Chocolate & Confectionery
Professional Certificate

School certificate
Duration: 6 months + 2-month internship
Taught in
100% French or 100% English

Next available session: October 13th, 2020

The chocolate industry accounts for 335,000 tonnes in France, of which 57% is exported, representing a turnover of 4 billion euros, 30,000 direct jobs and 105 companies of which 90% are SMEs.

Sales are marked by three annual highlights: Christmas, Valentine's Day and Easter, which represent 16% of annual sales. Each person in France consumes 7.3 kg of chocolate per year. They tend to eat more dark chocolate than the rest of Europe averaging 5 kg per year per capita.*

Within this positive context, Institut Culinaire de France facilitates access to professions in an industry with a considerable pool of employment.

This training is aimed at those with no previous chocolate and confectionery experience. The teaching implemented combines technique with rigour and excellence, to ensure students find employment quickly and effectively, and to also offer them the possibility to establish or take over a chocolate and confectionery shop and bring their individual identity to it.

Pace of Study

The training implemented in this six-month programme is an English and an innovative version of the traditional French Foundation program (CAP- Certificate of Professional Competence) a vocational qualification. Trainees are immersed in intensive practice every day (seven hours per day in the lab) and coached by talented chef-instructors who encourage them to give it their best.

The course is enriched by visits from renowned chocolate makers and confectioners (Meilleurs Ouvriers de France chocolate makers and confectioners, artisans) who contribute to candidates’ success in the final exam.

Course advantages

  • High-end facilities: 16 students maximum per lab, ergonomic work stations facilitating exchanges between students and chef-instructors, state-of-the-art equipment and high-quality ingredients
  • Intensive training: seven hours of classes per day in the lab
  • Motivated and acclaimed teaching staff
  • Cross-curricular teaching (hygiene and food safety) enabling each student to become an experienced and autonomous professional of their time
  • Two-month obligatory work placement with an artisan


  • Jobseekers
  • Career switchers
  • Students

*Sources: L'Alliance 7, Syndicat de la confiserie et de la chocolaterie, Confédération des chocolatiers et confiseurs de France.



  • Intensive practical training in the lab (490 hours)
  • Applied technology in the lab (72 hours)
  • Chocolate and confectionery technology (48 hours)
  • Business knowledge (40 hours)
  • Environmental Health and Safety (PSE) and First Aid (SST) (36 hours)
  • Communications (24 hours)
  • Applied sciences (24 hours)
  • Applied Arts (20 hours)
  • Professional work placement (280 hours)

Theoretical and practical knowledge

  • Tempering chocolate (chocolate tempering methods, tabling, seeding), moulding and making commercial arrangements (moulding techniques, chocolate cutting, chocolate spraying), creation of chocolate decorations (chips, fans, strips, openwork decorations, thickened chocolate), introduction to artistic chocolate pieces
  • Chocolate confectionery: manual coating techniques and chocolate filling; making ganaches to coat, mould, sculpt; ganaches infused with fruit, butter, alcohol, truffles; fillings made from praline, marzipan, fondants; two-layer confectionary and fruit jelly; canapés and snacks; introduction to automatic machine coating and coating chocolate balls
  • Confectionery: French pink pralines, nougat, caramels, berlingots, marzipan, pralines, gianduja, marshmallows, candied fruits, fruit jellies, jelly candies
  • Creative chocolate pieces: cutting chocolate, spraying subjects, modelling
  • Chocolate decorations: elaborate techniques of chocolate decoration
  • Chocolate-based pastries: desserts, classic and modern pies, cakes

Our teaching team

zakari benkhadra
Zakari Benkhadra
Managing Director
zakari benkhadra
A graduate of Assas and Georgetown University (Washington), Zakari Benkhadra has worked for internationally renowned companies such as Générale des Eaux, Vivendi and Unibail-Rodamco. In 2007, Alain Ducasse entrusted Zakari with the general management of his education division, which included ENSP - École Nationale Supérieure de Pâtisserie. He created the first CAP professional retraining qualification in Pastry in French and English, followed by the first Bachelor’s course as well as various intensive short bilingual programmes. In 2018, thanks to his collaborations with the greatest chefs, he founded the Salon de la Pâtisserie in Paris.

kyung ran baccon
Kyung Ran Baccon
Executive Pastry Chef
kyung ran baccon
World Pastry Championship silver-medallist (SIGEP Rimini 2012), finalist Pastry Meilleur Ouvrier de France (Best Artisan of France) in 2015, trained in fine arts and sculpture in South Korea, graduated with a CAP, BP, BM in pastry with honors from INBP in Rouen. Kyung Ran Baccon has worked as a pastry sous-chef for Joël Robuchon's two Michelin-starred restaurants in Las Vegas, has been an instructor in major hotels and a consultant to several international companies (in Saudi Arabia, South Korea and China).

Admission école de pâtisserie


This program is open to candidates that have completed secondary education (French Bac level). Strong motivation is paramount.


Programs eligible for financial support through French services (OPCA / OPCO, CPF, etc.).


An application request must be made through the website. Within the next 48 hours, the candidate will receive an invitation for an interview, either in person or video-conference (Skype). The candidate will be informed about the results following the interview.


A registration form will be sent to successful applicants. The form must be filled and returned to Institut Culinaire de France within 30 days, along with required documentation.

Visa application

Once his admission is confirmed, the candidate will be issued an acceptance letter. This letter is required for his visa application in the French consulate in the applicant’s respective country. According to French law, any stay longer than 90 days requires a long-term visa. However, depending on his nationality, a visa may be required for any length of stay. This procedure might take a considerable amount of time. Therefore, we advise the future students to start their visa application upon the receipt of their acceptance letter.


Institut Culinaire de France traite les données recueillies afin de gérer vos demandes d’information et vous accompagner dans votre orientation. Nous vous informons que Institut Culinaire de France utilise vos données à des fins marketing pour personnaliser et adapter ses offres de services à vos besoins et établir des statistiques et des modèles de profils marketings. Vos données seront conservées pour une durée de 3 ans ; pour en savoir plus sur la gestion de vos données personnelles et pour exercer vos droits, veuillez consulter la politique de protection des données de l’école ou envoyer un mail à l’adresse