In our Master Chocolatier Program in Vancouver under Joanne Mogridge's expert guidance, you'll not only use professional equipment and techniques to produce and decorate fine enrobed and molded chocolates but also learn production and business tips to make your business a success.
Next program: May 4 - 8, 2015
Registration fee (does not include travel, accommodation, and meals - except lunch during the daily program.)
$1,900.00 US/CAD (Canadian Residents – plus GST by province)
The program fee includes a Paasche H airbrush set that students will work with in the program and take home with them.
One-week (six-nights) program
A one-week program that includes 5 days of hands-on training in the laboratory for six (6) students at Cocoa West Chocolatier on Bowen Island, B.C. Owner Joanne Mogridge is an internationally known organic chocolatier with 11 years experience. Under Joanne's expert guidance, you'll use professional equipment and techniques to produce and decorate fine enrobed and molded chocolates
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: firstname.lastname@example.org to arrange for enrollment in this program.
This program is delivered in English.
Program participants and travel companions must be 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 are important. Because we go into small towns, access for the handicapped is minimal.
Our minimum requirement for this program to run is 4 students and the maximum is 6 students (traveling companions are not included in minimum or maximum number).
You'll want to wait to book your flight to Vancouver until we confirm that the minimum number of students have registered.
Prerequisite: Ecole Chocolat Professional Chocolatier Certificate of Achievement or equivalent qualifications.
Are you interested in qualifying for this advanced hands-on program?
The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning professional gourmet chocolate making in your own home through our part-time 100%-online program.
Master Chocolatier Program certificate:
Students completing the program will receive an Ecole Chocolat Master Chocolatier Certificate of Achievement.
You'll master a specific chocolate-making recipe and production techniques needed to produce a number of chocolate recipes efficiently and successfully on equipment every chocolatier uses.
Also during the program, students will learn a variety of artistic techniques to incorporate color into their chocolate making. Techniques range from applying color into molds and onto finished chocolates to creating custom transfer sheets and thin color plaques.
Airbrushing color will be a significant part of the course, with students actively practicing linear, textural, and color blending possibilities of airbrushing. An airbrush is included in the program registration for students to take home.
While you will focus on practical techniques and use of machinery, the added value of this program is the time spent with Joanne, who is very forthcoming with both the successes and trials of owning and operating a fine organic chocolate business.
You'll be learning and working with someone who runs her organic chocolate business and production facility in today's economy – as opposed to a chef in an artificial state-of-the-art laboratory whose job is teaching and who has never really run a chocolate business.
Monday – Thursday: Book Bowen Island accommodation
8:30 AM - 4:00 PM Cocoa West, Artisan Square, Bowen Island, B.C.
Friday - Book Vancouver hotel accommodation for Friday night
8:30 AM - 3:00 PM Cocoa West, Artisan Square, Bowen Island, B.C.
We strongly suggest students leave Bowen Island on Friday after the program and stay in a hotel in Vancouver on Friday night. There is no early morning ferry from Bowen Island.
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 being stained with chocolate.
What our graduates have to say
"Joanne and Carlos were extremely generous with the information they shared and patient answering our numerous questions. Every hour was full. I have learned much more than I expected, with nice surprises along the way." Marie-Claude, 2014 Program
"I loved the whole experience on Bowen Island and Vancouver, and will cherish the experience forever. Joanne and Carlos are such wonderful people and I felt I learned so much from them. I received a lot of hands-on training on equipment I needed to be familiar with for future growth of my company." Jennifer , 2013 Program
"It was a great experience being there with the Cocoa West staff. Everything was explained perfectly, and Joanne and Carlos gave me an unbeatable chocolate experience! They definitely work hard to inspire you and make sure you go away with hundreds of new ideas. Loved it!" Daniela, 2012 Program
Our Ecole Chocolat Master Chocolatier Programs only accommodate a limited number of students and are usually full, with a waiting list. As the programs involve a travel component, we need to contact those on the waiting list in enough time so they can make travel arrangements. If you have to cancel, we'll do everything in our power to find a replacement but can't guarantee that we'll be successful. No refunds will be given after 45 days prior to the program start date. Make sure you're totally commited 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 country, in case of an emergency.
Back to list of our other Master Chocolate Programs
Using transfer sheets to decorate bonbons.
Cut ganache getting ready for enrobing.
Using a guitar to cut ganache.
Filling chocolate molds from a squeeze bottle.