The course is designed for anyone, from members of the general public who are passionate about chocolate to professionals who would like to develop their business skills in the confectionery field. and catch the trends and opportunities of the market. The courses will provide you with the mandatory platform of knowledge and skills in chocolate works.

Certified instructors have designed this course as the perfect guide to the wonderful world of chocolate. Through both theoretical and hands-on learning approaches, you will develop the necessary skills to manage confectionary, whether as a hobby and profession.

What you will learn:

• Basic skills of working with chocolate
• Fundamentals of the chocolate-making process
• Technology of contemporary chocolate production
• Latest trends and opportunities of the chocolate and confectionary market

Who can attend this class?
Students working as a professional or want to start up a business with less or no experience in the field of chocolate.

About the Instructors:

Panagiotis Samaras is a Greek native who started his pastry career as a child, growing up in his family pastry shop in Ptolemaida. At 16, he entered the Organization of Technical Education of Greece in Thessaloniki to become a pastry chef. After he graduated in 2007, he returned and took over his father’s pastry shop and worked on French and traditional Greek cuisine. It was during these times he found his passion for chocolate and confectionery. After eight years of successful operations, he decided to move to Dubai to expand his own culinary horizons, with prior experience at French Bistro and Boulangerie at “La Serre”.

Fatima K Rahman has been a food enthusiast from her early years, experimenting in the kitchen under her grandmother’s patient tutelage. Her passion for pastry led her to some of the best culinary schools in the world City & Guild & Le Cordon Bleu Paris in 2010. Having worked in France, a luxury chocolate boutique and in artistry, her experience includes training in Sugar Craft by Knightsbridge PME School of Confectionery Arts. Her experience in marketing, business development and budgeting come through her endeavors to be an educator in chef instruction and developing course structures. She continues to progress on a quest to learn, formulate recipes and impart knowledge to others.