The Art of Confectionery

• The teaching approach focuses on involving participants through interactive and hands-on methods
• The Chef Instructor, accompanied by a translator, will begin by presenting the programme before demonstrating each recipe to the participants. Participants will then work individually or in pairs to prepare their own creations
• At the end of the training programme, the Chef and participants will create a presentation buffet to showcase the different products

As this is a non-certifying programme, there is no formal end-of-programme assessment. However, a discussion session is scheduled at the end of the programme to enable participants to take stock of what they have learned.

A Le Cordon Bleu institute certificate of participation is awarded to all participants at the end of the programme.

• The training programme is taught in French and consecutively translated into English
• The classrooms are equipped with professional equipment
• We recommend that you dress comfortably with closed-toe shoes, trousers and long sleeves. Le Cordon Bleu students or alumni may wear their Le Cordon Bleu student uniform if they wish.