The Professional Chocolatier FAST TRACK Program was developed in response to requests for a condensed Fall program that would allow students to obtain their skills more quickly in time for the Holidays. Obtain the skills and knowledge you need to become a professional chocolatier now. All you need to do is be prepared to set aside 10 hours a week for study and practice - and this intensive program will get you where you want to be!
Like our regular Professional Chocolatier Program starting in January, the FAST TRACK program prepares you for production of fine chocolate bonbons, confections and bars. We begin with an in-depth understanding of chocolate, then move from that foundation into professional production skills, modern decoration techniques, equipment and supply sourcing, and production issues.
$685.00 US funds for US and International Residents
$685.00 CAD funds for Canadian Residents plus GST
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.
When is the Professional Chocolatier FAST TRACK Program offered during the year?
We only offer this program in October based on demand.
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 one week before the program start date.
If you want to become an expert in chocolate work in time for the holidays, the Professional Chocolatier FAST TRACK program is for you.
You'll get the same intensive learning experience, but will not be required to work on the business exercises. You'll spend your time in recipe development and practice.
There's no difference in the depth and quality of the education you receive between the regular Professional Chocolatier Program and FAST TRACK program. Just be prepared to set aside about 10-12 hours per week over the two months in study and practice.
Physiology of taste
Technique and production
Developing a "plan of action"
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?
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.
"This course for me has been very important. Information such as publications, interviews, lectures and more are a great contribution to have knowledge of different professionals in the field of chocolate. . The techniques I have learned during this period are of valuable help for my work. The master recipes developed are the guide to change the ingredients."
Doris, ‘17 Graduate
“The curriculum surpassed my expectations. Each topic was discussed in depth. Most topics had a step by step written explanation and a video showing the topic. This was great for me, as I learn best with more than one explanation.”
Carrie, ‘16 Graduate
“Absolutely. Even more than I expected! I am absolutely fascinating by this course!”
Natalia, ‘16 Graduate
Not quite ready to register?
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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).
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