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 via your computer, phone or tablet. How do we teach chocolate making online?
OR want to get started this Fall?? Our Chocolatier FAST TRACK program starts October 6, 2017. It's the exact same intensive curriculum condensed into a two month period which allows you to obtain your skills more quickly in time for the Holidays!! For more info Click Here.
Professional Chocolatier Program Registration Fee:
$685.00 US funds for US and International Residents
$685.00 CAD funds for Canadian Residents plus GST
and you also have the option of adding the Business Plan for Chocolate Makers program module to build out your business plan. $830.00 US (US & International Residents)/CAD (Canadian Residents – plus GST by province) for the Professional Chocolatier Program PLUS the Business Plan Program at $145.00 – a $50.00 savings. This also allows you another four weeks in the Professional Chocolatier curriculum for extra study and research while you take the Business Plan curriculum.
Note: The registration fee does not include ingredients or equipment. These extra supplies could cost approximately $200 US depending on what small equipment you already own.
If you are NOT currently an Ecole Chocolat student or graduate, please click here: REGISTER NOW
Ecole Chocolat STUDENTS OR GRADUATES DO NO REGISTER HERE - instead click on LEARNING CENTRE And login to your current program or if you are a graduate, login to the Graduate Centre. Once IN your current program or Graduate Centre scroll down the center table of contents to the last module: Continuing Education. You will find the program overview link - click on that.
When is the Professional Chocolatier Program offered during the year?
We offer sessions of the program starting in January, March and August 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, 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.
If you want to become an expert in chocolate work, but are not interested in starting a business, we offer an alternative: Chocolate Technique and Flavor Stream within 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'll spend that time in additional study, recipe development and practice.
There's 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 (not Plus with Business Plan) and then opt for this stream by completing only the required assignments during the program.
Understanding chocolate
Physiology of taste
Technique and production
Developing a "plan of action"
Click here to see the curriculum of the optional Business Plan Module
Using our online Learning Centre forum as a background, we have examples of our students' and graduates' work:
How do we teach chocolate making online?
Click here for a more information about our learning experience.
Our faculty
Click here to read more about our instructors and tutors.
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 Chocolat Certificate of Achievement.
EC Graduate Alexandra Clark talks about starting her business in the embedded video.
“I came into this program with an unfocused energy and enthusiasm for chocolate. I couldn't imagine all of the discoveries that awaited me as I made my way through the curriculum. . .I have learned so much in such a short time about the vast world of chocolatiers and chocolate makers big and small, and about important issues within the industry such as ethical, fair and direct cacao sourcing.
Craig, Aug. ‘16 Graduate
“The depth of materials provided was brilliant, well organized and easy to access. The curriculum was also very well organized. I liked that I could work at my own pace and fit the program around my life. At the same time, having an assignment due every two weeks really helped with motivation and kept you going.”
Rebecca, March '16 Graduate
“When starting this course, I was looking forward to learning about the process of just creating chocolates with filled centers. The actual curriculum, however, exceeded my expectations. The lectures broadened my understanding of how valuable and complex the cocoa bean is and helped open my mind about chocolate in a way that could only have been experienced through this focused curriculum presented by truly passionate chocolatiers.”
Celeste, Jan. ‘16 Graduate
Not quite ready to register?
If you would like to receive periodic program updates, click on the following button.
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).
Get reminders about upcoming classes! To receive program updates and news, click on the following button.
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