{"id":58343,"date":"2026-03-05T00:00:00","date_gmt":"2026-03-05T00:00:00","guid":{"rendered":"https:\/\/richemont.swiss\/?post_type=event&#038;p=58343"},"modified":"2026-03-06T23:45:03","modified_gmt":"2026-03-06T22:45:03","slug":"diplomlehrgang-confiserie-11","status":"publish","type":"event","link":"https:\/\/richemont.swiss\/en\/event\/diplomlehrgang-confiserie-11\/","title":{"rendered":"Diplomlehrgang Confiserie"},"content":{"rendered":"<h2>Kursdauer<\/h2>\n<p><div>4 Bl\u00f6cke \u00e0 2 Tage<\/div>\n<\/p>\n<h2>Zielgruppen<\/h2>\n<p><div>Gelernte B\u00e4cker-Konditoren, gelernte K\u00f6che, Wiedereinsteiger\/innen, Quereinsteiger\/innen, \u00fcK-Referenten, Berufsbildner\/innen<\/div>\n<\/p>\n<h2>Kursinhalt<\/h2>\n<p><div>Die Auswahl der Rohzutaten und die Herstellung von Pralines verlangen die Erfahrung und die Geschicklichkeit eines Profis. Hochwertige Confiserie-Produkte sind im Trend und die Konsumenten sind bereit, f\u00fcr Genuss auf h\u00f6chstem Niveau etwas mehr auszugeben. Der heutige Kunde erwartet aber auch Transparenz und will nebst dem genauen Inhalt auch die Herkunft der einzelnen Rohstoffe wissen.<\/div>\n<div>Im Vordergrund dieses Diplomlehrgangs steht deshalb die Herstellung feinster Produkte aus nat\u00fcrlichen Rohstoffen. Wir vermitteln moderne kunsthandwerkliche Techniken und neueste Produktdesign-Trends und veredeln die Grundstoffe auf traditionelle und innovative Weise zu K\u00f6stlichkeiten.<\/div>\n<div>Mit Confiserie-Spezialit\u00e4ten verf\u00fchren Sie auch in Zukunft Ihre immer anspruchsvoller werdenden Kunden.<\/div>\n<div>&nbsp;<\/div>\n<div>Der\/die Teilnehmer\/in kann am Schluss des Lehrganges:<\/div>\n<ul>\n<li>Rezepte auf die eigenen Bed\u00fcrfnisse anpassen;<\/li>\n<li>Temperieren und Verarbeiten von Couverturen;<\/li>\n<li>Grundmassen (Pralinemasse, Gianduja, Marzipan, Ganache-\/Butterganache) herstellen und weiter\u00adverarbeiten;<\/li>\n<li>Zuckerarbeiten (Lik\u00f6rkugel-\/St\u00e4ngeli, Kandierter Marzipan, Honignougat, Nougat Mont\u00e9limar, Fondant sowie diverse Caramels) herstellen und weiterverarbeiten;<\/li>\n<li>\u00dcberziehen, dekorieren und richtig lagern von Schokoladenprodukten;<\/li>\n<li>Beurteilen und beheben von Fehlerquellen.<\/li>\n<\/ul>\n<div>&nbsp;<\/div>\n<div>Der Lehrgang kann mit einer freiwilligen Diplompr\u00fcfung abgeschlossen werden.<\/div>\n<div>Weitere Informationen finden Sie in der <a href=\"https:\/\/preview.richemont.swiss\/?book=Diplomlehrgang%20Confiserie_2027_Online.pdf\" title=\"HYPERLINK\">Brosch\u00fcre.<\/a><\/div>\n<div>&nbsp;<\/div>\n<div>&nbsp;<\/div>\n<div>&nbsp;<\/div>\n<\/p>\n<h2>Kursort<\/h2>\n<p><div>Richemont Fachschule, Seeburgstrasse 51, 6006 Luzern<\/div>\n<\/p>\n<h2>Bemerkungen<\/h2>\n<p><div>Mit praktischer Mitarbeit. Berufskleider sind obligatorisch. <\/div>\n<div>Nicht inbegriffen: Kursmaterial, Kompetenznachweis<\/div><\/p>\n","protected":false},"featured_media":4487,"menu_order":0,"template":"","product-category":[26,22],"product-language":[81],"product-place":[48],"class_list":["post-58343","event","type-event","status-publish","has-post-thumbnail","hentry","product-category-bildung","product-category-diplomlehrgaenge","product-language-deutsch","product-place-luzern"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Diplomlehrgang Confiserie - Richemont Fachschule<\/title>\n<meta name=\"description\" content=\"Wir vermitteln moderne kunsthandwerkliche Techniken und neueste Produktdesign-Trends und veredeln die Grundstoffe zu K\u00f6stlichkeiten.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/richemont.swiss\/en\/event\/diplomlehrgang-confiserie-11\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Diplomlehrgang Confiserie\" \/>\n<meta property=\"og:description\" content=\"Wir vermitteln moderne kunsthandwerkliche Techniken und neueste Produktdesign-Trends und veredeln die Grundstoffe zu K\u00f6stlichkeiten.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/richemont.swiss\/en\/event\/diplomlehrgang-confiserie-11\/\" \/>\n<meta property=\"og:site_name\" content=\"Richemont\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-06T22:45:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/richemont.swiss\/wp-content\/uploads\/2019\/04\/diplomlehrgang_confiserie.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"1200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/richemont.swiss\/en\/event\/diplomlehrgang-confiserie-11\/\",\"url\":\"https:\/\/richemont.swiss\/en\/event\/diplomlehrgang-confiserie-11\/\",\"name\":\"Diplomlehrgang Confiserie - 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