Learn the step-by-step techniques for mastering the skills of a Chocolatier, turn your passion into a rewarding career in the world of chocolate. 

The Professional Chocolate Diploma Program is designed for the aspiring Chocolatier wants to learn chocolate making in a serious and professional setting.

No matter if you’re a chef, foodie, or a student, if you’re a chocolate lover then this program is perfect for you! 

Are you ready to embark on the most comprehensive and in-depth chocolate experience available?

One of the main aspects and objectives of this 64-hour long diploma program is to allow students to master the ability to successfully be able to recrystallize (aka. tempering) chocolate to achieve the desired sheen, snap and mouth feel that only high-quality chocolate should have. 

Each of one of the eight individual session is designed around a specific chocolate theme to expose the student to the wide variety of styles and techniques that the chocolate world has to offer. We, not only limited ourselves to crème ganache but we’ll also explore lesser-known confections such as butter ganache, nougats & gianduja, marzipan confections, pate d’ fruit (French fruit jellies), caramel based confection, modern colorful confections and also techniques to express your creativity in chocolate show pieces.

During the diploma program, our students will work independently at their own station. All tools, recipes and equipment will be provided throughout the program.

What sets our chocolate diploma program apart from other courses is that not only does it provide an intense and very hands-on learning experience, but it will also allow our students to immerse themselves into the fascinating world of chocolate through the learning of where cocoa was historically originated, how it is grown and most importantly, to learn how chocolate is made. 

We pride ourselves at the Pastry Training Centre of Vancouver to use and purchase only the finest and best ingredients for our programs. We are proudly produce all of chocolates in-house at our facility that is hand-crafted with only the finest certified organic cocoa beans directly from Peru. Therefore ensuring that chocolates are 100% traceable, which is beneficial for the sustainability of the small cocoa bean farmers in Peru.

Each student will have their own individual work station and their own exclusive set of materials.

Student will work individually.

No extra fees for International student.

Please bring: 

Two tea towels to dry your utensils and keep you workstation clean.

Boxes to take your creations home.