06 September 2010

MEDIA RELEASE: FOR IMMEDIATE RELEASE

Capsicum launches Chocolate Arts and Confectionery Programme

Capsicum, Southern Africa’s leading national professional Chef and Hospitality Education and Training Institution, is proud to announce the launch of a Programme in Chocolate Arts and Confectionery.  The launch of this exciting programme, a first of its kind in South Africa, will be directed by Company Executive Chef, Alfred Henry.

With Capsicum’s proven excellence in Culinary and Hospitality education, Capsicum’s Programme in Chocolate Arts and Confectionery is the newest addition to the wide range of versatile and internationally accredited programmes  offered currently by Capsicum. The programme, is an opportunity for those who have a creative flair and talent to expand their culinary repertoire. The content of the programme will cover unique aspects such as chocolate compositions, production of chocolates, chocolate tempering, production of truffles and the production of chocolate desserts. In addition the programme will also include the making of gâteaux, truffles, soft centered ganaches, nougats, gum sweets and decorative pieces.

Students will be exposed to state of the art equipment in Capsicum’s kitchens during their studies and graduates of the programme will be highly sought after within South Africa as well as internationally.

About Capsicum and Executive Chef, Alfred Henry

With a national footprint in South Africa, Capsicum has six campuses strategically located in major centres namely
Cape Town, Durban, Johannesburg (two campuses), Port Elizabeth and Pretoria. In response to a growing demand for a high-quality, professional programme in Chocolate Arts and Confectionery, Alfred Henry, a renowned Chocolatier in South Africa and Capsicum’s Executive Chef, brings a knowledge base and 20 years experience to all those students wishing to enroll.

Currently Capsicum graduates are in demand both locally and internationally and on completion of this programme, graduates will be able to work as a chocolatier and, or a confectioner in top hotels and restaurants around the world. Alternatively graduates will be able to open their own patisserie and chocolatier business, supply specialist confectionery and chocolates for special events or go into a retail environment. With this programme, the opportunities are endless.