Making artisanal chocolates requires highly specialized skills. Our Professional Chocolatier Program is designed to expose you to the history and science of chocolate as well as to the professional techniques and skills needed to produce an array of chocolate confections, desserts, and other specialty products. The required courses give you the opportunity to practice mastering the volatile structure and behaviour of chocolate under various conditions.
Once you have completed all the requirements of this program, you can request to receive a certificate of completion.
Core Courses (Six)
One of these must be completed first:
Completion order for these only limited by course prerequisites. One of these:
All of these:
One of these:
This must be completed last (after all other core requirements):
Attend a Hospitality and Culinary Arts information session, or contact the Continuing Education Hospitality & Culinary Arts department at 416-415-5000, ext. 2517, at firstname.lastname@example.org or by visiting their office at St. James Campus, 300 Adelaide St. E., Building B (SJB), Room 136.