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"My expectations were exceeded

a thousand times over. I didn't dream that the course would be as comprehensive and professional as it was. I was sorry to see it come to an end.."

- Kathleen, Jan 09 Graduate

"Absolutely! The program is very intensive and challenging.

My expectations were exceeded and the program is well worth the money paid. Overall an excellent course and I will recommend it to anyone I know who is interest in chocolate that has a desire to learn more about it. The cost is well worth what you receive in information and it is true that you get out of the course what you put into it."

- Ken, Sept 08 Graduate

"Yes, I enjoyed the class very much and learned a lot!

I was hesitant to take the class at first as I don't have any plans to open a business, I like to work with chocolate for fun. It turned out that I found the business related assignments very valuable in my home use, especially sourcing the chocolate (big savings), packaging (for gifts) and setting up my work area."

- Laura, Jan 08 Graduate

"I was concerned that an online course would not sufficiently prepare me for a career in chocolate.

I was surprised at how extensive the information was and how few questions I had after reading the assigned materials. I'd recommend this to anyone who has a passion for chocolate! I am definitely motivated to take on the challenge of opening a business after taking this course. Even the business portion was informative. I went to grad school for more than 3 years and this course prepared me better for the business end of things than my $60,000 education!"

- Cheryl, April 07 Graduate

more testimonials

The Professional Chocolatier Program is an intensive, part-time program in chocolate making delivered 100% online over a 3-month period so you can learn without "re-engineering" your work and personal life. Become a professional Chocolatier – learn how to make gourmet chocolate from Ecole Chocolat.

Professional Chocolatier Program
January 7 - April 8, 2011

Registration Fee:

$595.00 US (US or International Residents) or
$689.19 CAD (Canadian Residents - includes exchange and HST)

Note: The registration fee does not include ingredients or equipment. These extra supplies could cost approximately $200.00 US depending on what small equipment you already own.

During the Professional Chocolatier Program the following curriculum modules are available online and supported by online resource material.

Product Knowledge
Module Learning Objectives:

• understand the history of chocolate as well as modern chocolate cultivation and processing.
• develop a shopping list of chocolate making suppliers for all ingredients and equipment.
• research chocolate crystallization and practice different tempering techniques - the building block of chocolate work.
  

Physiology of Taste
Module Learning Objectives:

• understand the chemistry of chocolate and what determines its flavor and texture in order to create successful chocolate recipes.
• explore chocolatier products in major chocolate centers around the globe to better understand the industry.
• review modern decorating techniques then experiment and practice in preparation for recipe development.

Technique and Production
Module Learning Objectives:

• practice working with chocolate (including chocolate tempering, dipping, decorating and molding) with a goal to produce a consistent gourmet chocolate.
• create chocolate truffle formulas based on ganache and chocolate making recipe formulas based on sugar syrup and fondant.
• explore the creative side of chocolate making by developing products that have great taste and eye appeal.

Developing a "Plan of Action"
Module Learning Objectives:

• source your ingredients, equipment and packaging so you will know the suppliers available to you.
  
• be able to position yourself (or your business) as an expert in chocolate making in your resume and promotional material.
• understand how to set-up your operation to maximize production, efficiency and profitability and produce an production plan around your signature product.
• identify market need in order to position your products successfully in the target market.

• How do we teach chocolate making online?
• Read about our instructors
• Click Here to Enroll Now!

Chocolate aficionados and home chocolate artisans!! - If you want to become an expert in chocolate work but are not interested in starting a business, we offer the Chocolate Technique and Flavor Stream as part of the Professional Chocolatier Program. You'll get the same intensive learning experience but will not be required to complete the business focused assignments. Students completing this stream will receive a Certificate of Achievement in Chocolate Technique. Simply register for the Professional Chocolatier Program and then opt for this stream by completing only certain assignments during the program.

When is the Professional Chocolatier Program offered during the year? Is there a restriction on the number of students you take each session?

We offer a session of the Professional Chocolatier Program in January, April and September each year. Even though the curriculum is online, we do cut off registrations when we get a number over which our instructor and online tutor feel they will not have adequate time to work properly with all students. TO ENSURE A SEAT IN THE PROGRAM, you should register with your payment at least two weeks before the program start date.

Class Assessment:

• Students will be assessed by completion of assignments throughout 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 Professional Chocolatier 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).

Celebrating the Artistry of our Students and Graduates

Using our online Learning Centre forum as a background we have examples of our students' and graduates' work:

• the left group of pictures are images posted by our students during the program showing the level of skill they obtained. While pictures are not required to be graded on technique work, we do encourage students to share pictures, if they have them, with their classmates.
• the right group of pictures are images of different types of production and presentation techniques such as molded, hand dipped and enrobed from our graduates' websites. Learn more about our graduates by clicking here: Ecole Chocolat Graduates

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

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by The Culinary Institute of America

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