Chocolate Bunny Workshop
To enable you to understand how to crystallise chocolate correctly and use a range of moulds.
This course is also available 18 March and 8 April 2017
What will I study?
How to work with chocolate at the correct temperature, how to prepare and fill moulds correctly and how to prepare a range of fillings.
How will I be assessed?
You will be observed working in one of the college kitchens using a range of industry standard equipment to produce hollow chocolate goods and filled chocolates
There are no entry requirements for this course.
You could progress on the Level Two Patisserie and Confectionary course.
For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.