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SCHEDULE
INSTRUCTORS HOTEL & TRAVEL
Schedule
Tuesday, February 21, 2023
| 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 |
Wednesday, February 22, 2023
| 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 |
Thursday, February 23, 2023
| 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") |
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