嘉利宝巧克力学院 / Courses 课程 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。 地点 USA, Chicago Belgium, Wieze Italy, Milan Spain, Barcelona Serbia, Belgrade United Kingdom, Banbury Canada, Montreal Poland, Lodz Turkey, Istanbul Brasil, São Paulo Russia, Moscow India, Mumbai Switzerland, Zurich 业务类型 Confectionery Bakery & Pastry Gelato Horeca 日期 开始 结尾 应用 糖果类 条状/片状巧克力 果仁糖 模压夹心巧克力和果仁糖 松露 Ganache Filling 巧克力糖衣 Snacking 经典烘焙食品 巧克力蛋糕 节庆蛋糕 单人份甜点和糕点 慕斯蛋糕 挞 维也纳面包 Pastry Filling 涂抹酱 冷冻甜点 多人分享甜点 主题定制模具 糖果 点蘸和包裹 镀金甜点 冷冻甜点 冷冻三明治 冰淇淋和意大利冰淇淋 四果巧克力 蛋糕 泡芙糕点 饼干 旅行蛋糕 厨师 512 635 529 Ramon Morato Xavier González Alexandre Bourdeaux Ciro Fraddanno Diego Poli Marta Giorgetti 244 Pierre-Jean Quinonero Miquel Guarro Carreras Raúl Bernal Enric Rovira Montesinos Melissa Coppel Albert Daví Josep Maria Ribé Enric Monzonis Padilla 499 Alexis Sanson 561 638 483 364 360 586 161 Julie Sharp Christophe Morel 149 Lawrence Bobo Russ Thayer Philippe Vancayseele 548 653 514 471 641 Nicolas Dutertre Yeşim Erol 470 654 Dimitri Fayard Bertrand Busquet 171 Richard Hawke Michał Kleiber Kirsten Tibballs Pratik Deshmukh 606 Lothar Buss 564 Language English 意大利语 西班牙语 法语 塞尔维亚语 波兰语 土耳其语 葡萄牙语 俄语 德语 Leave this field blank 选定的筛选条件: Serbia, Belgrade - remove filter English - remove filter Results Serbia, Belgrade Chocolate Discovery 02 Dec 2025 - 03 Dec 2025 初级 Chocolate Discovery Serbia, Belgrade Chocolate 2.0. 20 Jan 2026 - 22 Jan 2026 中级 Chocolate 2.0. Serbia, Belgrade Cold craft - Artisan gelato, ice cream & sorbet 10 Feb 2026 - 12 Feb 2026 中级 Cold craft - Artisan gelato, ice cream & sorbet Serbia, Belgrade Chocolate from a different angle 10 Mar 2026 - 12 Mar 2026 高级 Chocolate from a different angle Serbia, Belgrade Balance & Flavour in Pastry 24 Mar 2026 - 26 Mar 2026 高级 Balance & Flavour in Pastry Serbia, Belgrade Panning chocolate & spreads: Innovate and Inspire 28 Apr 2026 - 30 Apr 2026 中级 Alexandre Bourdeaux Alexandre Bourdeaux Panning chocolate & spreads: Innovate and Inspire Serbia, Belgrade Ganache Engineering - The Art & Science of Flavor and Formulation 26 May 2026 - 28 May 2026 高级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache Engineering - The Art & Science of Flavor and Formulation Serbia, Belgrade Chocolate Discovery 09 Jun 2026 - 10 Jun 2026 初级 Chocolate Discovery
Serbia, Belgrade Cold craft - Artisan gelato, ice cream & sorbet 10 Feb 2026 - 12 Feb 2026 中级 Cold craft - Artisan gelato, ice cream & sorbet
Serbia, Belgrade Chocolate from a different angle 10 Mar 2026 - 12 Mar 2026 高级 Chocolate from a different angle
Serbia, Belgrade Balance & Flavour in Pastry 24 Mar 2026 - 26 Mar 2026 高级 Balance & Flavour in Pastry
Serbia, Belgrade Panning chocolate & spreads: Innovate and Inspire 28 Apr 2026 - 30 Apr 2026 中级 Alexandre Bourdeaux Alexandre Bourdeaux Panning chocolate & spreads: Innovate and Inspire
Serbia, Belgrade Ganache Engineering - The Art & Science of Flavor and Formulation 26 May 2026 - 28 May 2026 高级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache Engineering - The Art & Science of Flavor and Formulation