Chocolatier FAST TRACK

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!

Chocolate Ganache

Next program: October 2 - November 27, 2020

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.

$750.00 US funds for US and International Residents
$750.00 CAD funds for Canadian Residents plus GST

and you also have the option of adding the Business Plan for Chocolatiers program to build out your business plan. $945.00 US (US & International Residents)/CAD (Canadian Residents – plus GST by province) for the FAST TRACK Program PLUS the Business Plan Program at $195.00 – a $50.00 savings. Please note that the first session of the Business Plan for Chocolatiers program opens the following April - which gives you time to get all your preliminary recipe development and research done in preparation for putting it all together during the program.

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.

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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.

Chocolate aficionados and home chocolate artisans are welcome!

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.

Chocolate Ganache

What Will I learn?

Understanding chocolate

  • Develop a shopping list of chocolate-making suppliers for all ingredients and equipment.
  • Research chocolate crystallization and practice tempering techniques – the building blocks of chocolate work.

Physiology of taste

  • Understand the chemistry of chocolate in order to create successful chocolate recipes.
  • Learn modern decorating techniques, then experiment and practice in preparation for recipe development.

Technique and production

  • Learn and practice working with chocolate (including chocolate tempering, dipping, decorating and molding).
  • Produce a number of chocolate recipes such as chocolate truffles and other bonbons (filled chocolates).

Developing a "plan of action"

  • Source your ingredients, equipment and packaging so you'll know the suppliers available to you.
  • Understand how to set up your operation to maximize production, efficiency and profitability.
  • Identify market need in order to position your products successfully for your target market.
Chocolate Class

What you can accomplish during the program.

Using our online Learning Centre forum as a background, we have examples of our students' and graduates' work:

  • The left group of photos are images posted by our students during the program, showing the level of skill they obtained. While photos are not required to be graded on technique work, we do encourage students to share any photos they do have with their classmates.
  • The right group of photos are images of different types of production and presentation techniques, such as molded, hand-dipped and enrobed, from our graduates' websites. Our graduates' success during the program is our success. Click here to learn more about our graduates!

Our Learning Experience

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.

Graduate reviews

“My expectations were exceeded, I felt each lecture went into a great amount of depth and answered my questions before I ever had to ask. Everything was covered and from a business-minded perspective throughout so that it was always how to execute, rather than just theory. Attention to detail in the information provided - you really feel like someone is taking you through step by step what your own personal business needs are. Level of human support - I was concerned that being online and in a different time zone would make getting support for when things went wrong tricky, but it did not at all. Our tutor, Rachel, was incredibly supportive and was always on hand to help you out.”
Claire, ‘19 Graduate

“Yes. I found that every question I had was answered fully, as well as every question I didn't know I would have. The amount of written information that is provided in the course, plus the helpful technique videos, are more than sufficient to satisfy anybody's desire to learn about chocolate, how to work with it, its possibilities and challenges. The Fast Track option of the course is, as its name implies, a rapid pace and I appreciate the longer access to the material to re-read some of it again.”
Nicole, ‘18 Graduate

"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

More comments from our graduates

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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).


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