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Chocolate Quality and Shelf Life for Chocolatiers
Our self-paced 100% online Chocolate Quality & Shelf Life for Chocolatiers Program is all about science – the science of producing a quality product, handling and storing it properly and knowing its keeping limits. Shelf life has become even more important in 2020 as more businesses are shipping products to their customers. We also discuss food safety regulations and labeling standards in depth, especially as they relate to standards, nutrition, dietary restrictions and traceability.
Next Session: September 24 - November 5, 2021
$390.00 US funds for US and International Residents
$390.00 CAD funds for Canadian Residents plus GST
There are no supplies needed for this program but you will be asked to make one of your own chocolate recipes to complete a standing study and report on the results for one of your assignments.
NEW STUDENTS, click here: NEW STUDENT REGISTRATION
Ecole Chocolat STUDENTS OR GRADUATES click here: REGISTRATION
What Will I Learn?
Production quality assurance
- Understand HACCP (Hazard Analysis and Critical Control Points) and GMP (Good Manufacturing Practices).
- Learn about global food safety standards and both product labeling and nutritional labeling requirements.
Food chemistry, recipe development and food safety
- Develop your own chocolate and ingredient specification checklist and inventory control systems for traceability.
- Review safety standards for recipe development and production techniques.
Determining shelf life of bonbons and confections
- Gain knowledge in the common shelf-life issues for chocolatiers.
- Discuss the role, or not, of preservatives both natural and synthetic used to extend the keeping limits.
- Perform your own recipe evaluation (with standing study results, including keeping limit recommendations).
Your Learning Experience
When is the Chocolate Quality & Shelf Life Program offered during the year?
We offer sessions of the program starting in January and September each year.
Is there a restriction on the number of students you take each session?
Even though the curriculum is online, we do cut off registrations when we reach the maximum number of students our instructor and online tutor feel they have adequate time to be able to work with properly.
TO ENSURE A SEAT IN THE PROGRAM, 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.
How do we teach chocolate making online?
Students will be assessed by completion of assignments throughout the program.
Students completing the program with a score of 70% or more will receive an Ecole Chocolat Certificate of Achievement.
What our graduates have to say
“Yes, it was above and beyond my expectations. I gained knowledge to extend the shelf life of my production and how to create a safe product to consumers.”
Kusila, 2021 Graduate
“I learned much about quality management and Shelf life. Especially I was looking for information about all the sugar forms such as sorbitol, invert sugar and glucose. I also deepened my knowledge around cristallisation of cacao butter. Which helped to eliminate some mistakes in our production setup. That was really great.”
Shireen, 2021 Graduate
"I gained much more knowledge than I expected. I need to do my own standing studies on more of my products. I feel confident that I have the background knowledge to ensure my products are safe for the consumer with a little tweaking of my recipes."
Tina, 2021 Graduate
You can cancel from the Chocolate Quality & Shelf Life 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).
Get reminders about upcoming classes! To receive program updates and news, click the link below.