CAP Chocolate Maker and Confectioner

The Culinary Institute of France offers high-level professional infrastructure and equipment for training that meets the strictest requirements in terms of ergonomics, quality of knowledge transmission, and safety. Each student has a high-quality workspace that provides them with ease to practice and acquire technical knowledge in the best conditions. Each laboratory accommodates a maximum of 16 students.

All cooking equipment, with thermal insulation, has been selected from the professional range of the French company Pavailler; freezing, rapid cooling, storage, and fermentation equipment comes from the professional range of the manufacturer Hengel; and the stainless steel furniture has been chosen from the range offered by the French company PV Labo Concept located in Burgundy.

INTENSIVE CUSTOMIZED TRAINING
Whether you are passionate about bakery, pastry, ice cream, or want to embrace all these areas at once, the school offers many specialized programs that allow you to successfully complete your project. You will practice as closely as possible with the masters, in small groups of a maximum of 15 students per laboratory. Optimal conditions that allow you to quickly become a skilled and autonomous professional.

TEACHINGS ACCESS TO A WIDE PROFESSIONAL NETWORK
Inst

This intensive training in Chocolate and Confectionery is intended for beginners with no prior experience in this field. The pedagogical method used combines technique, rigor, and excellence to enable students to quickly acquire professional skills and create or take over a chocolate and confectionery shop while bringing their own identity to it.

It prepares students for the Professional Aptitude Certificate (CAP), a level 3 state diploma issued by the French National Education. Students who pass the final exam obtain the title of CAP Chocolatier Confectioner, NSF 221 - level 3, registered in the National Directory of Professional Certifications (RNCP) by order of 21/08/2002. If a student does not pass the final exam, they can still obtain a block of skills if they have validated all the skills related to that block.

The final exam is organized by the Bordeaux Rectorate. Upon obtaining the CAP, students can begin their professional career. In 2022, all students at the Culinary Institute of France passed their CAP Chocolatier exam.

Ability to work independently while respecting instructions and hygiene and conservation rules, aptitude to make decisions and develop a professional project. Skills acquired through professional laboratory simulations and demonstrations.

• At the end of this training, you will be able to:

• Create chocolate products
• Organize your work station
• Apply hygiene and safety standards
• Implement sustainable development recommendations
• Control the quality of production
• Showcase and present products
• Develop your oral expression and confidence
• Gain an understanding of the economic, legal, and social environment of the company

• Methods used:

• Demonstration, practical application in the laboratory
• Practical cases and situations
• Role-playing games to acquire skills
• Illustration of theoretical concepts with concrete examples.

Chocolate processing:

• Chocolate tempering methods (tabling, seeding)
• Molding and creating commercial displays (molding techniques, chocolate cutting, subject spraying)
• Creating chocolate decorations (shavings, fans, elongated shapes, openwork decorations, thickened chocolate)
• Introduction to artistic chocolate pieces

Chocolate candy:

• Manual dipping techniques and candy filling
• Creating ganaches for dipping, molding, and piping
• Infused ganaches, fruit ganaches, butter ganaches, alcohol ganaches, truffles
• Fillings made with praline, flavored almond paste, fondants
• Two-layered candies and fruit pastes
• Bites and snack products
• Introduction to automatic coating machines and coating chocolate balls

Confectionery:

• Red pralines, nougats, caramels, berlingots, almond pastes, pralines, giandujas, marshmallows, candied fruits, fruit pastes, gummy candies

Artistic chocolate pieces:

• Chocolate cutting
• Subject spraying
• Modeling

Chocolate decorations:

• Advanced chocolate decoration techniques

Chocolate-based pastries:

• Cakes
• Classic and modern tarts
• Cakes and travel cakes