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Confectionery Institute

Confectionery Institute

138th Philadelphia National Candy Show

Sponsored by The Retail Confectioners Association of Philadelphia

The Hershey Lodge - Hershey, PA

Saturday, September 8, 2018

 

Objective:

To provide quality education, networking, and inspiration to current professionals and those interested in entering into the confectionery industry.  Course material will focus on fundamental skills necessary in chocolate and sugar confectionery production; along with industry trends, and inspirational techniques for the more seasoned confectioner.  Classroom instruction will include theory, demonstration, and tasting of various products.

 

Audience:

New and seasoned candy makers alike will benefit from the theory and technique associated with making high quality candy.  Production techniques will focus on small to medium size candy shops, with discussion of scalability of larger manufacturing practices.

 

Basic Itinerary: (tentative)

7:30 am – Registration/check-in opens (Please arrive 15 minutes early)

8:00-12:00 pm – Session 1 with scheduled breaks based on instructor

12:00-1:00 pm – Networking Lunch

1:00-5:00 pm – Session 2 with scheduled breaks based on instructor

 

Session 1:  Chocolate Confectionary

Learning Objectives

  • Discuss ingredient composition and purchasing specifications for various chocolate and coating products
  • Describe the purpose and procedures for tempering chocolate
  • Identify the essential tools of the chocolatier
  • Demonstrate and evaluate various chocolate confections, including solid molded chocolates, bonbons, and barks
  • Discuss and demonstrate enrobing procedures
  • Establish best practices for handling and storage of finished products to maintain quality
  • Discuss ingredient function and formula modification to meet production needs

 

Session 2:  Sugar Confectionary

Learning Objectives

  • Discuss various sugars available to the professional candy maker, plus advantages and disadvantages
  • Describe and demonstrate the procedures for cooking sugar
  • Identify the essential tools of sugar-based confectionary
  • Demonstrate and evaluate various confections, including caramels, hard candy, and jellies
  • Discuss and evaluate flavoring and coloring options
  • Establish best practices for handling and storage of finished products to maintain quality
  • Discuss ingredient function and formula modification to meet production needs

 

Meet Your Instructors

Chef Susan Notter, CEPC

Susan Notter is Program Director for the Pastry Arts program at The Pennsylvania School of Culinary Arts.  She was named one of the top 10 Pastry Chefs in the U.S. by Pastry Arts & Design Magazine. An American Culinary Federation (ACF) Certified Executive Pastry Chef and member of the national ACF Culinary Team, she has published two books, and finished 3rd place in the International Pastry Queen competition in Italy in Jan. 2012, and has appeared on the Food Network, most recently winning the Halloween Wars competition in Oct. 2011.

 

Chef Charles Niedermyer II

Charles is a Chef Instructor at Pennsylvania College of Technology, where he has been teaching baking and pastry arts since 2005.  He is a 2017 Top Ten Pastry Chef in America,as named by Dessert Professional Magazine. He holds several awards from the College, most recently a Distinguished Teaching Award in 2015.  His nine years of industry experience include bakeries, restaurants, hotels, and clubs, including The Penn State Bakery and The Ritz-Carlton Hotel Company.

Charles’ work extends well beyond the campus classroom.  He is an active member of The Bread Bakers Guild of America, assisting with educational conferences all over the country.  He supervises students at the Kentucky Derby each year, where they cook and bake for thousands of guests.  Charles is a guest instructor for the Department of Food Science at Penn State, teaching baking science and product development.  In 2015, Charles was a national finalist for Team USA, which competed at the 2016 Coupe de Monde de la Boulangerie.  Charles regularly collaborates with industry partners as well, creating interactive demonstrations and educational experiences for industry trade shows and events.

 

Tuition

Non-Members $325      Members: $250

Tuition includes registration fees, course materials, ingredients, instructors’ expenses, and lunch.

 

 

 

Bookings

Ticket Type Price Spaces
Non-Member Tuition $325.00