Course Schedule
Chocolate Manufacture: The Basics & More
Hosted by Tomric Systems, NY
Sept. 23-25, 2020
Please note, this is a 101 level class.
Registration is not yet open. Contact rachel.halkias@pmca.com to be placed on the wait list to receive updates and details as they are confirmed.
Agenda includes:
- Chocolate Manufacture – Bean to Bar
- Tempering
- Moulding
- Enrobing
Premium Chocolate Centers
Hosted by Gertrude Hawk Chocolates, PA
This class has been postponed. Please check back later for the reschedule date.
Contact rachel.halkias@pmca.com to be placed on the wait list to receive updates and details as they are confirmed.
Agenda includes:
- Sugar Centers – fondants, cremes, cordials
- Oil in Water Centers – ganache, truffles
- Fat-Based Centers – gianjuda, pralines, meltaways
- Additional Centers – sugar crust, croquant, caramels, fruit gels
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 & Starchless Moulding
- Food Safety & Quality Management
- Chewing Gum Technology
Spotlight On: Panning
Past Course Highlights
