But it was, and it was great! It beat all expectations that I had. I learned so much!"
—Nicolette, April 12 Graduate
"I really appreciated being able to integrate the coursework into my crazy and brutal work schedule.
It was literally impossible for me to get this type of schooling without causing major disruptions and financial difficulties in my life. I was able to get my work done when it was convenient for me. I am very grateful to Ecole Chocolat for being the solution to the major obstacle that has kept me from pursuing a decades-long aspiration."
—Meave, Aug. 11 Graduate
"Absolutely! I have learned many things in this course more than I expected in a very unbelievable short time.
I'm very pleased with not only the sheer amount of education material available but also with amazing ease of step by step learning process. Ecole Chocolat have managed to put every single item of information into online course, especially the video demonstration on working with chocolate, and many more about chocolates."
—John, Jan. 11 Graduate
"It was more thorough and challenging than I even imagined,
covering everything from research, intensive coursework on sourcing chocolate, bulk ingredients and equipment, selecting packaging, and designing a production line to hands on practice tempering chocolate and making chocolate confections."
The Professional Chocolatier Program is an intensive,
part-time program in chocolate making, delivered 100% online over
a three-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.
August 10 - Nov 9, 2012
Registration
Fee:
$685.00 US (U.S. or International Residents) or
$754.31 CAD (Canadian Residents – includes exchange and HST)
Note: The
registration fee does not include ingredients or equipment. These
extra supplies could cost approximately $200.00US depending on
what small equipment you already own.
We are so proud of Ecole Chocolat Graduate, Melanie Boudar
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 blocks 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 the 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'll know the suppliers available to you.
Be able to position yourself (or your business)
as an expert in chocolate making on your resume and promotional
material.
Understand how to set up your operation to maximize
production, efficiency and profitability and create a production
plan around your signature product.
Identify market need in order to position your
products successfully in the target market.
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 an alternative: a Chocolate Technique and Flavor Stream in the Professional Chocolatier Program. You'll get the same intensive learning experience, but will not be required to complete the last two business-focused assignments. You will spend that time in additional study, recipe development and practice. There is no difference in the depth and quality of the education you receive, whichever way you decide to go. 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 the required 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 sessions 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 reach the maximum number of students enrolled with whom our instructor and online tutor feel they will have adequate time to work properly. TO ENSURE A SEAT IN THE PROGRAM, you should register with your payment at least two weeks before the program start date. After that, check the program date above to see if the current session is still open. When the program is full, we change the program date to the future session.
Class Assessment:
Students will be assessed by completion of assignments
throughout the program.
Certificate:
Students completing the program with a score of 70% or
more will receive an Ecole Chocolate Certificate of Achievement.
Cancellation Policy
You can cancel from the Professional Chocolatier Program up to three 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 photos are images posted by our students during the program showing the level of skill they obtained. While photos are not required to be graded on technique work, we do encourage students to share any photos they do have with their classmates.
The right group of photos 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
