"The curriculum delivered far more than what was advertised.

The small ratio of teacher to student, the business environment in which to learn in, and the patience in which the curriculum was presented were exceptional and of huge benefit for me and my business...I would recommend this course without hesitation to anyone who wishes to pursue their chocolate dreams in a creative professional manner. "

- Denyse, 08 Graduate

"I feel like I got my money's worth in the first two hours of the very first day of class.

Joanne is a gifted instructor, a rare find in any subject. Certainly, the professionalism and skill demonstrated by her employees are a true and time-proved testament to her teaching. I feel honored to have been--even for a very brief period of time--one of her students. "

- Kate, 08 Graduate

"Joanne is a tremendously patient and positive teacher.

Also her commitment to her work shows through - it is obvious that she makes a wonderful product and has very high standards. She is extremely professional, and I felt very grateful for her openness about her business. We learned so much in such a short time."

- Kim, 05 Graduate

"This is the most valuable experience I've had since working with chocolate.

Joanne is an excellent teacher, generous, and patient beyond belief. The amount of work and information is just right for the week. Overall and incredible program. Be proud of what you are offering."

- Diana, 05 Graduate

more testimonials

Vancouver - One week (5 days) of hands on training for six (6) students with Joanne Mogridge at Cocoa West Chocolatier, Bowen Island, BC. Under Joanne's expert guidance you will use professional equipment and techniques to produce chocolates.

May 17 - 21, 2010

Registration Fee $1,700.00 US (US or International Students) or $1876.75 CAD (Canadian Residents - includes GST)*

Next program will be May 17 - 21, 2010

Registration is now open for this program. Ecole Chocolat students and graduates should refer to the program overview in Learning Centre for registration details.

If you are not an Ecole Chocolat student or graduate but do have the equivalent qualifications or experience in professional chocolate making please contact us at: to arrange for enrollment in this program.

We are very lucky that Joanne will take time out of her production schedule to work with our graduates. She generously uses her own business experience as examples and shares her tips and tricks for successful production of high quality chocolates.

NOTES:

You will want to wait to book and confirm your flight schedule to Vancouver until we confirm that the minimum number of students (4) have registered.

* Itinerary subject to change: every effort will be made to keep the itinerary as it appears here; however, the final itinerary may vary due to schedules, availability and factors beyond our control.

Program participants and travel companions must be adults - 17 years of age or older. Also note that the program involves a lot of standing for long periods and walking (with bags at times) so good mobility and strength is important. Because we go into small towns, handicap access is at a minimum.

This program takes place on an island community that is a 35-45 minute drive and ferry ride from Downtown Vancouver in beautiful Howe Sound. You can opt to stay on Bowen Island(there are a number of bed and breakfast establishments- see our suggestions below*) or commute from Vancouver or do a bit of both.

Suggested accommodations on Bowen Island from Sunday - Thursday nights.

The Lodge at the Old Dorm
Phone: 604-947-0947
The Lodge has been a favorite with our students and we highly recommend that you stay here! Not only is the breakfasts great but you'll have an opportunity to review the day with your fellow students.

Union Steamship Marina Cottages
Phone: 604-947-0707

Snugglers Cottage
Phone: 604-947-2055

We suggest you book a hotel in Vancouver for Friday night so you have a chance to explore our beautiful city.

Assessment:

Students will be assessed by the instructor on the grading parameters for the program.

Certificate:

Students completing the program will receive an Ecole Chocolate Maître Chocolatier Certificate of Achievement.

Cancellation Policy:

Our Maitre Chocolatier Programs and Tours only accommodate a limited number of students and are usually full with a waiting list. As these programs involve a travel component - we need to contact those on the waiting list in enough time to for them to make travel arrangements. We will do everything in our power to find a replacement in order to refund your registration fee minus a $100.00 US administration fee but cannot guarantee that we will be successful. Refunds will not be given after 45 days prior to the program start date. Please make sure that you are committed to the program before paying your registration fee. We also suggest that you take out travel insurance when booking your travel to and from the program in case of an emergency.

• Read about our instructors
• Chocolatier Program in Belgium
• Chocolatier Program in France
• Chocolatier Program in Tuscany

Are you interested in qualifying for this hands-on program?

The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning the professional gourmet chocolate making in your own home through our part-time 100% online program.

This Program is the next step forward for graduates who want to advance their skills with an experience in using professional equipment and learning techniques for the production of chocolates in larger volumes.

Mastering Professional Production
You will master a specific chocolate making recipe and production techniques needed to produce the chocolate recipe in volume. Your instructor will assess your current skill level each day and make recommendations for additional study or practice.

Itinerary:

Monday - Thursday
8:30 AM - 4:00 PM Cocoa West, Artisan Square, Bowen Island, BC
Lunch and refreshments will be provided. Wear good shoes (you'll be standing most of the day) and comfortable clothing that you don't mind getting chocolate stains on.

Friday
8:30 AM - 4:00 PM - Students check out of their accommodation on Bowen Island and head back to Vancouver where we will explore the important local chocolate shops and have a comparative tasting. Refreshments provided along the way. Students are then free to explore more of what Vancouver has to offer in the late afternoon.

Located on Bowen Island in British Columbia, Cocoa West Chocolatier was founded by Joanne Mogridge through her passion for chocolate and determination to succeed.

Establishing one's own chocolaterie is challenging for any chocolatier. As a photographer changing careers to follow her dream, Joanne set for herself a path of learning and mastering an entirely different craft. She sought one of Vancouver's leading Chocolatiers to educate her. Under the guidance of Maitre Chocolatier Greg Hook, Joanne developed her technique and became adept in the art and science of creating fine chocolates. But knowing her craft was not enough to open a successful shop; a business strategy was required.

Joanne was selected to participate in the British Columbia Institute of Technology's (BCIT) Venture Program. This was an intensive incubator program during which Joanne researched the chocolate industry, and developed a business model and financial structure for her chocolaterie. She was elected Valedictorian for her session, and was also the Guest Speaker at the graduation of the following Venture Program session.

With confidence and an indomitable spirit Joanne and her husband Carlos moved from Vancouver to Bowen Island and opened Cocoa West Chocolatier. They were further delighted by the arrival of their baby daughter Eden - a reminder that business plans must be flexible!

Cocoa West has an intimate seating area which offers a view of the production facility and the courtyard outside. Customers can watch the chocolatier in action or simply enjoy the fruits of Joanne's work and contemplate the view of the mountains. Some of her creations: Lemon and thyme-infused white chocolate truffles; the Hungarian Heat truffle infuses paprika vodka from Hungary in a dark chocolate ganache finished with a fiery mix of paprika and cayenne; and the 'Bowenberry' truffle is made with blackberries grown locally right on Bowen Island. Joanne uses Certified Organic ingredients almost exclusively.

The shop features a well-equipped chocolate production facility with tempering and enrobing equipment. The open-concept kitchen provides an ideal environment for Joanne to teach her chocolate-making classes. Her enthusiasm for the art of the chocolatier inspires her students to pursue their own passion for chocolate.

Chocolatier Joanne Mogridge is pleased to offer her clientele a vibrant chocolate experience inspired by the clean Pacific air and the view of the Coast Mountains from her shop, Cocoa West Chocolatier.