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
Spotlight on Panning
November 6-9, 2018
Richardson Brands | Canajoharie, NY
Course Schedule
Chocolate Manufacture – The Basics & More
August 6-8, 2018
Fascia’s Chocolates | Waterbury, CT
| Monday | Tuesday | Wednesday (half-day) |
|---|---|---|
| History of Chocolate | Tempering Equip. and bloom | Working w/ chocolate clay |
| Intro to the World of Chocolate – market update | Moulding Techniques | Sustainability |
| Chocolate Manufacture – Bean to Bar | Enrobing Techniques | Chocolate quiz |
| Science Behind Tempering | Enrobing in Action | Review of quiz and prizes |
| Types of Tempering | Truffle Tree assembly | Course evaluations |
| Truffle Tree prep | Air brushing w/ colored cocoa butter | Course certificates |
| Turtles, Mendiants and Forming Bark | De-moulding/artistry | |
| Moulding and Piping | ||
| Shell Mould Preparation |
Panned Confections
November 6-9, 2018
Richardson Brands | Canajoharie, NY
Registration is not yet open for this course. Please contact the PMCA office to be placed on the wait list.
Past Course Highlights
