The Chocolate Making from the Bean for Chocolatiers Program curriculum tackles 5 different Topics:
Understanding the Chocolate Industry
- Topics include: glossary of industry terms, history of chocolate making, resource lists for chocolate making equipment and suppliers.
Understanding Chocolate Flavor
- Topics include:chocolate chemistry and flavor, ingredients that contribute to taste, physiology of taste, developing your tasting palate.
Sourcing Cocoa Beans - Your Most Important Ingredient
- Cocoa beans have to be sourced from specialized distributors and agents. Topics include: cocoa bean origin, sourcing consistent suppliers, understanding de-facto organic and free trade issues, ensuring quality and traceability.
The Chocolate Manufacturing Process
- Topics include: understanding the processes and machinery needed to turn dried cocoa beans into tempered chocolate, understanding chocolate crystallization, good manufacturing practices, sanitation and food safety.
Formulating your Operations Plan
- Topics include: finding your location, equipping your facility, planning for production, what it takes to run a business, steps to starting a business.
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| Ecole Chocolat STUDENTS OR GRADUATES:
Ecole Chocolat current students
and graduates should access this Program registration form
by logging on to Learning Centre. Do not register here.
NON STUDENTS OR GRADUATES :
If you are not currently an Ecole Chocolat student
or graduate, please
CLICK HERE
to submit an application form and payment.
Cancellation Policy
You can cancel from the Chocolate Making from the Bean for Chocolatiers Program 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). |
