Confectionery course
Acquire professional confectionery expertise for patisserie: grasp sugar chemistry, craft accurate recipes, organise small-batch manufacturing, manage texture and longevity, and resolve issues with caramels, boiled sweets, and crystallised fruits assuredly. Delve into workshop design, safe practices, scaling techniques, and fault-finding to elevate your sweet-making proficiency.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This focused Confectionery Course equips you to establish and manage a compact, efficient sweet workshop, covering equipment installation, safe handling of hot sugar, and exact recipes for caramels, boiled sweets, and crystallised fruits. Gain insights into sugar science, cooking stages, batch adjustments, production flows, sanitation, wrapping, and quality checks to craft reliable, expert small-scale sweets confidently.
Elevify advantages
Develop skills
- Artisan sweet equipment setup: create a safe, streamlined small-batch workspace.
- Sugar science expertise: master stages, texture, colour, and shelf stability swiftly.
- Professional caramel and boiled sweet recipes: adjust, price, and standardise small productions.
- Crystallised fruit making: manage brining, syrup phases, drying, and finishing.
- Confection quality assurance: diagnose texture issues, flaws, and durability problems.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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