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 Canada, Montreal Brasil, São Paulo Belgium, Wieze Italy, Milan Spain, Barcelona Serbia, Belgrade United Kingdom, Banbury Poland, Lodz India, Mumbai Turkey, Istanbul Russia, Moscow 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 糖果 模压夹心巧克力和果仁糖 主题定制模具 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 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 厨师 512 635 Bertrand Busquet 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 Caio Corrêa 638 483 364 360 586 161 Julie Sharp Christophe Morel 149 Lawrence Bobo Russ Thayer Philippe Vancayseele Patryk Szczepański 548 Pratik Deshmukh 606 653 514 471 641 Nicolas Dutertre Yeşim Erol 470 654 Dimitri Fayard 171 Richard Hawke Michał Kleiber Kirsten Tibballs Lothar Buss 564 Language English 法语 葡萄牙语 意大利语 西班牙语 塞尔维亚语 波兰语 土耳其语 俄语 德语 Leave this field blank Results Canada, Montreal Professional Chocolate Showpiece & Confection 27 Jan 2026 - 29 Jan 2026 高级 Lawrence Bobo Lawrence Bobo Professional Chocolate Showpiece & Confection Spain, Barcelona Heladería y tartas heladas 02 Feb 2026 - 04 Feb 2026 中级 Heladería y tartas heladas Italy, Milan Sottozero: gelati e semifreddi al cioccolato 03 Feb 2026 - 04 Feb 2026 中级 Ciro Fraddanno Ciro Fraddanno Sottozero: gelati e semifreddi al cioccolato USA, Chicago Artistic Chocolate & Confectionary 03 Feb 2026 - 05 Feb 2026 高级 Lawrence Bobo Lawrence Bobo Artistic Chocolate & Confectionary Spain, Barcelona Tartaletas online 05 Feb 2026 - 19 Feb 2026 Albert Daví Albert Daví Tartaletas online Spain, Barcelona Figuras de Pascua 09 Feb 2026 - 11 Feb 2026 中级 Enric Rovira Montesinos Enric Rovira Montesinos Figuras de Pascua United Kingdom, Banbury Chocolate Business Start Up - 5 Day Course 09 Feb 2026 - 13 Feb 2026 初级 Julie Sharp Julie Sharp Chocolate Business Start Up - 5 Day Course Serbia, Belgrade Cold craft - Artisan gelato, ice cream & sorbet 10 Feb 2026 - 12 Feb 2026 中级 Cold craft - Artisan gelato, ice cream & sorbet Brasil, São Paulo Chocolataria com o Chef Philippe Vancayseele 10 Feb 2026 - 12 Feb 2026 中级 Philippe Vancayseele Philippe Vancayseele Chocolataria com o Chef Philippe Vancayseele Russia, Moscow Manuel Bouillet "Современная выпечка" 11 Feb 2026 - 13 Feb 2026 中级 Manuel Bouillet "Современная выпечка" Poland, Lodz Drożdżówki 2.0 - trendy i nowoczesne interpretacje 18 Feb 2026 中级 Drożdżówki 2.0 - trendy i nowoczesne interpretacje Poland, Lodz Drożdżówki 2.0 - trendy i nowoczesne interpretacje 19 Feb 2026 中级 Drożdżówki 2.0 - trendy i nowoczesne interpretacje Spain, Barcelona Decoraciones en chocolate online 19 Feb 2026 - 05 Mar 2026 Albert Daví Albert Daví Decoraciones en chocolate online Spain, Barcelona Bollería 23 Feb 2026 - 25 Feb 2026 中级 Bollería Canada, Montreal Fundamentals of Panning for Professionals 24 Feb 2026 中级 Russ Thayer Russ Thayer Fundamentals of Panning for Professionals United Kingdom, Banbury Ganache and Caramel Formulations 24 Feb 2026 - 26 Feb 2026 初级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache and Caramel Formulations Brasil, São Paulo Chocolataria 1.0 - Descobrindo o Chocolate Fevereiro 24 Feb 2026 - 26 Feb 2026 初级 Bertrand Busquet Bertrand Busquet Chocolataria 1.0 - Descobrindo o Chocolate Fevereiro USA, Chicago 5 Colors of Donuts 24 Feb 2026 - 25 Feb 2026 初级 5 Colors of Donuts Pagination Previous Page 1 Current page 2 Page 3 Page 4 Page 5 Page 6 Page 7 下一个
Canada, Montreal Professional Chocolate Showpiece & Confection 27 Jan 2026 - 29 Jan 2026 高级 Lawrence Bobo Lawrence Bobo Professional Chocolate Showpiece & Confection
Italy, Milan Sottozero: gelati e semifreddi al cioccolato 03 Feb 2026 - 04 Feb 2026 中级 Ciro Fraddanno Ciro Fraddanno Sottozero: gelati e semifreddi al cioccolato
USA, Chicago Artistic Chocolate & Confectionary 03 Feb 2026 - 05 Feb 2026 高级 Lawrence Bobo Lawrence Bobo Artistic Chocolate & Confectionary
Spain, Barcelona Tartaletas online 05 Feb 2026 - 19 Feb 2026 Albert Daví Albert Daví Tartaletas online
Spain, Barcelona Figuras de Pascua 09 Feb 2026 - 11 Feb 2026 中级 Enric Rovira Montesinos Enric Rovira Montesinos Figuras de Pascua
United Kingdom, Banbury Chocolate Business Start Up - 5 Day Course 09 Feb 2026 - 13 Feb 2026 初级 Julie Sharp Julie Sharp Chocolate Business Start Up - 5 Day Course
Serbia, Belgrade Cold craft - Artisan gelato, ice cream & sorbet 10 Feb 2026 - 12 Feb 2026 中级 Cold craft - Artisan gelato, ice cream & sorbet
Brasil, São Paulo Chocolataria com o Chef Philippe Vancayseele 10 Feb 2026 - 12 Feb 2026 中级 Philippe Vancayseele Philippe Vancayseele Chocolataria com o Chef Philippe Vancayseele
Russia, Moscow Manuel Bouillet "Современная выпечка" 11 Feb 2026 - 13 Feb 2026 中级 Manuel Bouillet "Современная выпечка"
Poland, Lodz Drożdżówki 2.0 - trendy i nowoczesne interpretacje 18 Feb 2026 中级 Drożdżówki 2.0 - trendy i nowoczesne interpretacje
Poland, Lodz Drożdżówki 2.0 - trendy i nowoczesne interpretacje 19 Feb 2026 中级 Drożdżówki 2.0 - trendy i nowoczesne interpretacje
Spain, Barcelona Decoraciones en chocolate online 19 Feb 2026 - 05 Mar 2026 Albert Daví Albert Daví Decoraciones en chocolate online
Canada, Montreal Fundamentals of Panning for Professionals 24 Feb 2026 中级 Russ Thayer Russ Thayer Fundamentals of Panning for Professionals
United Kingdom, Banbury Ganache and Caramel Formulations 24 Feb 2026 - 26 Feb 2026 初级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache and Caramel Formulations
Brasil, São Paulo Chocolataria 1.0 - Descobrindo o Chocolate Fevereiro 24 Feb 2026 - 26 Feb 2026 初级 Bertrand Busquet Bertrand Busquet Chocolataria 1.0 - Descobrindo o Chocolate Fevereiro