Day 1: Molded Bonbons by Melissa Coppel
Day 2: Panning and Candy Bars by Melissa Coppel
Day 3: Vegan Bonbons, Treats and Couvertures by Melissa Coppel
Day 4: Enrobed Bonbons by Paul Occhipinti
Day 5: Traditional French Confections (glazed pâtes de fruits, marzipan fruits, caramels, sugar confections) by Paul Occhipinti
Day 6: Ganache Formulation online-live class with Melissa Coppel and Ramon Morató later this year. This class will be 100% online.
Schedule:
- Doors of the School will open at 8:40 am for breakfast to welcome you!
- Class will start at 9:00 am daily, and finish at around 5:00 pm.
- 9001 W Sahara Ave, Las Vegas, NV 89117.
What’s included in the class?
- Homemade breakfast, coffee break, and lunch.
- Recipe Book.
- Chef’s Apron.
- Wifi.
- Diploma.
- A recipe book in PDF with all the recipes, complete methods, and sketches.
- A tools and equipment list with hyperlinks to the websites where we bought all our utensils.
- A digital Diploma that certifies you successfully completed the course.
- Digital pictures of all the products made during the Class.
Rules Hands-On Class:
- Please wear a proper uniform: Long pants, chef jacket, and non-slippery shoes.
- Please be on time.
- No video recording, phone calls, or texting are allowed during class.
Class Size:
- Hands-on classes have a maximum of 12 students.
- All classes are for adults (18+) only.
Class Level:
- Our classes are open to everyone. If you’re a beginner, that’s perfect. If you have years of experience in the chocolate or pastry industry, that’s also perfect. The most important thing is the passion you bring to class every day. Welcome!