Intermediate

Location:: Belgium, Wieze
Date:: 18 Mar 2024 - 19 Mar 2024
Duration:: 2 days
Primary course language:: French
Secondary course language:: Dutch
Price:: 550.00 EUR
Segment:: Chocolate Confectionery
Class size:: 13

Tijdens deze cursus leer je hoe je verschillende producten maakt in de wereld van de chocolade; van bonbons tot repen en snacks. Je mag een verscheidenheid aan producten verwachten die zijn afgestemd op de nieuwste technieken en trends.
Ganaches, vruchtenpasta's, karamels en giandujas zijn slechts enkele van de vullingen die je tijdens deze 2 dagen zal zien. We zullen ook aandacht besteden aan spuitdecoraties met cacaoboter en afwerkingen die je etalage nog meer laten stralen.
Laat je begeleiden door onze chefs Dimitri Salmon en Dries Delanghe en ontdek de eindeloze mogelijkheden van de chocoladewereld!

Deze cursus is gericht tot professionele chocolatiers die hun vaardigheden willen vervolmaken en tijdens de cursus kan je zelf aan de slag.

Pendant ce cours, vous apprendrez à fabriquer différents types de produits dans le monde de la chocolaterie; des bonbons aux barres et snacks. Vous pouvez vous attendre à voir une variété de produits alignés avec les dernières techniques et tendances.
Ganaches, pâtes de fruits, caramels et giandujas ne sont que quelques-unes des garnitures que vous verrez pendant ces 2 jours. Nous nous concentrerons également sur les décorations de pulvérisation de beurre de cacao et les finitions qui feront briller encore plus votre vitrine.
Laissez-vous guider par nos chefs Dimitri Salmon et Dries Delanghe et découvrez les possibilités infinies du monde du chocolat!

Ce cours s’adresse aux chocolatiers professionnels qui souhaitent se perfectionner. Pendant le cours, vous pouvez travailler seul.

TO KNOW BEFORE THE START OF THE COURSE

Indicative programme of a course

08:30h - Welcome at Chocolate Academy™ bar
09:00 - Start of course
12:00h - Lunch
13:00h - Continuation of the course
17:00h - End of course
Deviations from this daily schedule are possible depending on the course and teachers.

Lunch

Lunch and all hot and cold drinks consumed during the course are included in the price.
If you have any food intolerances or restrictions, please let us know by e-mail:
chocolate_academy_belgium@barry-callebaut.com

Transport

Only transport is provided to Chocolate Academy™ in Wieze from the following hotels in Aalst and vice versa.
No pickup is provided at the airport or train stations (including Aalst station). No other transfer is provided.
However, you can take advantage of this shuttle service offered without hotel reservation .

The hotels are located at the following distance from the railway station of Aalst :
Station hotel : 150 metres
Keizershof hotel : 850 metres
Ibis hotel : 2.7 km
Arrangements for the shuttle service will be made 2 weeks
before the start of the course when you receive the
final invitation.

Accommodation

Keizershof Hotel (centre of Aalst)
Korte Nieuwstraat 15, 9300 Aalst
contact@keizershof-hotel .com

Station Hotel (opposite Aalst railway station)
Albert Liénartstraat 14, 9300 Aalst
info@stationhotel-aalst .com

Ibis Hotel (near motorway exit, 20 min walking distance from centre of Aalst)
Villalaan 20, 9300 Aalst
h3155@accor .com

TO KNOW DURING THE COURSE

Lockers

Behind the Library are the lockers for storing your personal belongings; left for men, right for women .
Don't forget to put the key back on the locker after the course for the next visitor .

Meals

Lunch is taken in the bar or at the Greenhouse .

Washing up

Students are asked to help with the dishes from time to time during the course.

Chef's robe

A chef's jacket can be used for the duration of the course. These are fitted at the start and used for the duration of the course.
After the course, you can leave your chef's jacket on the floor in the locker room.

Mobile shop

During the course we offer our students the opportunity to buy a chef's jacket or limited professional literature .
Payment can be made by bank card, credit card or cash

Social Network

WIFI login
You can use on the local WIFI network . Ask for a login at the start of the
course.

Welcome screens
You can publish your taken photo - related to our Chocolate Academy™ or our chocolate products on the screens at reception .
To post your photo on them, use
#chocolateacademybenelux

Safety and hygiene rules

Please notify us in case of illness or symptoms of COVID-19 .
No glass will be taken into the course room . However, drinks can be brought in cardboard cups from the bar .
Peanuts are prohibited everywhere in the premises (i.e. no Snickers or peanut butter) .
Smoking is prohibited in the buildings and areas around the factory . Outside the Chocolate Academy™ there is a smoking shelter provided on the left when you go outside .
It is necessary to wear closed footwear (without heels) and long trousers . You may not enter the course room without a chef's coat or disposable jacket .
There are toilets on the ground floor (corridor next to the Pastry Lab) and on the first floor (past the bar and lift) - see floor plan in attached document

Photos during the course

Photos will be taken during the course and published later on our Facebook page and Instagram .
If you do not agree to this, please let us know in good time! All understanding for that .

Discount for Belgian companies

Are you taking a course at the Chocolate Academy™? Whether you opt for a chocolate, bakery, patisserie or ice cream course, Alimento offers a discount on your registration:
From €65 for a half-day to €130 for a full day .

For whom?
All Belgian bakers, pastry chefs or chocolatiers who fall under Joint Committee 118 or 220 and have fewer than 100 employees . This discount also applies to the business manager if he/she participates together with the employee(s) . The same applies to technical education teachers teaching bakery, pastry or chocolate courses .

When do you receive this discount?
You first pay the full amount to Chocolate Academy™ . When the course is over, we will notify Alimento of your attendance . They will refund part of the total price.

What steps do I need to take?
Simply enter your national registration number, joint committee and NSSO number on the registration page and notify via:
chocolate_academy_belgium@barry-callebaut.com