Introduction Professional Chocolate Making

Please note that this programme is moving towards validation and may have academic approval by September as a certified programme.

Quick Programme Summary

Description

This programme covers the practices of tempering, decorating, dipping and moulding chocolate. The learner will comprehend what determines its quality, flavour and texture in order to create successful recipes for Gateaux, pastries, show pieces, petite fours, coatings and chocolate run-outs. The history of chocolate and the fundamentals of chocolate production are all covered in detail. This programme is thought using the latest techniques and innovative methods in handling chocolate. The learner will prepare and use such delicacies as fondants, pralines, Macaroons, nougatines and will also prepare and decorate elaborate candies and truffles.

Duration

Subject to demand, the course will be offered in a flexible format either in the morning and afternoon 9am-1.30pm, or evening 5pm to 9pm over 1 Semester (48hrs).

Entry Requirements

Entrants should be mature students (23 years +). Applicants below this age threshold can apply and will be considered based on their previous industry experience and or their previous accredited certified learning. No previous experience required for entry level modules. Advanced level modules may have pre-requisite modules or/and relevant industry experience requirements. Applications for exemptions will be considered on a case by case basis. Entrants may be required to attend for an interview.

Programme Fee

To be announced.  Please contact the school for further details.

Award

Certificate in Continuing Professional Development of the Dublin Institute of Technology with the appropriate module title. Students who successfully complete the examinations or skills assessment will be considered for exemption from the equivalent subject on the relevant Degree programme.

How to Apply/Enrol

Completed application forms should be returned to the School of Culinary Arts and Food Technology (address below) by Thursday, 1st September 2011. As the number of places is limited, candidates may be short-listed on the basis of information supplied on the application form. Late applications may be considered should vacancies remain. Candidates will be notified of the outcome or of any short listing procedures. 

Further information is available from

Fabiola Hand

School Secretary

School of Culinary Arts & Food Technology

DIT Cathal Brugha Street

Dublin 1

Tel: 01 402 4344

Email: scaft@dit.ie

Fax: 01 402 4499

Please note:  All modules are offered subject to the level of demand and availability of facilities.

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