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 Brasil, São Paulo Russia, Moscow Turkey, Istanbul Switzerland, Zurich South Africa India, Mumbai 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 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 蛋糕 泡芙糕点 四果巧克力 厨师 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 561 638 483 364 360 161 Julie Sharp Christophe Morel 149 Lawrence Bobo Russ Thayer Philippe Vancayseele 548 653 514 512 471 641 Nicolas Dutertre 654 Dimitri Fayard Bertrand Busquet Richard Hawke Michał Kleiber Kirsten Tibballs Lothar Buss 564 495 490 Rolf Mürner Leon Krohn 655 657 656 Pratik Deshmukh 606 Language English 意大利语 西班牙语 法语 塞尔维亚语 波兰语 葡萄牙语 俄语 土耳其语 德语 Leave this field blank Results 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 USA, Chicago Discovering Chocolate 24 Feb 2026 - 26 Feb 2026 初级 Discovering Chocolate 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 com o Chef Philippe Vancayseele 24 Feb 2026 - 26 Feb 2026 中级 Philippe Vancayseele Philippe Vancayseele Chocolataria com o Chef Philippe Vancayseele Spain, Barcelona Bombonería 02 Mar 2026 - 04 Mar 2026 中级 Melissa Coppel Melissa Coppel Bombonería Poland, Lodz Dekoracje Czekoladowe 03 Mar 2026 初级 Dekoracje Czekoladowe South Africa The Art of Chocolate and Sweets 03 Mar 2026 - 05 Mar 2026 中级 The Art of Chocolate and Sweets Switzerland, Zurich Molded Bonbons with Andrey Dubovik 03 Mar 2026 - 04 Mar 2026 高级 Molded Bonbons with Andrey Dubovik Spain, Barcelona Postres de restaurante online 05 Mar 2026 - 19 Mar 2026 Enric Monzonis Padilla Enric Monzonis Padilla Postres de restaurante online Canada, Montreal Chocolate Sculpture 09 Mar 2026 - 11 Mar 2026 中级 Christophe Morel Christophe Morel Chocolate Sculpture Spain, Barcelona Pastelería individual 09 Mar 2026 - 11 Mar 2026 中级 Albert Daví Albert Daví Pastelería individual Belgium, Wieze Snacking and Panning 10 Mar 2026 - 12 Mar 2026 中级 Ramon Morato Ramon Morato Xavier González Xavier González Snacking and Panning Serbia, Belgrade Chocolate from a different angle 10 Mar 2026 - 12 Mar 2026 高级 Chocolate from a different angle Italy, Milan Desservir 16 Mar 2026 - 17 Mar 2026 中级 Diego Poli Diego Poli Desservir Poland, Lodz Czekolada 2.0 - Remy Delette 17 Mar 2026 - 18 Mar 2026 中级 Czekolada 2.0 - Remy Delette Pagination Previous Page 1 Current page 2 Page 3 Page 4 Page 5 Page 6 Page 7 下一个
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 com o Chef Philippe Vancayseele 24 Feb 2026 - 26 Feb 2026 中级 Philippe Vancayseele Philippe Vancayseele Chocolataria com o Chef Philippe Vancayseele
South Africa The Art of Chocolate and Sweets 03 Mar 2026 - 05 Mar 2026 中级 The Art of Chocolate and Sweets
Switzerland, Zurich Molded Bonbons with Andrey Dubovik 03 Mar 2026 - 04 Mar 2026 高级 Molded Bonbons with Andrey Dubovik
Spain, Barcelona Postres de restaurante online 05 Mar 2026 - 19 Mar 2026 Enric Monzonis Padilla Enric Monzonis Padilla Postres de restaurante online
Canada, Montreal Chocolate Sculpture 09 Mar 2026 - 11 Mar 2026 中级 Christophe Morel Christophe Morel Chocolate Sculpture
Spain, Barcelona Pastelería individual 09 Mar 2026 - 11 Mar 2026 中级 Albert Daví Albert Daví Pastelería individual
Belgium, Wieze Snacking and Panning 10 Mar 2026 - 12 Mar 2026 中级 Ramon Morato Ramon Morato Xavier González Xavier González Snacking and Panning
Serbia, Belgrade Chocolate from a different angle 10 Mar 2026 - 12 Mar 2026 高级 Chocolate from a different angle