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
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chocolate

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.

Past Course Highlights

depositing center into chocolate mould

View press releases, photos, course contributors, instructors and participants from our most recent courses.