Richardson Researches, Inc.
Course in Confectionery Technology

Course Offering


See our Course Schedule for dates and pricing.

Course Overview

The object of this course is to give a basic understanding of the theoretical principles of confectionery technology. We will do this by practical demonstrations, showing the relationship between some basic confectionery systems, the techniques involved in their preparation and the properties of the principle ingredients.

Course Materials

Text: Sugar Confectionery and Chocolate Manufacture by Lees and Jackson

Course Agenda

First Day: 8:30 a.m. to 4:30 p.m.

Practical Work:

Second Day: 8:30 a.m. to 4:00 p.m.

Practical Work:

Third Day: 8:30 a.m. to 4:00 p.m.

Practical Work:

Fourth Day: 8:30 a.m. to 4:00 p.m.

Practical Work:

Fifth Day: 8:30 a.m. to 2:00 p.m.

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Phone: (510) 653-4385