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The program's learning objectives:

Module 1: Informational and research pages

• Research the General Reference pages.

Module 2: Product knowledge

• Understand the history of chocolate, as well as modern chocolate cultivation and processing. 
• Become familiar with chocolatiers, chocolate manufacturers and equipment suppliers. Identify their operations and product offerings.
• Master the art of tempering fine chocolate by hand and by seeding.

Module 3: Physiology of taste

• Understand the chemistry of chocolate and what determines its flavor and texture in order to create successful chocolate recipes and exceptional products.
• Use your knowledge of chocolate taste and chemistry to develop an individual chocolate-tasting palate.
• Be able to identify the quality and flavor nuances of chocolate by taste.

Module 4: Technique and production

• Start to develop a proficiency in chocolate making (including chocolate tempering, dipping, decorating and molding) in order to produce a consistent product each and every time.
• Create and practice chocolate-making recipe formulas. 
• Explore the creative side of chocolate making by developing products that have great taste and eye appeal.

Module 5: Developing a "plan of action"

• Know what it will take to position yourself (or your business) as an expert in fine chocolate production.
• Understand how to set up your production space to maximize efficiency and profitability. Create a production plan.
• Begin to source your chocolate, ingredients and packaging.
• Identify market need in order to position your products in the market.
• Understand the importance of well-crafted promotional messages and materials.

Copyright: Original non-credited content contained in the Ecole Chocolat Program curriculum is Copyright © Wilmor Publishing Corp. As a student, you may download material displayed on this website for your own personal, non-commercial use only. You may not distribute (for commercial or other purposes), edit, modify, re-use or transmit any of the text, images, database or other content without express written permission from Wilmor Publishing Corp.