

Objectives and contents of the course
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.
Prerequisites
Confirmed confectioner chocolatier
Duration and organisation
For this training we have planned 2 days (based on 7 hours/day)
Training carried out on your premises with a maximum of 8 trainees.
Accessibility for people with disabilities
Please consult us so that we can adapt the conditions of access and reception for people with disabilities.