Jan 2025 初级 Julie Sharp Julie Sharp Mark Tilling Mark Tilling Chocolate Easter Eggs - 1 Day Course
Shelf Life with Alexandre Bourdeaux 28 Jan 2025 - 29 Jan 2025 中级 Alexandre Bourdeaux Alexandre Bourdeaux Shelf Life with Alexandre Bourdeaux
Czekoladowe przekąski - Alberto Simionato 04 Feb 2025 - 05 Feb 2025 中级 Czekoladowe przekąski - Alberto Simionato
Individual Pastry by Miquel Guarro 17 Feb 2025 - 19 Feb 2025 中级 Miquel Guarro Carreras Miquel Guarro Carreras Individual Pastry by Miquel Guarro
Alternative Pastry by Marike Van Beurden 25 Feb 2025 - 27 Feb 2025 中级 Alternative Pastry by Marike Van Beurden
Individual Pastry by Miquel Guarro 04 Mar 2025 - 06 Mar 2025 高级 Miquel Guarro Carreras Miquel Guarro Carreras Individual Pastry by Miquel Guarro
Contemporary Viennoiserie & Baked Snacks 17 Mar 2025 - 18 Mar 2025 中级 Dimitri Fayard Dimitri Fayard Contemporary Viennoiserie & Baked Snacks
Vegan pastry : petits gâteaux and tarts 01 Apr 2025 - 02 Apr 2025 中级 Richard Hawke Richard Hawke Vegan pastry : petits gâteaux and tarts
Creative & Innovative Pastry 06 May 2025 - 08 May 2025 中级 Francisco Moreira Francisco Moreira Creative & Innovative Pastry
Modern pastry ideas 19 May 2025 - 20 May 2025 中级 Francisco Moreira Francisco Moreira Modern pastry ideas
