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 three-and-a-half days long in order to accommodate the regular job demands of participants.
Course topics may include:
- Caramel-Fudge-Toffee
- Chewing Gum Technology
- Chocolate and Compound Manufacture and Use
- Premium Chocolate Centers
- Functional Confectionery
- Hard Candy
- Panned Confections
- Food Safety and Quality Management
- Starch and Starchless Moulding
Only PMCA members can register for courses. Non-members can purchase a membership along with course registration. Tuition typically covers course materials, lunches, welcome reception or dinner and bus transportation between hotel and factory if applicable.
Spotlight on Panning
Panning technique is truly a combination of art and science. Learn more about our panning course, with commentary from our lead instructor as well as attendees from 2017.
Course Schedule
Using Compound: Composition, Production & Applications
March 12-13, 2019
Barry Callebaut | Chicago, IL
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Past Course Highlights
