About the Course
An intensive culinary program that is based on classic international cuisine that incorporates all the basic and advanced skills and knowledge needed for professional chocolate production
One of the largest foods commoditexported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market raising many questions about its quality, sustainability, and traceability.
Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionery industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends, and principles of cocoa processing and chocolate manufacture.
Your Instructor
MASTER CHEF ALFRED SAHYOUN
Master Chef Alfred Sahyoun is also well known for being a distinguished trainer in his field. He is currently an instructor at the
Culinary Arts Organization®™
