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2016 Caramels Schedule
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WEDNESDAY, AUGUST 10, 2016

8:00 am Welcome, Course Overview and Introductions 
8:15 am  History of Caramels, Toffees and Brittles
8:30 am  Overview of Common Ingredients and Processes
  Review Caramel Samples and Types 
10:00 am  Break
10:15 am  Caramel Formulations and Processing
12:00 pm  Lunch (Including Review of Problem Candies)
1:00 pm  Lab: Caramel Cooking and Formulation Variables
4:30 pm  Review the Day

 
THURSDAY, AUGUST 11, 2016

8:00 am  Review of Caramels and Tastings
8:45 am  Brittle Overview
9:45 am  Break
10:00 am  Lab: Cooking and Processing of Brittles and Butter Crisps
12:00 pm  Lunch
1:00 pm  Toffee Overview
2:00 pm  Lab: Cooking and Processing of Toffee
4:30 pm  Review the Day


FRIDAY, AUGUST 12, 2016

8:00 am  Review of Brittles and Toffees with Tastings
9:30 am  Quiz
10:00 am  Break
10:15 am  Discussion and Application of Quiz Materials
11:00 am  Course Evaluations
11:15 am  Course Certificate Presentation
12:00 pm  Departure (Boxed Lunches Provided "To Go")