Have you ever enjoyed chocolate so much you wish your career was just… entirely to do with chocolate making?
We get it. And we got your back.
While most culinary schools across the globe offer baking and pastry arts degrees, chocolate specialisations aren’t as common. But if you’re looking to specialise in chocolates, here is a list of programmes worldwide that will let you focus on just cacao in its many forms.
1. Business & Hotel Management School (BHMS) in Lucerne, Switzerland
A well-known institution in Lucerne, Switzerland, BHMS offers a range of degrees in hospitality, business, and culinary arts.
With a focus on practical, hands-on learning with internships, it’s a great option for those looking to get their hands dirty. Or rather, chocolatey.
When it comes to handling chocolate, the school offers four programmes that particularly include the confection in the title.
First is the Swiss Diploma in Pastry, Chocolate, and Bakery, which is a one-year programme that includes one internship. This diploma covers cakes, tarts, and pastries – and yes, chocolate treats.
From there, you can level up to a Higher Diploma in Pastry, Chocolate, and Bakery, another one-year course. It equips students with a range of specialised techniques, such as crafting advanced chocolate pralines. The second half of the programme culminates in a paid internship in Switzerland, or even abroad.
For those looking for a shorter course, there’s a 10-week Certificate in Pastry, Chocolate & Bakery. With 180 hours in the kitchen, this programme seeks to provide a solid foundation for relevant techniques in the kitchen. The Advanced Certificate in Pastry, Chocolate & Bakery, which is another 10-week course, further builds on those techniques.
Those who really want to invest in a bachelor’s degree can also consider their Bachelor of Arts in Culinary Arts, which extends far beyond chocolatiering.
2. Valencia College in Florida, USA
Over in sunny Florida, Valencia College offers an advanced technical certificate for chocolates and confectionary arts. Its Baking and Pastry Advanced Chocolate and Confectionary Arts Certificate is a three-semester programme that prepares students to go directly into a specialised career.
It gives access to state-of-the art production kitchens and facilities with hands-on experience in confectionary artistry, including creating, chocolates, confection, crystalline, and non-crystalline confections, as well as aerated and nougats, and more. Students will be taught by some of the best chefs in the world, including instructors from Walt Disney World and Universal Orlando.
However, to qualify for this course, students must have an Associate of Science degree in either Baking and Pastry Management or Culinary Management at Valencia.
3. Osaka Ecole UMEDA Cooking & Confectionery College
Halfway across the world in Japan, Osaka Ecole UMEDA Cooking & Confectionery College offers a two-year general course for confectionary that involves chocolatier classes.
The programme involves skills development, product research, and professional practice through internships.
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4. École Ducasse in Paris, France
Located in the heart of Paris’s 16th arrondissement, École Ducasse offers a number of chocolate-related programmes. The French school typically does offer them in English, which is a great plus for international students.
They have a two-month French Chocolate and Confectionery Arts Diploma course that covers chocolate fundamental techniques, confectionary, chocolate-based pastry making as well as artistic masterpieces
École Ducasse also has campuses or studios globally. Namely, they’re in the Philippines (Manila), India (Gurugram), Thailand (Bangkok), and UAE (Abu Dhabi). Some of the campuses also offer a one-day chocolate course.
5. Institut Culinaire de France in Bordeaux, France
Over in Bordeaux, Institut Culinaire de France offers an interesting bachelor’s degree in Chocolate/Confectionery & Entrepreneurship, combining production mastery with business management.
The programme is designed to train ambitious entrepreneurs in the fields of pastry, chocolate, confectionery, ice-cream and baking, while intersecting fields of management, marketing, creation, communication and interpersonal skills.
It starts with a core curriculum during the first two years and a specialisation during the third year in pastry, bakery, chocolate/confectionery, or ice-cream.
Throughout their training, students are put in real-life professional situations. They get to design their product line, its packaging, its price line, the design of the shop, and even the promotion of their product ranges while complying with legislation.
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6. Le Cordon Bleu, worldwide
One of the most notable culinary school brands in the world, Le Cordon Bleu hardly needs an introduction. However, they do not offer a programme specific to aspiring chocolatiers. That said, it would be amiss not to include them.
Its Diplôme de Pâtisserie is a renowned programme for those who are serious about becoming not only chocolate makers but quality pâtisserie chefs overall. This programme is offered by Le Cordon Bleu institutes across the globe, from London to Kuala Lumpur.
The Diplôme de Pâtisserie can be completed in six or nine months, with students completing approximately 15 to 18 hours of classroom time per week.
For those who are just interested in doing short courses that can upskill you within the day, though, Le Cordon Bleu institutes across the globe also offer a variety of chocolate-related classes. For instance, Le Cordon Bleu London has a six-hour Easter Chocolate class in March, and a six-hour Introduction to Chocolate Tempering course in April.
