Chocolate School
Ecole Chocolat - Chocolate Making School

"Yes, this program opened my eyes to the depth of chocolate!

Not just the making or working with chocolate but the industry itself. Massive!"

- Alyssia, Jan 08 Graduate

Chocolatier

"Oh YES! I have become really good at tempering chocolate,

and my brain is bursting with recipe ideas. This last module has been amazing. It included great information for starting a business. - So much so that I am on to my next phase which is actually taking a "Start your business" course at the local small business administration."

- Cynthia, Sept 07 Graduate

"I just would like to show you the biggest of my gratitudes for introducing me in the chocolate world in the exceptional way you did.

I am still amazed of the quality and amount of the information you gave us and the unbelievable achieved results. I must recognised I will never forget when my colleagues thought my chocolates were Belgian specialties!! Through this course I felt some of the most satisfactory, although also frustrating, personal experiences in quite some time. A wonderful feelings rollercoaster!! Thanks for that!!"

- Isabel, April 05 Graduate

"I found the accessibility of the instructor to be a plus.

A key to working with chocolate is tempering. That is the heart and soul of the operation. If that is not right then all the creativity in the world is not going make the final product come out of the mold with a great shine and a crisp snap when you sit back for a taste. Pam does a very good job of taking you through the tempering process.

Beyond that the course will make you do something that does not happen in many educational environments. It makes you think. I say that because it is structured around the business of chocolate and the thought process that you would need to follow to design product, plan production, packaging, price and choose ingredients.

The absence of the instructor at your shoulder was a concern of mine at first. When the smoke cleared it was not an issue. As with any other educational endeavor you will get out what you put in. For the on line course you will need to be dedicated to success."

- John, Jan 03 Graduate

more testimonials

Frequently Asked Questions about our Chocolate Making Programs

We hope that the following questions will help you to know more about our programs and gain reasonable expectations of what is possible with the knowledge and techniques you gain.

Chocolate Making Programs
Next Chocolate Course


Professional Chocolatier Program

Sept 4 - Nov 23, 2009

 

How much can I learn about chocolate making online?

Experience in online education has taught us that you can learn a lot! Adult learners taking online programs find that the ability to schedule their studies into a busy lifestyle - instead of trying to fit their life around a classroom session - provides them with more opportunity to actually "study" and learn. The online chocolate making curriculum is available 24 hours a day/ 7 days a week.

We have found that a one or two hour session is perfect to enhance retention of the material and techniques. We understand that if you enroll in a program that you have committed your hard-earned time and money for this chocolate making program so we want to give you the opportunity to get the most out of the curriculum and succeed in your career goals.

What are the opportunities for someone trained as a chocolatier or chocolate maker?

You have many choices once you complete the chocolate making program.

If you come into our chocolate school interested in starting or expanding a chocolate business, you will be well on your way to making that goal a reality. You will understand what is needed to make the business a success whether you choose to create a luxury retail and/or wholesale gourmet chocolate business, a family oriented retail and/or wholesale chocolate candy making business, or a food service or catering business specializing in chocolate. Also careers in writing and/or teaching the art of chocolate might be a consideration.
If you come in to our chocolate school without a culinary background or certification, you will leave prepared to seek employment within the confectionary, baking, catering or food service industries. You will probably have to augment what you learn in Ecole Chocolat programs with additional training specific to the type of skills needed in that particular industry.
If you come into our chocolate school as a chef, baker, food service or caterer looking for a career change or advancement, you will have developed an additional skill set that will make you more valuable to prospective employers.

How do the Ecole Chocolat Programs compare to others in curriculum and cost?

In the right hand column, we have listed the web sites of other educational programs that focus on professional chocolate making to give you an opportunity to compare. If there are other professional chocolate making programs that we should know about, please

Do I need to be a chef or have great cooking skills to enroll and excel?

No, our intensive curriculum in the chocolate making process takes you from basic skills to more advanced work at your own pace. Because you are working in your own kitchen you have the opportunity to practice again and again without time constraints until you master the technique.

Will this "intensive part-time" program allow me to continue to work full time?

Yes, our online Professional Chocolatier Program, Chocolate Making from the Bean Program and Quality Assurance Program were created with you in mind whether you are a busy professional who puts in many hours on the job OR parent or spouse juggling multiple roles between family and work/volunteer responsibilities. You can fit your study times to your real life schedule.

Enjoy Making Chocolate
 

How much time each week will I need to set aside to study in the Program?

We have organized the readings, technique exercises and assignments for the average student to complete in approximately 6- 8 hours each week. We wanted your study to be able to be accomplished in one weekend session or by putting in about an hour each day.

Are Ecole Chocolat Programs accredited?

We are not accredited as that is too difficult to achieve when our students plan to work or open businesses in countries around the globe - accreditation in Canada, for example, would be of no use to our graduates outside of that country. Our programs are recognized in the chocolate industry itself which provides opportunities for our graduates.

Does Ecole Chocolat offer internship or job placement opportunities?

Yes, our Master Chocolatier Programs offers you an opportunity to further train under the direction of a master chocolatier in a professional kitchen. We also have internship programs available to our graduates. Being recognized in the industry means that we receive periodic job postings for our graduates.

When are your Programs offered during the year?

Each year we offer a session of our:

Professional Chocolatier Program starting January, April & September

Chocolate Making from the Bean Program starting May & September

Quality Assurance Program starting January & September

The Maître Chocolatier Programs are offered periodically during the months of April/May and September/October. These are the slow months in the chocolatier's calendar when they can take time to provide educational opportunities.

Is there a restriction on the number of students you take each session?

Our programs can be full. 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 registration deadline.

Cancellation Policy

You can cancel from the Professional Chocolatier, Chocolate Making from the Bean and Quality Assurance Programs 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).

Chocolatier Resources
Our Celebration of Chocolate Shops
Find a chocolate shop near you
Our Favorite Chocolate Books

Making Artisan Chocolates by Andrew Garrison Shotts

Making Artisan Chocolates
by Andrew Garrison Shotts

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
Chocolate Training

Other training organizations who offer Professional Chocolate Making Courses:

Culinary Institute of America
French Culinary Institute
Leatherhead
Peter's Chocolate
Richardson Researches
Université du Chocolat

The following schools may only accept those already in the industry:

Aula Chocovic
Chocolate Academy
Ecole du Grand Chocolat
ZDS

If you are aware of professional chocolate programs that we haven't found,

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