Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
Collection
Easter Chocolate Creations - 2027
3 sessions in the year
18 - 20 janv. 2027
25 - 27 janv. 2027
01 - 03 févr. 2027
Duration
The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm).
Audience
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals.
Prerequisites
Basic pastry knowledge and techniques
Language
French or English
Location
École Bellouet Paris 304-306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility.
Conditions
Minimum 2 participants maximum 12 participants
Easter Chocolate Creations - 2027
Create an appealing and efficient-to-produce collection of Easter chocolate pieces. Moulding, assembling, spraying and modelling chocolate techniques allow you to create contemporary pieces suited to the pastry shop.
You'll learn:
Develop a cohesive, appealing, and practical product line for the Easter holidays.
Your program:
Explanations on Chocolate Molding Adhesive Technique Spray Technique Plastic Chocolate Assembly - 2027 Collection Eggs - 2027 Collection
Need information?
Contact Us
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
Find Us
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)