Course Length: One day
Entry Requirements: No formal qualifications are required.
Introduction to confectionery manufacture
Theory of sugar confectionery/chocolate technology
sessions including raw material interactivity.
This course aims to improve the skills
of the workforce with a technological approach to confectionery
Courses can be related to individual product such as chocolate
or generic to cover a range of product.
Course aimed at: Staff employed as
supervisors who wish to upgrade their skill and knowledge of sugar
How to enrol: To enrol please contact us at firstname.lastname@example.org or 029 2041