嘉利宝巧克力学院 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 Canada, Montreal USA, Chicago USA, New York South Africa Switzerland, Zurich United Kingdom, Banbury Brasil, São Paulo 比利时, Wieze Italy, Milan Spain, Barcelona Russia, Moscow Serbia, Belgrade Chocolate Academy Dubai Turkey, Istanbul Poland, Lodz 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 糖果 模压夹心巧克力和果仁糖 主题定制模具 涂抹酱 松露 果仁糖 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 冷冻甜点 多人分享甜点 蛋糕 面包布丁 厨师 562 512 471 635 Alexandre Bourdeaux 494 495 565 Juan Pablo Colubri 161 Julie Sharp Abner Ivan Bertrand Busquet Nicolas Dutertre 642 Dries Delanghe Raúl Bernal 529 Ramon Morato Xavier González Marta Giorgetti Elisabetta Filonzi Ciro Fraddanno 149 Diego Poli Enric Monzonis Padilla 244 Josep Maria Ribé Pierre-Jean Quinonero Miquel Guarro Carreras Albert Daví Enric Rovira Montesinos Melissa Coppel 499 Alexis Sanson 561 490 651 Caio Corrêa 638 483 364 360 586 Panagiotis Samaras 597 Michał Kleiber Patryk Szczepański 558 548 Pratik Deshmukh 606 514 Language English 法语 德语 葡萄牙语 荷兰语 意大利语 西班牙语 俄语 塞尔维亚语 土耳其语 波兰语 Leave this field blank Results 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 Poland, Lodz Drożdżówki 2.0 - trendy i nowoczesne interpretacje 18 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 United Kingdom, Banbury Ganache and Caramel Formulations 24 Feb 2026 - 26 Feb 2026 初级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache and Caramel Formulations 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 Spain, Barcelona Postres de restaurante online 05 Mar 2026 - 19 Mar 2026 Enric Monzonis Padilla Enric Monzonis Padilla Postres de restaurante online Spain, Barcelona Pastelería individual 09 Mar 2026 - 11 Mar 2026 中级 Albert Daví Albert Daví Pastelería individual 比利时, 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 United Kingdom, Banbury Panning and Chocolate Spreads 19 Mar 2026 - 20 Mar 2026 中级 Julie Sharp Julie Sharp Panning and Chocolate Spreads Serbia, Belgrade Balance & Flavour in Pastry 24 Mar 2026 - 26 Mar 2026 高级 Balance & Flavour in Pastry 比利时, Wieze Ganache formulation 30 Mar 2026 - 01 Apr 2026 中级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache formulation Pagination Previous Page 1 Page 2 Page 3 Current page 4 Page 5 Page 6 下一个
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
Poland, Lodz Drożdżówki 2.0 - trendy i nowoczesne interpretacje 18 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
United Kingdom, Banbury Ganache and Caramel Formulations 24 Feb 2026 - 26 Feb 2026 初级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache and Caramel Formulations
Spain, Barcelona Postres de restaurante online 05 Mar 2026 - 19 Mar 2026 Enric Monzonis Padilla Enric Monzonis Padilla Postres de restaurante online
Spain, Barcelona Pastelería individual 09 Mar 2026 - 11 Mar 2026 中级 Albert Daví Albert Daví Pastelería individual
比利时, 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
United Kingdom, Banbury Panning and Chocolate Spreads 19 Mar 2026 - 20 Mar 2026 中级 Julie Sharp Julie Sharp Panning and Chocolate Spreads
Serbia, Belgrade Balance & Flavour in Pastry 24 Mar 2026 - 26 Mar 2026 高级 Balance & Flavour in Pastry
比利时, Wieze Ganache formulation 30 Mar 2026 - 01 Apr 2026 中级 Alexandre Bourdeaux Alexandre Bourdeaux Ganache formulation
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