Introduction to the Fundamentals of Chocolate and Confectionery

The main objectives of the program are:

• Master the fundamentals of chocolate work through chocolate making course
• Produce a range of chocolates and confectionery
• Creation of commercial products and displays

All teaching in this program will be in English (guest chefs may speak in French with simultaneous translation). Course materials will be in English.

You do not need to know the French language to be admitted to the program. However it can be helpful for daily life in Paris.  

Contents

The chocolate and confectionery training program teaches students important skills. They learn to make basic items like ganache, praliné, and almond paste.

Students also create fine candies such as pâte de fruit, nougats, and caramels. They explore chocolate crystallization, manual and mechanical dipping techniques, and the creation of artistic decorations for entremets. Additionally, students develop commercial presentation skills by designing window displays and promotional materials, preparing them for the professional world of chocolate and confectionery.

• Creation of basic productions: ganache, praliné and almond paste
• Production of confectionery: pâte de fruit, nougats and caramels
• Production process and different chocolate crystallisation techniques
• Manual and mechanical dipping techniques 
• Creation of commercial material and a window display
• Chocolate decorations for entremets

Frequency

• Classes run from Monday through Friday
• A general week includes 35 hours

The learning methods in the chocolate and confectionery training program are designed to provide students with both technical expertise and creative skills. The curriculum combines theoretical knowledge with practical experience to ensure a comprehensive understanding of the craft.

Professional demonstrations allow students to observe expert techniques and industry best practices firsthand. Hands-on practice is a key component, as students are encouraged to create all products themselves, refining their skills through direct experience.

Applied technology is also integrated into the training, helping students understand the scientific and technical aspects of chocolate and confectionery production. Additionally, critical analysis of their creations enables students to evaluate texture, flavor, and presentation, fostering a mindset of continuous improvement and innovation. Through this well-rounded approach, students gain the expertise needed to excel in the world of chocolate and confectionery.

• Demonstrations of professional practices
• Hands-on practice: students make all products themselves
• Applied technology
• Critical analysis of productions

After completing a training program in chocolate and confectionery, graduates have access to a wide range of career opportunities, allowing them to showcase their creativity and expertise in various sectors. They After completing a training program in chocolate and confectionery, graduates have access to a wide range of career opportunities, allowing them to showcase their creativity and expertise in various sectors. They can join artisanal chocolate shops, where they will work with cocoa beans to create exquisite pralines, truffles, and other gourmet delights.

Some choose to work for prestigious chocolate houses or high-end pastry shops, contributing their confectionery skills to enhance dessert collections and meet the expectations of a demanding clientele. Luxury hotels and fine dining restaurants also seek skilled chocolatiers to elevate their dessert menus with original and refined creations.

For those looking to innovate, the food industry offers opportunities as product developers or production managers, contributing to the creation of new confections for large-scale distribution. Entrepreneurship is another exciting path—graduates can open their own chocolate shop, launch a confectionery brand, or offer immersive chocolate experiences.

Additionally, some may choose to share their passion through teaching, leading workshops, or even writing about chocolate and confectionery. Whether working in an artisanal workshop, a boutique, or a research lab, experts in chocolate and confectionery have a promising future, combining passion with excellence.

After training in chocolate and confectionery, graduates may choose to continue their studies to deepen their skills and expand their professional opportunities. They can specialize further by integrating advanced training in chocolate, pastry or confectionery, offered by prestigious schools in France and internationally.

At Ferrandi Paris, graduates of the “Fundamentals of Chocolate and Confectionery” program can pursue their studies through the following training courses:

• Bachelor in Culinary Arts and Entrepreneurship
• Introduction to the Fundamentals of French Pastry
• Introduction to the Fundamentals of Bread Baking & Viennoiseries
• Intensive Professional Program in French Pastry
• Advanced Professional Program in French Pastry

The tuitions fees for this program are 4,500 Euros (Tax included)