Lecturers Training Day 1 - Level 3 Advanced Diploma - Specifically designed for College Lecturers only
- Bean to Bar- sustainability cocoa overview and production methods
- Chocolate tasting –understanding the taste differences between, compound, blended, origin, plantation, coloured and flavoured and healthy chocolates.
- Tempering theory covering a demonstration on the main methods of tempering and fluidity of chocolates
- Common Faults in chocolate production and storage
- Truffles - hand piped and spheres, using infused ganaches finished with different coatings
- Hand dipped (enrobed) ganaches
- Moulded chocolates
- Hollow figures and eggs
- Decorations – runouts
- Beverley DunkleyChef
- Julie SharpChef
General Interest courses relevant to all chocolate professionals of varying skill levels and dealing with items such as Marketing, Packaging, Labelling and Merchandising.
The UK CHOCOLATE ACADEMY™ center is based in Banbury, Oxfordshire and is a ‘State of the Art’ purpose-built training environment with eight individual work stations, allowing for one-to-one, hands-on tuition. The Academy is situated adjacent to the factory allowing easy access for tours of the Barry Callebaut plant.
Our courses have been designed to offer practical and theoretical help for the novice chocolatier through to the chocolate artisan, pastry chef, confectioner, baker, caterer and lecturer.
We are extremely proud to have some distinguished chefs from both the United Kingdom and Europe to help run our courses, all of whom have extensive knowledge, expertise and experience in the field of chocolate.
We would welcome the opportunity to share with you our passion
and expertise to expand and fulfil your chocolate creativity.
OX16 3UU Banbury Oxfordshire
United Kingdom - Ireland
Beverley Dunkley has been sharing her passion for chocolate at the UK Chocolate Academy™ since its concept started 10 years ago.
She has contributed extensively to develop a full range of innovative courses in confectionery, bakery, hotel and restaurant sectors. Her love for teaching goes beyond physical classes as she regularly completes tutorials on the craft of chocolate for Callebaut® and other medias such as Staff Canteen. She has also featured in college manuals such as “Patisserie” by John Hanneman and in professional magazines such as Chefs Magazine and Squires Sugar Craft magazine.
Always keeping at the forefront of latest news in the pastry and confectionery world, she regularly travels across the UK and Ireland to provide technical support to confectionery and bakery businesses with their latest developments. This constantly strengthens her knowledge in product innovation and trends evolution.
Julie Sharp has been sharing her chocolate expertise at the UK Chocolate Academy since 2011.
Her career led her to be Head Pastry Chef at prestigious venues in London, including the Regent Four Seasons ( Landmark) Hotel and the Mandarin Oriental.
Driven by her passion for travel, Julie accumulated experience in prestigious five stars venues overseas.
Firstly to the Bahamas as Pastry Chef for the Lyford Cay Millionaire’s Club, then to Canada to Chateau Lake Louise and lastly to the Sofitel in Melbourne, Australia.
Then she moved back to one of London’s most iconic hotels: Claridges.
Recognised for her contribution to the Pastry world, Julie was invited to become a member of the Royal Academy of Culinary Arts and was awarded Pastry Chef of the Year by the Craft Guild of Chefs.
After completing a Certificate of Education, an opportunity arose for her to combine her love for pastry, travel and teaching and she joined Barry Callebaut as Chocolate Academy Chef.
Being recognised as a leading Pastry Chef in the UK, Julie regularly features in judging panels for the highest competitions in the industry such National Chef of the Year and Annual Award of Excellence.
More recently she was honoured as a Fellow of the Royal Academy of Culinary Arts and also invited to be a Fellow of Westminster Kingsway College.
Not only does she teach at the UK Chocolate Academy, but she also shares her craft via many tutorials online and regularly appears in major British hospitality publications such as The Caterer.