Chocolate and Confections

Image of Katie Wilson, a Continuing Education at George Brown College graduate in action.

Our Chocolate and Confections subject explores the knowledge and skills required to be a chocolate artist. Here, you will find courses and programs that cover chocolate molding, bean-to-bar chocolate, candy making, chocolate tasting, and more. Other topics include truffles, pralines, and ganache.

Make sure you read our Food Handling in Culinary Labs policy before you register.

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