Practical courses and classes on chocolate-making, pastries, confectionery, baking, culinary practices utilising indigenous cocoa beans and its derivatives will be conducted using the equipment and machinery located at the IFCIC site.

The Academy will also stimulate and promote the innovation of new products and recipes at this Centre of Excellence for recent students and practioneers in the food and beverage industry – chefs, restauranteers, bakeries, chocolatiers etc.

It is proposed to stage taste and bakery competitions on site – some of which may be televised – to popularise and publicise the potential and importance of the value-add aspect of the indigenous fine cocoa sector.

So, if either as a hobby or as a potential livelihood, you are interested in acquiring skills to make food or drinks from cocoa contact us via email for further information today.