8-week course  October 11 - December 3, 2010

This 8 week course is carried out in English language and is designed to give participants practical and theoretical knowledge of the following confections:

PART I Sugar Confectionery from October 11 - November 5

• Raw Materials and Technology of High Boiled Candies
• Technology-Soft Caramels
• Technology-Gums, Jellies and Aerated Productus
• Technology-Panned Goods & Chewing Gum

PART II - Chocolate Products from November 8 - December 3

• Raw Materials and Chocolate Manufacture
• Chocolate Processing Technology, Compound Coatings & Candy Bars
• Other Fillings and Centers
• Belgian Pralines and Biscuits

PROGRAMME