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 is intended for an audience with no prior experience in ice cream making. The pedagogical method used combines technique, hygiene, taste, and excellence to enable students to quickly find employment and create or take over an ice cream shop while bringing their own identity to it. It prepares students for the Certificat d'Aptitude Professionnelle (CAP), a level 3 state diploma issued by the French National Education system, as well as the Title of CAP Glacier Manufacturer, NSF 221 - level 3, registered in the National Directory of Professional Certifications (RNCP) by decree of 16/12/1992. If the student fails to obtain the RNCP title, it is important to note that if they have validated all the skills of a block, that block of skills is acquired. The final exam is organized by the Bordeaux Rectorate. Once the CAP is obtained, the student can begin their professional career.

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:

• Produce ice cream products
• Organize your work station
• Apply hygiene and safety standards
• Implement sustainable development recommendations
• Control the quality of production
• Present and showcase 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
• Case studies and practical situations
• Role-playing games to acquire skills
• Illustration of theoretical concepts with concrete examples

Analytical table:

How to establish an analytical table: calculate and balance a mix and identify quality criteria for a product

Non-churned frozen products:

• Perfect frozen desserts
• Frozen mousses
• Frozen soufflés
• Frozen sabayons

Pastry, confectionery and chocolate products:

• Ganaches
• Creams
• Caramels
• Nougatines
• Glazes
• Meringues
• Cornet, waffle and crepe dough
• Biscuits and sponge cakes
• Crumbly doughs

Ice cream, frozen desserts and sorbets:

• Fruit ice creams
• Chocolate ice cream
• Yogurt ice cream
• Fruit sorbets
• Alcohol and liqueur sorbets

Frozen compositions:

• Ice cream sundaes
• Vacherins
• Frozen desserts
• Frozen logs
• Frozen charlottes
• Norwegian omelettes
• Frozen verrines
• Regional specialties and frozen centerpiece cakes

Ice sculpture