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  • 4月 04 週五 201418:32
  • Master Program Update

Fred Moore and Diane Pinder
Master Program Update
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.
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  • 個人分類:Graduating from the Program
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  • 4月 04 週五 201418:32
  • Business Plan for Chocolatiers Program

Business Plan for Chocolatiers Program
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:
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  • 個人分類:Graduating from the Program
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  • 4月 04 週五 201418:32
  • QA Program Registration for Professional Chocolatier Program Graduates

Register Now
Master Chocolatier Program: Quality Assurance & Keeping Limits for Chocolatiers
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.
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  • 個人分類:Graduating from the Program
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  • 4月 04 週五 201418:31
  • CM Program Registration for Professional Chocolatier Program Graduates

Register Now
 
Master Chocolatier Program: Chocolate Making from the Bean for Chocolatiers
 
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  • 個人分類:Graduating from the Program
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  • 4月 04 週五 201418:31
  • Graduating from the Program

Contact Information Needed
Graduating from the program
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
You'll have access to the Curriculum for a two-week grace period after the final assignment due date. Any Tutorial Videos with Rachel will be available to you in the Graduate Centre. You'll want to print any lectures you want to keep on file. You can print a Lecture or Resource pageusing either Internet Explorer, Chrome or Firefox by:
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熱門文章

  • (93)Lecture: Understanding the History of Chocolate
  • (15)Research: Chocolate Facts and Figures from Peter's Chocolate

文

toggle 第一章 (1)
  • 第一章 (6)
toggle 第二章 Product Knowledge (4)
  • Lesson 1: Product Knowledge (1)
  • Lesson 2: History and Processing (6)
  • Lesson 3: The Chocolate Industry Today (7)
  • Lesson 4: Working with Chocolate - Tempering (7)
toggle 第三章 Introduction (1)
  • Lesson 1: Physiology of Taste (2)
toggle 第四章 Introduction (1)
  • Lesson 1: Technique and Production (3)
toggle 第五章 Introduction (1)
  • Lesson 1: Developing a Plan of Action (4)
toggle 第六章 Continuing Education and Graduating from the Program (1)
  • Graduating from the Program (5)
  • 未分類文章 (1)

最新文章

  • Master Program Update
  • Business Plan for Chocolatiers Program
  • QA Program Registration for Professional Chocolatier Program Graduates
  • CM Program Registration for Professional Chocolatier Program Graduates
  • Graduating from the Program
  • After Program Homework - Understanding the Future of Fine Chocolate
  • Research Assignment 7: Sourcing Your Chocolate, Ingredients and Packaging
  • Business Assignment 6: Creating a Production Plan
  • Information: About Module Five
  • Technique Assignment 5: Recipe Development: Part 2

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