Tutors: Mark Tilling Chocolatier and GBBO Crème de la Crème Winner 2015; Carol Schnegg MCGB, Pastry Chef Lecturer
A fun, two-day skills course which covers a range of skills from tempering chocolate to making moulded chocolates with exciting fillings and different chocolate techniques.
Learn how to create a tasty dessert developing skills of mirror glazes and decorating techniques. You’ll get the opportunity to try the new ruby chocolate and the amazing gold chocolate!
There are no specific entry requirements for this course.
There are no assessment methods for this course.
Fees quoted apply to courses starting in the academic year 2020/21 (August 2020 – July 2021). There may be a slight increase in fees for courses starting 2021/22.
If you are aged 16-18, due to Government funding, tuition fees may not be applicable for your course. (Please note: this does not apply to Foundation Degrees or Access to Higher Education courses, and other courses not eligible for public funding.)