Post by foodcraft on Jun 16, 2015 11:58:44 GMT -5
CHOCOLATE CRAFT & CONFECTIONERY
This course highlights the making of small-batch bean-to-bar chocolate and handmade confections. Students will learn the tricks of the trade and hands-on techniques required to get cacao from tree to chocolate bar. Class days are hosted by established artisan chocolate makers in the Bay Area who will share practitioner skills as well as personal details about their businesses hosted in the actual kitchens and facilities their confections call home.
ALUMNI TESTIMONIAL
“The broad scope of curriculum has helped me immensely as both an aspiring business owner, and as a production lead in a steadily growing start-up. Although going into the course I had some experience-based knowledge of the industry, being able to visit multiple production facilities in various branches of the chocolate industry and to have personal access to business owners for advice has enabled me to be a more versatile chocolatier. The shared experiences of other chocolatiers in the Bay Area has enriched my potential to help NeoCocoa grow into a local icon.
In addition, the course gave me access to information on the business and administrative aspect of the chocolate industry. I have no formal business training, and previously had no knowledge as to how to catch up without going back to college. The seminars in marketing, funding, and the start-up panel gave me a more realistic view of the balance among business acumen, marketing, and production. The resources made available to us is invaluable. I will keep my notes from this class forever!” -Amanda Garcia (product development, NeoCocoa)
COURSE SCHEDULE
JULY 11 – AUGUST 8, 2015
COURSE FEE
$1200 includes full five-week course, materials & lunches.
Payment plans and financial aid available.
*Applications for course enrollment and aid
must be submitted by July 4th.
www.foodcraftinstitute.org/courses/chocolate-craft-confectionery
One-Pager_ChocolateCraftConfectionery_2015.docx (315.45 KB)
This course highlights the making of small-batch bean-to-bar chocolate and handmade confections. Students will learn the tricks of the trade and hands-on techniques required to get cacao from tree to chocolate bar. Class days are hosted by established artisan chocolate makers in the Bay Area who will share practitioner skills as well as personal details about their businesses hosted in the actual kitchens and facilities their confections call home.
ALUMNI TESTIMONIAL
“The broad scope of curriculum has helped me immensely as both an aspiring business owner, and as a production lead in a steadily growing start-up. Although going into the course I had some experience-based knowledge of the industry, being able to visit multiple production facilities in various branches of the chocolate industry and to have personal access to business owners for advice has enabled me to be a more versatile chocolatier. The shared experiences of other chocolatiers in the Bay Area has enriched my potential to help NeoCocoa grow into a local icon.
In addition, the course gave me access to information on the business and administrative aspect of the chocolate industry. I have no formal business training, and previously had no knowledge as to how to catch up without going back to college. The seminars in marketing, funding, and the start-up panel gave me a more realistic view of the balance among business acumen, marketing, and production. The resources made available to us is invaluable. I will keep my notes from this class forever!” -Amanda Garcia (product development, NeoCocoa)
COURSE SCHEDULE
JULY 11 – AUGUST 8, 2015
COURSE FEE
$1200 includes full five-week course, materials & lunches.
Payment plans and financial aid available.
*Applications for course enrollment and aid
must be submitted by July 4th.
www.foodcraftinstitute.org/courses/chocolate-craft-confectionery
One-Pager_ChocolateCraftConfectionery_2015.docx (315.45 KB)