2010 Resident Course in Confectionery Technology - The National ...

2010 Resident Course in Confectionery TechnologyJuly 25 - August 6, 2010 | University of Wisconsin, MadisonCelebrating 48 Years of NCA Confectionery Technology TrainingWhat is Resident Course?It’s the training ground for the next generation ofconfectionery industry leaders.ScheduleFirst sponsored by the National Confectioners Associationin 1963, the Resident Course in Confectionery Technologyis designed to instruct technical, production, researchand managerial personnel in the field of confectionerytechnology. More than 1,200 students from aroundthe world have attended the course, affectionatelycalled “Candy School,” over the last 46 years. The twoweekcourse begins with the chemical and functionalinteractions of ingredients and advances to more complexsubject material including processing, troubleshooting,rework and sensory analysis. Learning from industryexperts, participants will gain hands-on laboratoryexperience with all types of candies.Method of InstructionLectures and experimental pilot plant exercises arepresented and supervised by an outstanding group oftechnical experts from the confectionery industry andthe University of Wisconsin Food Science Department.Classes and laboratory exercises are held at theUniversity of Wisconsin, Madison.Who May AttendWhile this study course is primarily designed for technicaland production personnel, it also is of value to individualsin management and sales who wish to increase theirknowledge of confectionery technology. The equivalent ofa high school education is a prerequisite for enrollment inthe course.“We have made it a practice to send our technical and supervisorypersonnel to the school - with great results! They return with a muchstronger background in the science of candy-making, and moreenthusiastic about the role each has in our business. They meet newfriends & industry colleagues. These acquaintances have been goodfor our business, as it has opened up opportunities for collaboratingwith others.”- Ross Born, Co-President, Just Born, Inc.NCA Ex-OfficioFormer Resident Course StudentLocation & AccommodationsStudents may fly into Dane County Regional Airport inMadison. Students will be housed in single occupancyrooms on campus. Breakfast and lunch will be served oncampus. Students are responsible for arranging their owntransportation.Enrollment FeesEnrollment fees cover tuition, laboratory materials, referenceworkbooks, breakfast and lunch daily, 12 nights lodging andselected dinners.Cost of two-week course is $3,950 for students from NCAMember companies and $4,550 for students from non-Member companies.To ensure effective instruction and individual attention, classsize will be limited to 28 students and priority will be given toindividuals employed by NCA Member companies who enrollby April 1, 2009. No cancellations. Substitutions may bemade at any time.Sunday, July 25Registration: The LowellCenterMonday, July 26Course IntroductionIntroduction toCarbohydratesSugars, Sweeteners &CornSyrupLaboratory: Corn Syrup &SugarsWelcome PicnicTuesday, July 27Sugar CrystallizationHard CandyLaboratory: Hard CandyWednesday, July 28Hard Candy cont.Chewing & Bubble GumTableted ConfectionsLaboratory: Gum &Tableted ConfectionsThursday, July 29Jellies & Gummies(Presentation & Lab)Friday, July 30Aerated Confections &Nougat (Presentation &Lab)Monday, August 2Colors & FlavorsSugar-FreeFondants & CreamsLaboratory: Fondants &CreamsPicnicTuesday, August 3Fats, Oils & EmulsifiersSoft PanningChocolate PanningLaboratory: PanningWednesday, August 4Hard Panning & Polishing(Presentation & Lab)Fudge & Caramel(Presentation & Lab)Food SafetyThursday, August 5Toffee (Presentation &Lab)Fat CrystallizationChocolate & CompoundCoatingsBanquet DinnerFriday, August 6Laboratory: Chocolate &Compound CoatingsChocolate Sensor

RegisterFirst Name __________________________________ Last Name _________________________________________Name to appear on badge _________________________________________________________________________Title ___________________________________________________________________________________________Company _______________________________________________________________________________________Business Street Address ___________________________________________________________________________Business City/State/Zip/Postal ______________________________________________________________________Country ________________________________________________________________________________________Phone ( ) ____________________________________ Fax ( ) ____________________________E-mail __________________________________________________________________________________________Identify yourselfNCA Member: $3,950Non-Member (circle one): $4,550PaymentCheck enclosed (payable to NCA)AMEXMASTERCARDVISABroker Manufacturer SupplierTotal amount enclosed includes your registration and social events.Please return form to:NCAP.O. Box 34756Alexandria, VA 22334-0756or by overnight mail:NCA1101 30th St NW, Ste 200Washington, DC 20007Fax form to: 866.900.5106Past Resident Course Students:“Thank you for organizing such a useful course for us. I learneda lot from this course, especially in theory. This course helpedme understand that confectionery is a combination of scienceand art!”“I started to apply what I learned during the two weeks. It addedvalue to my area of work.”The National Confectioners Association prohibits discriminationin all its programs and activities. Persons with specialdietary or other needs should contact NCA at 202.534.1440.$______________________________________Credit Card # ______________________________________________________________________Expiration date ____________________________ Security Code ____________________________Signature (as it appears on card) ___________________________________________________________Course CoordinatorLaura ShumowManager, Technical and Regulatory AffairsLaura.Shumow@CandyUSA.comCourtnay DavisMeetings & Membership CoordinatorCourtnay.Davis@CandyUSA.com