Confectionery course
This course equips you with professional confectionery techniques for bakery applications, delving into sugar chemistry principles, crafting accurate recipes, organising small-scale manufacturing, regulating texture and durability, and resolving issues in caramels, hard sweets, and fruit preserves with assured proficiency. Ideal for aspiring sweet makers aiming to launch efficient home or small business operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain expertise in establishing and managing a compact candy production unit, covering safe equipment handling, hot sugar techniques, and exact recipes for caramels, boiled sweets, and preserved fruits. Master sugar science, cooking temperatures, scaling recipes, production flow, sanitation standards, packing methods, and quality checks to confidently create uniform, high-quality small-batch sweets.
Elevify advantages
Develop skills
- Set up artisan candy equipment: create a secure and productive small-batch workspace.
- Master sugar chemistry: manage cooking phases, texture, colour, and longevity effectively.
- Develop professional caramel and hard candy recipes: adjust scales, costs, and norms for small productions.
- Produce candied fruits: handle brining, syrup boiling, drying, and finishing processes.
- Implement quality control in sweets: diagnose and fix texture flaws, defects, and storage issues.
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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