The world over, chocolate making is becoming more and more complex and specialised. Up until just a few years ago, chocolate work was a nimble component of pastry education, but today it has metamorphosed into an independent field of study and practice. And this field is evolving so rapidly that a generic skill set will no longer stand the test of time. Our chocolatier program incorporates this change of emphasis with a knowledge-based hyperspecialisation in chocolate.
We offer a hands-on classroom based series of courses built on levels of progressive difficulty. The core curriculum consists of four levels, which may be completed individually – one at a time – or all at once as part of our consolidated master chocolatier program. The normative period of training in the master chocolatier program is nine days, and students have to complete all core units, with additional options for specialisation under separate categories called electives.
The program offers flexibility both in the selection of courses and in the sequence and pace of electives. The only restriction being that the units in the core be completed in the correct order as each course assumes familiarity with concepts and techniques covered in the preceding levels. If you are confident with all the techniques covered in a specific level, you may apply for an exemption and directly move on to the next level in the sequence.
“I wish sometimes that chefs would stick to what they are good at. You can’t do everything, and if you try to do everything, you compromise with your craft. It drives me crazy when culinary schools try to pitch you every single fare available. Most don’t do justice to chocolate.”
- Arti Dhingra, Principal Chocolatier
|1||Basic Chocolates||1 day|
|2||Liquid-Filled Chocolates||1 day|
|3||Couverture Chocolates||2 days|
|4||Chocolate Confections||3 days|
|Chocolate Truffles||2 days|
|Pralines & Bonbons||2 days|
|Chocolate Merchandising||2 days|