You will be able to roast, gum, coat and shine almonds, hazelnuts and other dried fruits.

A part of the programme is reserved for practice, during which the products presented in the theoretical part are made on a small scale.

Different finishes and preservations.

You will be able to make all the ganaches as well as the correct manufacture of the praline masses to avoid the separation of the oil and the fibre which accelerates the migration of the fats for a good cooking and conservation.

A part of the programme is reserved for practice, during which the products presented in the theoretical part are made on a small scale. (Checking shelf life with an AW-meter)

Various Ganaches, Pralines cast in frames.

Découpe préparation des enrobages et décors.

Différentes conservations.

You will be able to roast, gum and coat fragile products (grapes in alcohol, fruit compotes, fruit pastes, use of fragile natural colourings, creation of new decorative finishes, etc.).

Dragibus.

Part of the programme is reserved for practice, during which the products presented in the theoretical part are produced on a small scale.

Various finishes and preservations.

You will be able to make all cast and cut marshmallows as well as honey nougat, nougats, caramels and fudges.

For a good cooking and conservation (check with the AW-meter).

Part of the programme is reserved for practice, during which the products presented in the theoretical part are produced on a small scale.

• Various Caramels and fudges cast in frames and silicone moulds
• Effervescent sugar candy, barley sugar, chewy pasta (hook stretching).
• Various finishes and preservations.

You will be able to make all the ganaches as well as the pralines correctly to avoid the separation of the oil and the fibre which accelerates the migration of the fat.

For good cooking and storage. Also spreads and almond paste.

A part of the programme is reserved for practice, during which the products presented in the theoretical part are made on a small scale. (Checking shelf life with an AW-meter).

• Various ganaches, pralines and gianduja cast in frames. Candies and candy specialities.
• Cutting, preparation of coatings and decorations.
• Various preservations.

You will be able to make all cast and cut fruit pastes as well as gums and jellies.

For a good cooking and conservation (check with a refractometer or thermometer, a PH-meter will also be available to check the acidities).

Part of the programme is reserved for practice, during which the products presented in the theoretical part are produced on a small scale.

• Various fruit pastes, gums and jellies cast in frames and silicone moulds.
• Cutting and preparation of glazes, sugars and waxes.
• Various finishes and preservations.

You will be able to manufacture balanced ganaches as well as the correct manufacture of praline masses to avoid the separation of oil and fibre which accelerates the migration of fats.

For good cooking and storage. Also spreads and almond paste.

A part of the programme is reserved for practice, during which the products presented in the theoretical part are made on a small scale. (Checking shelf life with an AW-meter)

• Various Ganaches, Pralines cast in frames.
• Cutting, preparation of coatings and decorations.
• Various preservations.