Programme in Chocolate Arts and Confectionery
Have you always wanted to become a chocolatier or confectioner? Get started with Capsicum's Programme in Chocolate Arts and Confectionery. Learn how to use chocolate molds and create professional chocolate recipes. Learn how to make your own fillings from scratch, learn how to temper, pipe & dip plus decorate chocolates. This chocolate arts course is suited to people who have a highly creative flair. Our newest course in chocolate arts offers you the opportunity to expand your pastry repertoire and place you in the top echelons of the pastry arena.
Discover different flavours of chocolate through our dynamic chocolate course, understanding the techniques and methods utilised to create many of the famous confectionery items we all know and love. Our Chocolate Arts programme is unique and a wonderful way to learn about chocolate:
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. Our chocolate course will allow you to experience and work at different levels with chocolate. 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.