CHOCOLATE TRADE- CONFECTIONERY

Training profile :

A technician in chocolate trade- confectionery, must be able to:

• Know the raw material and the products with which he works;
• Choose the chocolate, to model it and to make things through it,;
• Carry out the preparation of pieces in chocolate;
• Know recipes and techniques of works related to confectionery , chocolate trade and pastry .

Required abilities :

• Sense of finishing;
• Creativity spirit;
• Exactitude.

Contraindications :

• Physical Handicap (restricted mobility) ;
• Infectious diseases;
• Flavour and aromas allergy.

entrance conditions :

• 3rd year of secondary school education (literary or science)
• Maximum age 25 years ;
• Pre-selection on the basis of knowledge tests;
• psycho-technical test.

Official recognition given to training

the conditions of obtaining of the diploma:

• Continuing examinations;
• Ends of modules assessments
• Training courses;
• Final examinations of the training

Professional prospects :

The candidate may be employed in enterprises of manufacturing of pastry, chocolate and confectionery products. He can create his own enterprise.