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

Entry requirements

There are no entry requirements for this course.

What next?

You could progress on the Level Two Patisserie and Confectionary course.

Additional information

For start dates and fees, consult the relevant course guides below or you can request a prospectus by post.

Full Time 2017 Higher Education 2017 Apprenticeships Spring Part-time Course Guide 2017