Course Schedule
The Science & Sensory of Chocolate Manufacture
September 18-20, 2019
University of California, Davis
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Featuring:
Wine and chocolate tasting led by Dr. Andrew Waterhouse, Executive Director of the Robert Mondavi Institute for Wine & Food Science
Topics to be discussed include:
- Cacao origins
- Raw materials
- Manufacturing processes
- Sustainability
- Food safety and quality
- Troubleshooting
Course includes:
- Hands-on exercises, demos, sensory training, videos
- Plant tour hosted by Barry Callebaut
Spotlight on Panning
About the Program
In keeping with its primary goal of helping confectioners manufacture better products through education and information, PMCA offers a series of specialized training courses. Each course combines classroom and hands-on training. The courses are held at the facilities of a confectionery manufacturer or an approved university facility and are conducted by well-qualified facilitators.
The program has been designed to create opportunities for economical and practical training. Most courses are two to three-and-a-half days long in order to accommodate the regular job demands of participants.
Past course topics include:
- Chocolate Manufacture
- Using Compound
- Caramel-Fudge-Toffee
- Premium Chocolate Centers
- Panned Confections
- Hard Candy
- Functional Confectionery
- Starch and Starchless Moulding
- Food Safety and Quality Management
- Chewing Gum Technology
Past Course Highlights
