Chocolate Confectionery
Leatherhead Food International invites you to attend our portfolio of confectionery courses Sugar Confectionary Production 15 – 17 November Chocolate Confectionary Production 22 – 24 November Enrobing Chocolate Bars 24 – 25 November 2005.
These confectionery courses combine theory and practical work to give complete hands on guide to making sugar and chocolate confectionery. Trouble shooting workshops allow delegates to see where things can go wrong and quiz the experts about how to prevent them.The course includes technical presentations from the Big Players in the confectionery industry . The courses can be taken together or as required depending on the processes the delegates want to gain knowledge in
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. Practical components in the course will re-emphasize technical concepts. There will be plenty of opportunities to network and learn from speakers and other delegates. Who Should Attend? The training course is suitable for all those involved in confectionery manufacture, particularly: Quality and Production Staff Product and Brand Managers New Product Development Personnel Sales and Marketing Managers Ingredient Suppliers Retailers… don’t miss this opportunity to hear the latest information and question the experts. more details: http://www.leatherheadfood.com/confectionery/
