"The strength of the program was

the amount of information given which was thought provoking as far as what I was doing in my production area. Having the discussion forum available for students is a strength. "

- Lyn, Jan 09 Graduate

"This has truly taught me the importance of an ongoing QA program.

I have always wondered what the shelf life of confections were. This program taught me how to perform shelf life evaluations, in a manner I had never considered. This is the first time I had heard about hazard analysis and critical control points (HACCP) and Good manufacturing practices (GMP). Now that you have made me aware of HACCP and GMP this is something I am working on for my business."

- Kathey, Apr 07 Graduate

"It is very evident that a tremendous amount of thought

and preparation went into this program. Every subject was covered in depth. The links available in every section were helpful to provide further understanding of the topic. The resources were incredible. It is very obvious that a lot of passion went into this program and I think it moved me to be more passionate and more educated about my passion."

- Jenlyn, Jan 07 Graduate

more testimonials

The 100% online Quality Assurance & Keeping Limits for Chocolatiers program is all about science - the science of producing a quality product, handling and storing it properly and knowing its keeping limits.

Sept 17 - Oct 29, 2010

Exam: October 29, 2010

Registration fee:

$295.00 US (US and International Residents) or
$341.70 CAD (Canadian Residents - Includes exchange and HST)

Upcoming session: September 17 - October 29, 2010

Students must be available on October 29, 2010 to take the 1 hr final exam online between 9:00 - 21:00 PST.

Professional Chocolatier Program STUDENTS OR GRADUATES:
Ecole Chocolat current students and graduates should access the QA Program registration form by logging on to Learning Centre. Do not register here.

NON STUDENTS OR GRADUATES :
If you are NOT currently an Ecole Chocolat student or graduate, please

The Quality Assurance & Keeping Limits for Chocolatiers Program curriculum tackles three different Modules:

Production Quality Assurance

• Topics include: HACCP (Hazard Analysis and Critical Control Points), GMP (Good Manufacturing Practices), Labeling Requirements, Sanitation and Food Safety.

Food Chemistry, Recipe Development and Food Safety

• Topics include: Chocolate and Ingredient Specifications, Safe Recipe Development and Production Techniques.

Determining Shelf Life of Bon Bons and Confections

• Topics include: Shelf Life Issues, Master Recipes Evaluation (with standing study results including keeping limit recommendations) and Overview of Preservatives.

• How do we teach chocolate making online?
• Read about our instructors
• CLICK HERE to Enroll Now

What differentiates this program from other food quality assurance books, program and classes? We only concentrate on quality assurance as it relates to chocolate making and the center (filling) recipes that chocolatiers put inside their bonbons & confections.

Class Assessment:

• Students will be assessed by completion of assignments and a final exam during the program.

Certificate:

• Students completing the program with a 70% or more will receive an Ecole Chocolate Certificate of Achievement.

Cancellation Policy

You can cancel from the Quality Assurance 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).

• Ecole Chocolat Graduates
• Leading Chocolatiers
• Chocolate Makers
• Gourmet Chocolate
• Chocolate Making Molds
• Chocolate Recipes
• Chocolate Equipment
• Chocolate Books

Fine Chocolates Great Experience by Jean-Pierre Wybauw and Tony Le Duc

more books on chocolate

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

• Founding Member Fine Chocolate Industry Association
  Past President 2009
  
  
• Member International Association of Culinary Professionals Board of Directors 1991-1997
  
  
• Member Les Dames d'Escoffier International President 1998