Chocolat Deléans à Reims

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To become chocolate seller

How to become chocolate seller?

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To become chocolate seller

The profession

THE PROFESSIONAL COURSE

Certificate Professional d’Aptitude (C.A.P.)

It prepares :

In the Centers of Formations d’Apprentis (C.F.A.) It requires the signature d’un contract with a company. It s̱adress with young people and girls having between 16 and 25 years.

It is held is :

In 2 years of CAPE, Chocolate seller-Confectioner ;

or en1 year after the C.A.P. of Pastrycook.

This formation prepares égalementdans the professional colleges in l’École of Paris of the Trades of Table (E.P.M.T) in continuous training in contract of qualification.

Technical patent of Trades (B.T.M.) It prepares with the training of works manager and d’atelier chief. It allows l’accès the Patent of Control.

Better Workman of France (M.O.F.) The title of M.O.F. s’obtient by a special contest.

 

The trade

MERCHANTS OF PLEASURE

The Confectionery and the Chocolate factory are closely dependent in the same universe that of the sugar cookers and the users of the cocoa. They are two different but complementary knowledge. They contribute to the satisfaction of the pleasures of mouth.

N’appelait one not d’ailleurs confectioners of the 19eme century "Merchants of pleasures" ! This definition announces immediately in which context will be held the trade : c’est that of the joy in life.

C’est in this direction a privileged trade, since the customers come to buy "for the pleasure". We evolve/move within an attractive framework, among the subtle vanilla, coffee, cocoa odors. We handle only food products appétissantes and beautiful.

We receive people quite glad to give pleasure or to give pleasure. We contribute to embellish the festivals and the birthdays, to celebrate the joy of Easter, Christmas, New Year’s day.

We learn to the customers subtleties taste, the knowledge of the differences, the conditions of quality. But to succeed we need competence and courage.

A TRADE WITH THE CROSSROADS OF TWO CULTURES

The mechanization of the artisanal processes of manufacture of the chocolates melts the principal originality of this sector compared to the other trades of mouth.

The chocolate seller-confectioner is with l’intersection of two cultures which we can characterize like a "culture of the receipt" and a "culture agro-alimentary ḏingeniery".

The "culture of the receipt" is shared by the chocolate sellers, the pastrycooks, the cooks and any other trade of mouth.

Professional competence rests on a knowledge of the traditions, on an intimacy with the product which allows d’expliquer and to envisage its reactions, its possibilities, its aspect and, of course its taste.

A long practice, a capacity ḏobservation and d’intuition decide between the best. The receipt is never recited, it is tried ; the professional l’adapte, supplements it, personalizes it or reformulates it.

L’artisan will be compared readily to an artist who imagines a new assembly before l’affiner itself in laboratory.

It will be presented at contests, seeking at its pars a recognition which sied with the large professionals. The success depends on the choice of the basic commodities, a meticulous balance of the mixtures and a great safety of the gesture. In this direction, the professional can fully express his feelings and his talent.

The second culture of the chocolate seller-confectioner is more discrete and less returns to technical description d’un art qu’à that d’une. This "culture ḏingeniery" is common to l’ensemble agroalimentary industries and mobilizes knowledge of biology, chemistry and mechanics. This stage, the professional is not worried any more d’inventer, nor to personalize a receipt but d’améliorer feasibility, the conservation, qualities organoleptic or the cost d’un product whose principal quality will be to find its place on the market.

By applying a systematic step, it selects the raw materials, the equipment, the procedures and organizes its manufacture. The trade of Chocolate seller-Confectioner is a resultant of these two cultures.

Essential qualities

 The passion of the trade : to like l’excellence
 Ḻhygiene : cleanliness, essential
 L’art of s’exprimer : to know to sell
 creativity : to have its own collection

A long practice, a capacity ḏobservation and d’intuition decide between the best.

 

Contact us

You wish to learn the trade from chocolate seller

- By making a training course (discovery of the trade)

- In training (CAPE)

- Contact of qualification (BTM)

Telephone to take RDV to the + 33 (0)3 26 47 56 35

 

• Legal notes