Short Courses Program

Course Schedule

Premium Chocolate Centers

June 9-12, 2020
Hosted by Gertrude Hawk Chocolates, PA

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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

Chocolate 101

July 29-31, 2020
Hosted by Tomric, NY

Registration is not yet open for this course. Please contact rachel.halkias@pmca.com to be placed on the wait list.

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.

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.

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

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.