The chocolate expertise of Barry Callebaut is most perfectly translated to the design of world class confectionery courses. The courses offered can be taken individually, as part of a package or throughout a number of years. The full range of training takes confectionery participants on a journey of discovery from the start to the deepest secrets of the Belgian, Swiss, French and English Chocolate heritages, to how latest techniques, applications and recipes can bring fresh inspiration to national and local chocolate cultures.

The Callebaut, Carma and Cacao Barry brands have been creating specific Chocolate products for Bakers and Patisseries for over one hundred and fifty years. Following this tradition, the courses are designed to demonstrate how our chocolate is best prepared, handled and presented and to show how modern techniques, combined with the latest products can bring a fresh delight to customers.