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» News Room : Trade : NCA Celebrates 42nd Annual Resident Course in Confectionery Technology

NCA Celebrates 42nd Annual Resident Course in Confectionery Technology

“Candy School” is an Industry Tradition

Vienna, VA – The National Confectioners Association announces its 42 nd annual Resident Course in Confectionery Technology July 25 – August 6 at the University of Wisconsin – Madison. This two-week course begins with the chemical and functional interactions of ingredients and advances to more complex subject material including processing, trouble-shooting, re-work and sensory analysis.

Learning from industry experts, participants will gain hands-on laboratory experience with all types of confections including hard candy, chewing and bubble gum, tableted confections, jellies and gummies, aerated confections, nougat, fondants and creams, soft, hard, and chocolate panning, fudge and caramel, toffee, chocolate, compound coatings, colors, and flavors.

For more than 40 years, NCA's Resident Course, affectionately called “Candy School”, has been the foundation of technical confectionery education in the U.S. More than 1,000 people in the confectionery industry have graduated from the program over the years. Candy School is NCA's most comprehensive and popular course, benefiting a wide range of personnel including R&D, production, managerial, sales and QA/QC who wish to increase their knowledge of confectionery technology.

For more information, the course brochure, or the registration form, contact NCA's Eileen Scherzinger at (703) 790-5750 or eileen.scherzinger@CandyUSA.org. Information can also be obtained online at www.eCandy.com

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