Get to know the history and understand the process of traditional handmade chocolates with this much sought-after Artisanal chocolate making course. Acquire hands on training on all aspects of chocolate production and become adept in all the important chocolate processing and decoration techniques.
Learn to temper chocolates right, effectively infuse flavours, and craft your own unique confections with innovative fillings, using best-in-class equipment in our state-of-the-art professional chocolate room. This hands-on chocolate course is delivered by expert chocolatiers for application at the personal, professional and entrepreneurial levels.
ICCA Dubai’s IWP (Industry Internship / Work Experience Placement) Program is an industry integration initiative specially designed for students wishing to join the industry as Professional Chefs by way of regular employment or an internship leading
to work placement.
The IWP Program is separately conducted in addition to the 620 hours of intensive on-campus guided learning and training, which comprise our Professional Program.
The IWP arrangements are in the form of either regular employment to begin with, or an industry internship generally of 6 to 12 months’ duration, successful completion of which would lead the student chef to a regular work placement.
Fees may be paid in AED by Cash, Cheque, Credit / Debit Cards, by Electronic Funds Transfer (EFT) or through the Secured Payment Gateway provided in this website to ICCA Dubai, as convenient and applicable.
Convenient Installment Plan is available for Local / UAE Admissions.The first installment is to be paid at the time of admission and the balance installment payment is required to be secured by a Post Dated Cheque (PDC).
International students are required to pay fees in advance to secure admission, hostel reservation and the UAE Visa.
Driven by a strong passion for cooking, Omkar Padwal has always believed that food can change the world due to its universality and ability to break barriers.
With over a decade of experience working professionally in 5 countries and armed with a Diploma in Patisserie from Le Cordon Bleu, he aims to share his learnings with those passionate about entering the field.
