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| Home |
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| Chocolate Programs |
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Overview |
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Professional
Chocolatier Program |
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Chocolate Making from the Bean Program |
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Quality
Assurance & Keeping Limits Program |
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Business Plan for Chocolatiers Program |
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Master
Chocolatier Programs |
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| Chocolate
News |
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| About
Our School |
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| Registration |
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| School
Faculty |
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| Questions? |
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| Resources |
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Fine Chocolate Industry Recognition of Excellence awarded to Pam Williams
Pam talks about Award
More News.....
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"I gained a wealth of knowledge and a real insight into a hitherto, unknown world of chocolate.
The course gave real and direct access to all aspects of chocolate . . . I now feel armed with the information and the tools required to set about learning my craft and putting in place a plan of action."
—Meave, Sept 11 Graduate |
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"I think the course made me realize how complicated it really is to make chocolate from the cacao bean.
The information that was laid out in the course was organized very well and gave very clear instructions on what you need and how to start up a chocolate business. It is complicated although not impossible. "
—Daisy, Sept 10 Graduate |
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"Pam, thanks for pulling together a very thorough program.
The curriculum had everything that I wanted to know. It answered my questions and gave me more such as setting up business."
—Catherine, April 10 Graduate |
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"All my expectations were met for the course.
It was very informative and illustrative. Excellent resources (books, links, videos, operational plans, etc), super interesting modules, perfect timing. A+ "
—Arnold, Sept 09 Graduate
more testimonials |
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The 2-month, 100% online Chocolate Making from the Bean Program is about how to make your own chocolate from scratch from dried cocoa beans. The curriculum covers the whole chocolate making and manufacturing process from sourcing beans, cleaning, winnowing, roasting, refining, conching and tempering to produce bulk chocolate from which you create your final products. |
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April 20 - June 22, 2012
Final Exam: June 22, 2012
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Registration
fee:
$455.00 US (US or International Residents) or
$495.08 CAD (Canadian Residents—includes exchange and HST)
Note: The registration fee does not include chocolate which will be needed to complete the Understanding Chocolate Flavor and Sourcing Cocoa Beans Modules. This chocolate could cost approximately $200.00 US.
Students must be available on June 22, 2012 to take the 1 hour
final exam online between 9:00 – 21:00 PDT.
Ecole Chocolat STUDENTS OR GRADUATES:
Ecole Chocolat current students
and graduates should access this Program Registration Form
by logging onto Learning Centre. Do not register here.
NON-Ecole Chocolat STUDENTS OR GRADUATES :
If you are NOT currently an Ecole Chocolat student
or graduate, please:
CLICK HERE TO ENROLL
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The Chocolate Making from the Bean Program curriculum tackles 5 different Topics:
Understanding the Chocolate Industry
- Topics include: glossary of industry terms, history of chocolate making, resource lists for chocolate making equipment and suppliers.
Understanding Chocolate Flavor
- Topics include:chocolate chemistry and flavor, ingredients that contribute to taste, physiology of taste, developing your tasting palate.
Sourcing Cocoa Beans—Your Most Important Ingredient
- Cocoa beans have to be sourced from specialized distributors and agents. Topics include: cocoa bean origin, sourcing consistent suppliers, understanding de-facto organic and fair trade issues, ensuring quality and traceability.
The Chocolate Manufacturing Process
- Topics include: understanding the processes and machinery needed to turn dried cocoa beans into tempered chocolate, chocolate crystallization, good manufacturing practices, sanitation and food safety.
Formulating Your Operations Plan
- Topics include: finding your location, equipping your facility, planning for production, what it takes to run a chocolate-manufacturing business.
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If you have been thinking about becoming a chocolate manufacturer, or expanding your production to include making fine chocolate from the bean, think of this how to make chocolate from scratch program as "homework" that will ensure you understand the chocolate making process and what you are getting into. The program curriculum is also perfect for those aspiring to be a "chocolate sommelier" as understaning chocolate flavor is an integral component of the program. |
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Cancellation Policy
You can cancel your enrollment in the Chocolate Making from the Bean Program up to 3 days before the start of the program. A refund of your registration fee, minus a 10% administration fee, may take approximately 10 working days to process. Because our programs are usually full, and in order to make sure all students are committed, on the start date of your program your registration fee becomes non-refundable and non-transferable to another session (except in extraordinary circumstances). |
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505 Montgomery, San Francisco CA 1-213-291-8309 US or 1-604-484-1872 Canada
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