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)
Chocolate & Confectionery
Easter Chocolate Creations - New
3 sessions in the year
02 - 04 feb.
09 - 11 feb.
23 - 25 feb.
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 and English, depending on the session
Fee
1316.67 € H.T / 1580 € T.T.C
Location
École Bellouet Paris 304-306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility.
Conditions
Minimum 8 participants maximum 12 participants
Formations certifiées Qualiopi et prises en charge possibles
Easter Chocolate Creations - New
A complete, boutique-ready Easter range. In this exclusive course, Nadir Remaki guides you through the creation of a coherent and festive Easter collectiondesigned for artisan pastry production.
You will learn to create:
• 2 to 3 eye-catching chocolate showpieces, • 2 to 3 individual cakes with seasonal flavours, • 1 signature entremets, • 1 seasonal tart, • Travel cakes and shareable viennoiseries, • 1 or 2 gourmet chocolate bars, • 1 homemade spread, • A small collection of refined confections. The perfect course to build a complete and strategic Easter offering combining creativity, structure and commercial value.
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)