Chocolate Making Two Day Programme

Limit space available, successful applicants are required to provide their shoe, uniform size and pay 30 days advance of programme. Dates will be posted on the School Website in June of each year.

Quick Programme Summary

Description

Chocolate and Confections Course (stage 1)

This Practical two day course for beginners, the programme we will help the learner to understand chocolate tempering and will also cover basic techniques required to pipe chocolate, moulded chocolate and dip chocolates. In this hands on class designed especially for beginners, you will learn how to prepare impressive and incredibly delicious chocolates. Whether your weakness is white, milk or dark chocolate, you'll prepare a selection of dipped and moulded chocolates using the finest ingredients. You will also have the opportunity to discuss equipment information, storage practices and important tips for chocolate making success. At the end of this course you will be able to sample your handmade creations and take home the rest to your family and friends.

Day Two Chocolate course. (stage 2)

 Day two of the course will help develop the learners’ skills and artistic ability to create a competition chocolate showpiece using some of the latest decoration techniques. It will also cover the skills required to produce Marbled chocolate, chocolate spraying, use of chocolate noodles, moulded chocolates, truffles and dipped chocolates. The object of this course is for the learner to understand and put into practice techniques and procedures necessary to produce quality chocolate work and other chocolate candies. At the end of this course you will be able to sample your handmade creations and take home the rest to your family and friends.

Duration

Subject to demand the course will be offered in a flexible format either in the morning 9am 2pm or 4pm to 9pm (Mon-Sat) over 2 Days for (5hrs each day). Price includes chefs jacket, safety shoes and apron. Programme will run in May, June and July or over two (Saturdays) during the academic year.

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). 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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