BUILD YOUR COURSE!

What you will learn in each module:

COCOA AND CHOCOLATE | 99h | live online

Analysis of the chocolate market in Brazil and the world, trends, Brazilian cocoa varieties, quality in cocoa and other ingredients, nutritional aspects, technologies and manufacturing processes, legislation and packaging, good manufacturing practices, sensory analysis.

CHOCOLATE DESIGN & INNOVATION | 78h | live online

Formulations of fillings, ganaches, inclusions, dragées, finishes, bonbon techniques, sculptures, pairings, and flavor combinations.

BUSINESS MANAGEMENT | 78h | live online

How to build a chocolate brand, conduct a business feasibility study, how to set up a business plan, financial matrix management and pricing, marketing, communication, people management, hospitality culture as a competitive differential.

CHOCOLATE PRODUCTION FROM BEAN TO BAR | 48h | in-person

Selection of cocoa beans, roasting, winnowing, pre-refining, refining, conching, crystallization (tempering), molding, cooling, demolding, and packaging, tasting with sensory analysis techniques.

CHOCOLATE DESIGN & INNOVATION | 48h | in-person

Practice of bonbons with thin shells, painting and other finishes, fillings, ganaches, chocolate dragées.

CHOCOLATE IN PASTRY | 48h | in-person

Practice for beginners in the world of pastry and classic and innovative applications of chocolate in pastry. Shelf products, plated desserts, and showcase desserts.

Curriculum Matrix:

• Cocoa and Chocolate | 99h | Online | 3 months

From First Civilizations to Bean to Bar

100% Brazilian Origin Cocoa and Chocolate

Production Chain, Cultivation, and Pre-processing of Cocoa

Cocoa 4 Brazilian origins

Quality Characteristics from Cocoa to Chocolate

Nutritional and Functional Aspects of Cocoa and Chocolate

Physicochemical Characteristics of Chocolate

Cocoa Bean Processing

Chocolate Processing

Planning and Layout of a Chocolate Factory

Methods in Sensory Analysis of Cocoa and Chocolate

Legislation and Good Production Practices

Integrated Pest Management

Good Practices Manual and SOPs in food production

Fundamentals of Microbiology and Chocolate Conservation

Food Packaging and Labeling

Packaging Design

• Chocolate Design & Innovation | 78h | Online | 2 months

Inclusions in Chocolate

Long-term Chocolate Filling Formulations

Short-term Chocolate Filling Formulations

Tempering Techniques

Ganaches, techniques, and Formulations

Bonbon Techniques

Colors in Chocolate: various painting techniques

Chocolate Dragées

Chocolate Sculptures: product and decoration

Pairings with chocolates

Beyond the Bar, gastronomy with real chocolate

Applications and Innovations with Chocolate in Gastronomy and Pastry

• Management in Chocolate Business | 78h | Online | 4 months

Branding - Creation and Brand Management

Intellectual Property

Consumer Behavior

Trends in Food

Marketing in Chocolate Business

Innovation Management

Communication Management

People Management

Hospitality, essential culture in Customer Enchantment

Financial Matrix Management

Business Plan and Feasibility Study

• In-person Practices - Chocolate Production | 48h | in-person | 6 days

Cocoa Bean Processing

Chocolate Processing. Production of Chocolate and Derivatives.

Sensory Analysis of Cocoa and Chocolate

• In-person Practices - Chocolate Design & Innovation | 48h | in-person | 6 days

Chocolate Dragées

Long-term Chocolate Filling Formulations

Short-term Chocolate Filling Formulations

Bonbon Techniques and Painting

• In-person Practices - Chocolate in Pastry | 48h | in-person | 6 days

Pastry bases for shelf products

Contemporary showcase sweets with chocolate

Plated desserts with chocolate

CLASSES:

• Live online classes occur 3 days a week, from 19:00 to 22:00, with a one-week break every three weeks of class. Possibility to review the class recording.
• In-person classes take place in Canela/RS, at the School campus, in immersion weeks of 48 hours, with classes from Monday to Saturday, from 8h to 12h and from 13h30min to 17h30min.

WHAT IS INCLUDED

• SUPPORT MATERIAL on the platform.
• RECORDING OF ONLINE CLASSES: Possibility to view recorded classes for a period of one week.
• LIST OF PARTNER SUPPLIERS: equipment and utensils necessary for your enterprise.
• LIST OF PARTNER COCOA FARMERS: for purchasing cocoa beans from different regions of the country.
• NETWORKING with professionals and teachers who are world references in their areas.
• CERTIFICATE with Castelli seal.

• CASTELLI COCOA AND CHOCOLATE KIT
• Samples of cocoa, chocolates, and derivatives, at your home, to make the online learning experience even more productive and interesting.
• Exclusive for students of the Cocoa and Chocolate and Chocolate Production modules.

• PROFESSIONAL PROGRAM IN CHOCOLATE ARTS CERTIFICATE:
• Above 200 hours of training. Curricular History printed on the back. PRINTED.
• CERTIFICATE according to the chosen emphasis: Below 200h. Curricular History accompanies. DIGITAL.

IMPORTANT:

• An optional week, however recommended, is the immersion in cocoa farms in Ilhéus, Bahia. Enrollment is separate.
• LIMITED SPOTS.
• REQUEST INFORMATIVE WITH INVESTMENT VALUES AND PROGRAM DETAILS
• Up to 12 fixed installments: for Professional Training over 200 hours.
• Enrollment corresponds to the first installment. Next installment in March.
• Second person, being a member of the same family or same company: 25% discount on online and 15% on in-person.
• Cash payment: 10% discount.
• In-person modules of Chocolate Production and Chocolate Design & Innovation require taking the respective online module.
• Limited Spots.
• Once spots are filled, enrollment is suspended.
• Minimum of 20 students per module.
• The purchase of tickets or hotel reservation should be made after the official confirmation of the start of classes in the in-person module.