![]() ![]() ![]() Professional experience is also key, with apprenticeships being a great route to becoming a chocolatier. The second is the Confectionary Arts & Entrepreneurship Bachelor’s degree-a three-year course designed to train ambitious candidates not only in chocolate, but also in the fields of pastry, confectionery, ice-cream and baking, while building on the cross-disciplinary fields of management, marketing, communication and interpersonal skills. The first is the Professional Certificate, which is a six-month intensive course covering all the relevant techniques, skills and knowledge required to be employable and have a successful career. Training can be undertaken at a culinary school such as Institut Culinaire de France, which offers two options for budding chocolatiers. It’s a competitive industry so having professional qualifications is recommended in order to give you the edge. They may work in a specialist chocolate shop, whether artisanal, independent or part of a worldwide group, or indeed as part of a professional kitchen or at the production facilities of a chocolate manufacturer. They may be salaried or self-employed and can become a Master Chocolatier once they have acquired the relevant skills and experience. They may be responsible for the whole process from start to finish, from devising a recipe, through to making the product, and finally packaging, displaying and selling. ![]() Put simply, a chocolatier can be defined as someone who makes and sells confectionery made from chocolate. ![]()
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