Do you aspire to be a chocolatier or confectioner? This chocolate course is suited to people who have a highly creative flair. Our newest programme offers you the opportunity to expand your pastry repertoire and place you in the top echelons of the pastry arena.
Entry Requirements: Grade 12 or Diploma in Patisserie or age exemption (23 years old)
- History of chocolate
- Chocolate composition
- Production of chocolate
- Chocolate tempering
- Production of truffles
- Moulding Chocolate
- Production of chocolate desserts
- Chocolate décor
- Chocolate centrepieces
- Capsicum Programme in Chocolate Arts and Confectionery
- Capsicum Certificate of Attendance
On completion of this programme you could be a leading pastry Chef in some of the top hotels and restaurants around the world, or you could open your own patisserie and chocolatier business. Your skills will include the making of gâteaux, truffles, soft centred ganaches, nougats, gum sweets and decorative centrepieces to name but a few. You could supply specialist confectionery and chocolates for events or go into a retail environment. Your qualification will open numerous doors for you. Please note that this programme is only available at our Cape Town and Johannesburg Campuses.