预定即将在 巧克力学院™ 中心开设的课程 巧克力学院™ 中心欢迎希望发展和完善巧克力技能的专业厨师和工匠。 大多数课程都是实践性的，将涵盖帮助您将业务提升到新水平的技术和配方。 What type of business are you interested in? Confectionery Confectionery Bakery & Pastry Bakery & Pastry Gelato Gelato Horeca Horeca Manage all filters 地点 Poland, Lodz Canada, Montreal Germany, Köln Spain, Barcelona 比利时, Wieze Brasil, São Paulo Chocolate Academy Dubai United Kingdom, Banbury Italy, Milan USA, Chicago Serbia, Belgrade USA, New York India, Mumbai Russia, Moscow Turkey, Istanbul 业务类型 Confectionery Bakery & Pastry Gelato Horeca 日期 开始 结尾 应用 冷冻甜点 冷冻三明治 冰淇淋和意大利冰淇淋 糖果类 条状/片状巧克力 糖果 模压夹心巧克力和果仁糖 主题定制模具 雪芭 饼干 蛋糕 巧克力蛋糕 单人份甜点和糕点 果仁糖 松露 点蘸和包裹 四果巧克力 多人分享甜点 一般蛋糕 提拉米苏 经典烘焙食品 布朗尼 乳酪蛋糕 馅饼 镀金甜点 挞 旅行蛋糕 松饼和速食面包 涂抹酱 马卡龙 巧克力糖衣 厨师 Kamil Szulc Russ Thayer Philippe Vancayseele Lothar Buss Josep Maria Ribé Enric Monzonis Padilla Albert Daví Ramon Morato Xavier González Emmanuel Ryon Bertrand Busquet Minette Smith Francisco Moreira Dimitri Fayard Miquel Guarro Carreras Panagiotis Samaras Christophe Morel Romain Renard Laura Gonzalez Richard Hawke Mark Tilling Julie Sharp Melissa Coppel Dries Delanghe Enric Rovira Montesinos Emmanuele Forcone Montserrat Saperas David Gil Marta Giorgetti Raúl Bernal Diego Poli Alberto Simionato Anne Coruble Ciro Fraddanno Paul Yochum Alissa Wallers Rémy Delette Nicoll Notter Alexandre Bourdeaux Oskar Wiewiórski Michał Kleiber Manuel Bouillet Pratik Deshmukh Romain Dufour Maxence Barbot Paulo Bairan Paul Occhipinti Frank Carrieri Alexey Grebenshikov Alan Espinoza Rojas Laurence Bibeau Marike van Beurden Samruddhi Kode Nicolas Dutertre Yeşim Erol Nihan Soytürk Language 波兰语 English 法语 德语 西班牙语 葡萄牙语 荷兰语 意大利语 俄语 土耳其语 Leave this field blank Manage segment & other filters 选定的筛选条件: English - remove filter Results Ganache Formulation 18 Feb 2025 - 20 Feb 2025 中级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache Formulation Alternative Pastry by Marike Van Beurden 25 Feb 2025 - 27 Feb 2025 中级 Alternative Pastry by Marike Van Beurden Creative Ice Creams 03 Mar 2025 中级 Russ Thayer Russ Thayer Creative Ice Creams Individual Pastry by Miquel Guarro 04 Mar 2025 - 06 Mar 2025 高级 Miquel Guarro Carreras Miquel Guarro Carreras Individual Pastry by Miquel Guarro Individual Pastry by Miquel Guarro 11 Mar 2025 - 13 Mar 2025 中级 Miquel Guarro Carreras Miquel Guarro Carreras Individual Pastry by Miquel Guarro Авторский курс Эммануэля Риона 11 Mar 2025 - 13 Mar 2025 中级 Авторский курс Эммануэля Риона Contemporary Viennoiserie 17 Mar 2025 中级 Romain Dufour Romain Dufour Contemporary Viennoiserie Contemporary Viennoiserie & Baked Snacks 17 Mar 2025 - 18 Mar 2025 中级 Dimitri Fayard Dimitri Fayard Contemporary Viennoiserie & Baked Snacks Ganache Formulation 3.0 by Alexandre Bourdeaux 18 Mar 2025 - 20 Mar 2025 高级 Ganache Formulation 3.0 by Alexandre Bourdeaux Second City Sweets: Modern Confections 25 Mar 2025 - 27 Mar 2025 中级 Paul Yochum Paul Yochum Alissa Wallers Alissa Wallers Second City Sweets: Modern Confections Chocolate Business Start Up - 5 Day Course 31 Mar 2025 - 04 Apr 2025 初级 Julie Sharp Julie Sharp Mark Tilling Mark Tilling Chocolate Business Start Up - 5 Day Course Vegan pastry : petits gâteaux and tarts 01 Apr 2025 - 02 Apr 2025 中级 Richard Hawke Richard Hawke Vegan pastry : petits gâteaux and tarts Курс Александра Бордо «Формулирование ганашей 3.0» 01 Apr 2025 - 03 Apr 2025 高级 Alexandre Bourdeaux Alexandre Bourdeaux Курс Александра Бордо «Формулирование ганашей 3.0» Chocolate Discovery 1.0 01 Apr 2025 - 02 Apr 2025 初级 Rémy Delette Rémy Delette Chocolate Discovery 1.0 Modern Viennoiserie and Pastry 01 Apr 2025 - 03 Apr 2025 高级 Manuel Bouillet Manuel Bouillet Modern Viennoiserie and Pastry Alternative Pastry by Marike Van Beurden 07 Apr 2025 - 09 Apr 2025 高级 Marike van Beurden Marike van Beurden Alternative Pastry by Marike Van Beurden Modern Viennoiserie and Pastry 08 Apr 2025 - 10 Apr 2025 高级 Manuel Bouillet Manuel Bouillet Modern Viennoiserie and Pastry Modern Confectionery 22 Apr 2025 - 24 Apr 2025 高级 Christophe Morel Christophe Morel Modern Confectionery Pagination Previous Page 1 Current page 2 Page 3 Page 4 下一个
Ganache Formulation 18 Feb 2025 - 20 Feb 2025 中级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache Formulation
Alternative Pastry by Marike Van Beurden 25 Feb 2025 - 27 Feb 2025 中级 Alternative Pastry by Marike Van Beurden
Individual Pastry by Miquel Guarro 04 Mar 2025 - 06 Mar 2025 高级 Miquel Guarro Carreras Miquel Guarro Carreras Individual Pastry by Miquel Guarro
Individual Pastry by Miquel Guarro 11 Mar 2025 - 13 Mar 2025 中级 Miquel Guarro Carreras Miquel Guarro Carreras Individual Pastry by Miquel Guarro
Contemporary Viennoiserie & Baked Snacks 17 Mar 2025 - 18 Mar 2025 中级 Dimitri Fayard Dimitri Fayard Contemporary Viennoiserie & Baked Snacks
Ganache Formulation 3.0 by Alexandre Bourdeaux 18 Mar 2025 - 20 Mar 2025 高级 Ganache Formulation 3.0 by Alexandre Bourdeaux
Second City Sweets: Modern Confections 25 Mar 2025 - 27 Mar 2025 中级 Paul Yochum Paul Yochum Alissa Wallers Alissa Wallers Second City Sweets: Modern Confections
Chocolate Business Start Up - 5 Day Course 31 Mar 2025 - 04 Apr 2025 初级 Julie Sharp Julie Sharp Mark Tilling Mark Tilling Chocolate Business Start Up - 5 Day Course
Vegan pastry : petits gâteaux and tarts 01 Apr 2025 - 02 Apr 2025 中级 Richard Hawke Richard Hawke Vegan pastry : petits gâteaux and tarts
Курс Александра Бордо «Формулирование ганашей 3.0» 01 Apr 2025 - 03 Apr 2025 高级 Alexandre Bourdeaux Alexandre Bourdeaux Курс Александра Бордо «Формулирование ганашей 3.0»
Chocolate Discovery 1.0 01 Apr 2025 - 02 Apr 2025 初级 Rémy Delette Rémy Delette Chocolate Discovery 1.0
Modern Viennoiserie and Pastry 01 Apr 2025 - 03 Apr 2025 高级 Manuel Bouillet Manuel Bouillet Modern Viennoiserie and Pastry
Alternative Pastry by Marike Van Beurden 07 Apr 2025 - 09 Apr 2025 高级 Marike van Beurden Marike van Beurden Alternative Pastry by Marike Van Beurden
Modern Viennoiserie and Pastry 08 Apr 2025 - 10 Apr 2025 高级 Manuel Bouillet Manuel Bouillet Modern Viennoiserie and Pastry
Modern Confectionery 22 Apr 2025 - 24 Apr 2025 高级 Christophe Morel Christophe Morel Modern Confectionery
