To enable you to understand how to crystallise chocolate correctly and use a range of moulds.
What will I study?
How to crystallise a range of types of chocolate and fill a selection of moulds. You will also learn how to make a range of flavoured chocolate ganaches.
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 to 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.