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
Course Schedule
Using Compound: Composition, Production & Applications
March 12-13, 2019
Barry Callebaut | Chicago, IL
Registration is not yet open. Please contact the PMCA office to be placed on the wait list.
Panned Confections
November 6-9, 2018
Richardson Brands | Canajoharie, NY
This course is full. Please contact the PMCA office to be placed on the wait list.
More information
Past Course Highlights
