HOME
SCHEDULE
INSTRUCTORS HOTEL & TRAVEL
Schedule
Tuesday, August 12, 2025
| 8:00 AM |
Welcome, Course Overview and Introductions |
| 8:25 AM |
History of Caramels, Toffees and Brittles |
| 8:35 AM |
Overview of Common Ingredients and Processes |
| 9:30 AM |
Review Caramel Samples and Types |
| 10:10 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 |
| 4:15 PM |
Review the Day |
Wednesday, August 13, 2025
| 8:00 AM |
Review of Caramels and Tastings |
| 9:00 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 |
| 4:15 PM |
Review the Day |
Thursday, August 14, 2025
| 8:00 AM
|
Review of Brittles and Toffees with Tastings |
| 9:30 AM |
Class Photo |
| 10:00 AM |
Quiz / Break |
| 10:30 AM |
Discussion and Application of Quiz Materials |
| 10:45 AM |
Course Evaluations |
| 11:15 AM |
Course Certificate Presentation |
| 11:30 PM |
Departure (Boxed Lunches Provided "To Go") |
Print Page
