Confectionery course
This course equips you with professional confectionery skills for pastry work, delving into sugar chemistry, crafting exact recipes, organising small-batch production, managing texture and shelf life, and resolving issues in caramels, hard candies, and candied fruits with assurance and precision.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Gain expertise in running a compact candy workshop through this Confectionery Course, covering safe equipment setup, hot sugar management, and recipes for caramels, hard candies, and candied fruits. Master sugar chemistry, temperature control, scaling batches, hygiene protocols, packaging techniques, and quality assurance to confidently create professional small-batch sweets.
Elevify advantages
Develop skills
- Artisan candy workshop setup: create a safe and efficient small-batch space.
- Mastery of sugar chemistry: manage stages, texture, colour, and shelf life effectively.
- Professional caramel and hard candy recipes: scale, cost, and standardise for small production runs.
- Candied fruit manufacturing: handle brining, syrup stages, drying, and glazing processes.
- Confectionery quality control: identify and fix texture issues, defects, and shelf life 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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Course in PDF