Chocolate School in Vancouver
Ecole Chocolat - Chocolate Making School

"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

Learning Chocolatier Skills

"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

Master Chocolatier Program in Vancouver

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.

Learn to Make Chocolate
Next Chocolate Course

May 11 - 15 , 2009

our unique curriculum

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.

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.

award winning instructors
Registration Fee $1,700.00 US or CDN (plus GST)

Next program will be May 11 - 15, 2009
Registration Deadline March 31, 2009

*does not include travel, food and accommodation expenses

We use a very secure bank sponsored e-commerce system to accept and validate all credit card payments. We do not see or store your credit card information. The payment form and transaction is safely handled by the bank's secure credit card transaction system which is why you will notice that the payment form resides on another site. At Ecole Chocolat, we respect your privacy and are very diligent about payment security.

US and International Graduates - Please register in US funds by clicking the green button:

Canadian Graduates - Please register in Canadian funds (GST is included) by clicking the grey button:

Once you have paid, we will be notified of your payment automatically and you will be forwarded to a confirmation page. If you are not automatically forwarded to the confirmation page after filling out the payment form, please don't hesitate to contact us.

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.

Making Chocolate Bonbons
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.

About Cocoa West Chocolatier

Bowen Island's Fine Artisan Chocolatier

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

Joanne Mogridge

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.

Cocoa West

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.

Cocoa West Kitchen

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.

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.


Chocolatier Resources
Our Celebration of Chocolate Shops
Find a chocolate shop near you
Our Favorite Chocolate Books
The Cook's Encyclopedia of Chocolate by Christine McFadden

The Cook's Encyclopedia of Chocolate by Christine McFadden, Christine France

more books on chocolate

Chocolate News

Click here to go to our News page where we list current news from the chocolate industry, chocolate events and health related news.

Professional Chocolate Tempering Machine Forum
Ecole Chocolat sponsors a forum focused on the use of professional tempering machines. Click here
We are Long Time Members of These Associations
2023 West 4th Ave, Vancouver, BC 1-604-484-1872 Canada or 1-213-291-8309 US