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. We also discuss food safety regulations and labeling standards in depth, especially as they relate to standards, nutrition, dietary restrictions and traceability.
Next program: Sept. 12 - Oct. 24, 2014
FINAL EXAM: Oct. 24, 2014
$340.00 US/CAD (Canadian Residents – plus GST by province)
Students must be available on the Final Exam date above to take the one-hour final exam online between 9:00 - 21:00 PDT.
There are no supplies needed for this program but you will be asked to make one of your own chocolate recipes to complete a standing study and report on the results for one of your assignments.
If you are NOT currently an Ecole Chocolat student or graduate, please click here: NEW STUDENT REGISTRATION
Ecole Chocolat STUDENTS OR GRADUATES DO NO REGISTER HERE - instead log onto the Master programs through your current program or Graduate Centre in LEARNING CENTRE
Production quality assurance
Food chemistry, recipe development and food safety
Determining shelf life of bonbons and confections
What our graduates have to say
“My expectations were far exceeded. . .The course allowed me to understand how my specific confections will fare over time and what suggested eating window I should use. It has also provided me with a methodology to test and improve recipes.” Catherine, Jan. ’14 Graduate
"Yes, expectations were met. . . though it was a LOT of info to take in (not that I'm complaining!) It gave me another view of what quality is. I'm very pleased with the course; it was better than expected!" Daniela, Jan. '13 Graduate
"The sharing of assignments was a great strength. This took the place of classroom interaction. It was a marvel reading through the assignments of my classmates and their insights. I learned so much from them." Rosemarie, Sept. '12 Graduate
"After completing the Professional Chocolatier Program last June, I questioned whether I really needed to take the quality assurance course. It was after I experienced some difficulties and challenges with my chocolates' keeping limits that I decided to enroll in this course and I'm so glad I did! Now I cannot imagine making chocolates for consumption without the knowledge I have acquired from taking this course. Being a chocolatier and having a firm grasp on quality assurance go hand-in-hand." Melissa, Jan. '12 Graduate
How do we teach chocolate making online?
Click here for a more information about our learning experience. »
Click here to read more about our instructors and tutors. »
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.
When is the Quality Assurance & Keeping Limits Program offered during the year?
We offer sessions of the program starting in February and September 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.
You can cancel from the Quality Assurance & Keeping Limits 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).