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The University of Wisconsin-Madison’s Resident Course in Confectionery Technology, also known as “Candy School,” will be held virtually this summer in light of the COVID-19 pandemic.
Lectures and experimental pilot plant exercises for these courses are presented and supervised by technical experts and the UW Food Science Department.
It’s been 50 years since the "Candy School "was started by the National Confectioners Association (NCA), and it's still teaching everyone from line workers and company owners to technical staff and suppliers what happens when you heat sugar and melt chocolate.
