Access a variety of educational formats - there is something for every type of learner.
In keeping with its primary goals to promote better products through education and information, PMCA is pleased to offer a series of specialized in-plant training courses. Each course is held at the facilities of a confectionery manufacturer, is conducted by well-qualified facilitators and includes a mix of classroom and hands-on training.
We aim to hold two short courses each year. All courses are three or four days long in order to accommodate the regular job demands of participants. Find out if there's one coming up that you'd be interesting in joining.
PMCA presented its first conference-held hands-on workshop at the 70th Annual Production Conference. Learn what participants had to say about their experiences.
This half-day seminar at the PMCA Annual Production Conference provides basic information on a particular topic along with some advanced techniques and new technologies. Presentations from experienced industry professionals are accompanied by live demonstrations and audience tasting samples.
This half-day seminar at the PMCA Annual Production Conference provides basic information on a particular topic along with some advanced techniques and new technologies. Presentations from experienced industry professionals are accompanied by live demonstrations and audience tasting samples.
This topic follows the classroom portion of our premium chocolate centers short course. If you enjoy this topic, consider looking into joining the hands-on version in the future.
This topic follows the classroom portion of our chocolate and compound short course. If you enjoy this topic, consider looking into joining the hands-on version in the future.
PMCA launched its first conference-held hands-on workshop at the 70th Annual Production Conference, April 13, 2016. Attendees rotated through six interactive stations led by knowledgeable industry professionals on various chocolate topics.
This topic follows the classroom portion of our panning short course. If you enjoy this topic, consider looking into joining the hands-on version in the future.
Technical reviews on various confectionery topics
Explore questions and address problems such as what IS heat resistant chocolate? Why is heat resistance important? Is it possible to prevent the fat from melting? How might IP rights be affected? Is adding water to chocolate really such a dumb idea?
What are natural colors? How are natural colors different from synthetic colors? What do I need to take into consideration when switching to natural colors? What regulatory aspects do I need to consider? All of these questions and more will be answered in this natural colors compilation.
This webinar was presented live in October 2016. Highlights include, Intentional Adulteration/ Economically Motivated Adulteration (EMA), Sanitary Transportation of Human Food, Foreign Supplier Verification Program (FSVP) and Preventative Controls for Human Food/ cGMPs.
This topic follows the classroom portion of our caramel, fudge and toffee short course. If you enjoy this topic, consider looking into joining the hands-on version in the future.
LEARNING BY DOING 