Ecole Chocolat Note: This module is included for your information only. These Master programs are totally optional. We would never sell or pressure you to attend. They are simply another learning experience available to you in the future as Ecole Chocolat graduates.
Ecole Chocolat Master Programs were developed as the next step forward for students and graduates who want to advance their skills with hands-on experience in using volume production equipment and techniques.
The Business Plan for Chocolatiers Program is an intensive, part-time program in developing a business plan delivered 100% online over a one-month period. During the program, students focus each week on a different section of the plan: management, marketing, operations and finance. Whether you're just starting out or need to re-engineer your current business, this program will keep you focused and on track to completion of a realistic business plan.
Registration Fee:
The 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.
When I set out to write this program, I knew I wasn't a food scientist and needed the help of those who are. I was delighted when Dr. William Dantzer PhD agreed to contribute lectures to the curriculum. He lives in Belgium and had all that great chocolate to inspire him.
Even though I know you may just be starting the program, I'd like to take a moment to talk about graduating from the program.
Access to the Curriculum
At the end of the program we would like you to buy a copy of our book Raising the Bar - The Future of Fine Chocolate. We want you to have a global understanding of the future of chocolate but didn't want you to take time out of your study of the program curriculum in order to read that.
We self published the book and have kept the cost of the book very low to just cover our hard costs. Our goal is to educate the public, as well as our students, that not all chocolate is the same. To reach consumers we promoting the book ourselves but we also have to rank highly on Amazon search so consumers will find us when they search for chocolate books.
Learning Objective: Decide on the type of chocolate you will use for your chocolate products and what supplies and packaging you will need for your operation.
This assignment is all about the chocolate, ingredients and packaging that you will need to sustain your business.
Learning Objective: Create a plan for the equipment you will use and the production of your products.
For this assignment, you will not create a complete operations plan but will concentrate on your equipment and production facility. This will give you a starting place for the formal operations plan you will need to do for your business later.
Picture three types of confectionary-grade chocolate – white, milk and dark – pumping through 500 feet of pipes, cascading into 25 hand-crafted glass vessels. In actuality, the chocolate travels 27 feet in its liquid state, maintained at 95°F. The 25 glass vessels from which the chocolate flows are each unique and handmade in Montreal. Welcome to Jean-Philippe Patisserie in the Bellagio Hotel, Las Vegas!
Learning Objective: Develop recipes, production techniques and decorations
For this assignment, you will develop 3 different bonbons/confections that show your experimentation with the basic recipe techniques.
第一章 (1) 第二章 Product Knowledge (4) 第三章 Introduction (1) 第四章 Introduction (1) 第五章 Introduction (1) 第六章 Continuing Education and Graduating from the Program (1)
