The two-week Resident Course in Confectionery Technology, also known as Candy School, is designed to instruct technical, production, and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject material including processing, troubleshooting, reworking, and sensory analysis. Learning from industry experts, participants will gain hands-on laboratory experience with all types of candies.
At its heart, Candy School is about science. The chemical and functional interactions of ingredients don’t change. Students learn the science of candies and then make them, varying ingredients to see what happens.
While Candy School is intended primarily for technical personnel, it is also of value to individuals in production, management and sales who wish to increase their knowledge of confectionery technology.
International students are welcome to attend! Since the course is taught entirely in English, it is recommended that all attendees have a strong command of the language in order to get the most out of Candy School.
