With the newly created digital course, you will be able to acquire the knowledge and relevant skills through self-study.
No prior knowledge is required for the module “Confectionery Level 1”, as you will learn the various raw materials, work techniques, equipment and tools, how to make confectionery products, and much more thoroughly and from scratch.
The program consists of approximately 155 hours of self-study and can be added with a Campus Week of instruction at the Richemont Craft School in Lucerne.
Course content and time commitment
| 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|
| Module 1: Be safe | |||||
| 1.1 Occupational safety | 0.5 | 0.3 | 0.9 | 0.5 | 2.2 |
| 1.2 Fire protection | 0.5 | 0.2 | 0.5 | 0.5 | 1.7 |
| 1.3 Environmental protection | 0.5 | 0.3 | 0.7 | 0.5 | 2.0 |
| 1.4 Hygiene | 0.5 | 0.7 | 1.8 | 0.5 | 3.5 |
| Module 2: Know the science | |||||
| 2.1 Natural science | 0.5 | 0.5 | 1.4 | 0.5 | 2.9 |
| 2.2 Nutrition | 0.5 | 1.0 | 2.7 | 0.5 | 4.7 |
| 2.3 Raw materials | 0.5 | 2.3 | 6.1 | 0.5 | 9.4 |
| Module 3: Confectionery | |||||
| 3.1 Milk chocolate truffles | 2.0 | 5.3 | 14.2 | 3.0 | 24.5 |
| 3.2 Trio sticks | 2.0 | 6.0 | 16.2 | 3.0 | 27.2 |
| 3.3 Piedmont mould pralines | 3.0 | 6.0 | 16.2 | 4.5 | 29.7 |
| 3.4 Kirsch chocolate sticks | 1.0 | 5.0 | 13.5 | 1.5 | 21.0 |
| 3.5 Raspberry jelly praline | 2.0 | 5.8 | 15.5 | 3.0 | 26.3 |
Legend (times in hours):
1 Preparation Time (introduction and previous knowledge)
2 Production Time (learning and making)
3 Repetition Time (practice and repetition)
4 Evaluation Time (evaluation, reflection and final test)
5 Total Expected Learning Time (h)
Curriculum – detailed information about the module
Target groups
Beginners/career changers/returnees (no previous knowledge required);
Trained bakers, pastry chefs and confectioners, trained cooks (knowledge refresher)