Course Schedule
Ag Immersion Experience: Nuts & Fruits as Chocolate Inclusions
October 5-7, 2021
California, USA
Registration will open later this summer. In the meantime, join our contact list to receive communications regarding registration.
Chocolate Manufacture: The Basics & More (VIRTUAL COURSE)
Hosted by Tomric Systems, NY
October 19-21, 2021
Please note, this is a 101 level class.
Registration will open later this summer. 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
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.
Registration & Fees
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
