Sponsored by The Retail Confectioners Association of Philadelphia
The Hershey Lodge - Hershey, PA
Saturday, September 8, 2018
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.
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.
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
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.
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 includes registration fees, course materials, ingredients, instructors’ expenses, and lunch.
*RCAP Members MUST login to register for member tuition.