Basically, you kind of answered your own question about using transfer sheets......just pour tempered chocolate on the sheet, spread it in an even thin layer, let it set to the point where it is still soft but not brittle and cut your desired shapes with a knife, pizza wheel or cookie cutter. Then when the chocolate is completely set, peel your shapes off.
Are you saying you want to learn to temper chocolate?
Are you looking for specific chocolate classes being offered in the Northwest?
You might want to contact a bakery or specialty foods supplier....like I know the Peterson Co. in Auburn sponsors a chocolate workshop at least once a year. You can also check with chocolate maker's websites.....sometimes they have info on chocolate classes...
and here's a link to a professional ONLINE chocolate class!!Chocolatier School – Professional Chocolate Making School - Programs & Courses