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Chocolate 360 Seminar
Purpose
Although we have been acquainted with chocolate for hundreds of years, it never ceases to surprise us. Discover, along with us, chocolate’s long history and how it manages, using today’s most modern techniques and recipes, to guarantee a pleasurable experience.
Target audience
Baristas and café managers
Program
- The history of chocolate .
- Cultivation, production and distribution of cocoa.
- Manufacturing process of chocolate.
- Chocolates of unique geographical origins and their particular characteristics.
- Equipment and the necessary steps for the proper preparation of hot and cold chocolate.
- Tasting of new flavors and combinations.
- Practical training
Course type
Theoretical and practical
Language
Greek
Duration
6 hours
The team of trainers
The seminar instructors are skilled professional baristas with extensive experience in the food and beverage sector. They deal exclusively with coffee training, having received training themselves from UDC Trieste and SCA.
Zamanakis Christos AST (2022-2024)
Nektarios Machramopoulos AST (2022-2024)
Pericles Koranis AST (2022-2024)
Kostas Tsiamouras AST (2022-2024)
Nikos Mpakas AST (2022-2024)
Spiros Piliafas
INTEREST FORM
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