Chocolatier School
Ecole Chocolat - Chocolate Making School

"Many different issues got cleared up for me in my studying this subject.


... actually, I was surprised to see that there really is a tremendous amount of important points and practices that are necessary to provide and produce a top quality product."

- Alex, Jan 08 Graduate

"This has truly taught me the importance of an ongoing QA program.

I have always wondered what the shelf life of confections were. This program taught me how to perform shelf life evaluations, in a manner I had never considered. This is the first time I had heard about hazard analysis and critical control points (HACCP) and Good manufacturing practices (GMP). Now that you have made me aware of HACCP and GPm this is something I am working on for my business."

- Kathey, Apr 07 Graduate

"It is very evident that a tremendous amount of thought

and preparation went into this program. Every subject was covered in depth. The links available in every section were helpful to provide further understanding of the topic. The resources were incredible. It is very obvious that a lot of passion went into this program and I think it moved me to be more passionate and more educated about my passion."

- Jenlyn, Jan 07 Graduate

"terrific look at a very important subject

Definitely... was especially concerned about shelf life, labeling requirements, and regulatory issues - all well addressed.Thank you for a job well done."

- Michael, 06 Graduate

more testimonials

Welcome to our Chocolate Program Overview

The 100% online Quality Assurance & Keeping Limits for Chocolatiers program is all about science - the science of producing a quality product, handling and storing it properly and knowing its keeping limits.

Learn to Make Quality Chocolate
Next QA Chocolate Course

Sept 26 - Nov 13 , 2008

Exam: Nov 13, 9:00 AM PST

 

our unique curriculum

The Quality Assurance & Keeping Limits for Chocolatiers Program curriculum tackles three different Modules:

Production Quality Assurance

  • Topics include: HACCP (Hazard Analysis and Critical Control Points), GMP (Good Manufacturing Practices), Labeling Requirements, Sanitation and Food Safety.

Food Chemistry, Recipe Development and Food Safety

  • Topics include: Chocolate and Ingredient Science, Safe Recipe Development and Production Techniques.

Determining Shelf Life of Bon Bons and Confections

  • Topics include: Shelf Life Issues, Master Recipes Evaluation (with standing study results including keeping limit recommendations) and Overview of Preservatives.
Chocolate Making

What differentiates this program from other food quality assurance books, program and classes? We only concentrate on quality assurance as it relates to chocolate making and the center (filling) recipes that chocolatiers put inside their bonbons & confections.

Registering for the Program

Registration fee: $295.00 US US or CAD (plus GST)

Upcoming session: Sept 26 - Nov 13 , 2008
Students must be available on Nov 13 , 2008 at 9:00 AM PST to take the final exam online.

Professional Chocolatier Program STUDENTS OR GRADUATES:
Ecole Chocolat current students and graduates should access the QA 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.

Class Assessment:

  • Students will be assessed by completion of assignments and a final exam during the program.

Certificate:

  • Students completing the program with a 70% or more will receive an Ecole Chocolate Certificate of Achievement.

Cancellation Policy

You can cancel from the Quality Assurance 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).

Chocolatier Resources
Our Celebration of Chocolate Shops
Find a chocolate shop near you
Our Favorite Chocolate Books
Fine Chocolates Great Experience by Jean-Pierre Wybauw

Fine Chocolates Great Experience by Jean-Pierre Wybauw and Tony Le Duc

more books on chocolate

Chocolate News

Click here to go to our News page where we list current news from the chocolate industry, chocolate events and health related news.

Professional Chocolate Tempering Machine Forum
Ecole Chocolat sponsors a forum focused on the use of professional tempering machines. Click here
We are Long Time Members of These Associations
2023 West 4th Ave, Vancouver, BC 1-604-484-1872 Canada or 1-213-291-8309 US