I'm about 3/4 the way through it now. For me, being a pastry chef for almost 10 years, the whole chocolate tempering/molding etc. thing is something I've done forever. So, that part is nothing new to me.
I mainly decided to take it to get started in my own chocolate business. I wanted more info on the whole marketing/business plan part of it. And, I do want to take their master chocolatier program in France next year, and you have to do this program to do any of the master ones.
I was a little iffy on the whole online thing, but it does have a lot of information in it. I don't know if it's worth the tuition cost, but that's my opinion.
You can email Pam, who is the instructor. I did before I signed up, and she will explain things in more detail than what's on the website.