This course will be held July 19 – 30, 2027
What is the Resident Course in Confectionery Technology?
The two-week Resident Course in Confectionery Technology, also known as “Candy School,” is designed to instruct technical, production and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject materials including processing, troubleshooting, reworking and sensory analysis. Learning from industry experts, participants will gain hands-on laboratory experience with all types of candies.
At its heart, Candy School is about science. The chemical and functional interactions of ingredients don’t change. Students learn the science of candies and then make them, varying ingredients to see what happens.
Who Should Attend?
While Candy School is intended primarily for technical personnel, it is also of value to individuals in production, management and sales who wish to increase their knowledge of confectionery technology.
International students are welcome to attend. Since the course is taught entirely in English, it is recommended that all attendees have a strong command of the language in order to get the most out of Candy School.
Enrollment Fees, Costs, and Registration
Enrollment fees cover tuition, laboratory materials, reference workbooks, daily lunches, welcome picnic and banquet dinner.
The cost of the course for one individual is $4,495. Enrollment is not yet open.
Accommodations
*Lodging is not included in the registration fee. Local area hotels include:
- DoubleTree by Hilton Madison Downtown, 252 W. Johnson St, Madison, WI 53703
- Wisconsin Union Hotel, 1308 W. Dayton St, Madison, WI 53715
- Best Western Plus InnTower Madison, 2424 University Ave, Madison, WI 53726
- The Edgewater Hotel, 1001 Wisconsin Place, Madison, WI 53703
- The Madison Concourse Hotel & Governor’s Club, 1 W. Dayton St, Madison, WI 53703
Donors Supporting UW-Madison Confectionery Crouses
Thank you to donors for their continued support.
ADM A.M. Todd
ADM Corn Processing
ADM Specialty Food Ingredients
Axiom Foods Inc.
Barry Callebaut
Bell Flavors & Fragrances
Beneo
Blommer Chocolate Company
Briess Malt & Ingredients Co.
Burke Candy
Callisons
Capol LLC
Cargill Confectionery Division
CEAMSA
Clasen Quality Chocolates
Devon’s Chocolates LLC
DSM-Firmenich
Ferrara USA
Food Ingredients Inc.
Ford Gum Company
Galloway Company
Georgia Nut Company
Givaudan
Glanbia Nutritonals
GNT
Grain Millers, Inc.
Grain Processing Corporation
Guittard Chocolate Company
The Hershey Company
IFC Solutions
IFF Inc.
Ingredion, Inc.
Jellice Co. Ltd.
The Jelly Belly Company
John B. Sanfilippo & Sons, Inc.
Kerry Group
Land O’ Lakes, Inc.
Mane, Inc.
Mantrose-Haeuser Co., Inc
MARS Wrigley
McFlavor Solutions
Nitta Gelatin
OSF Flavors
PB Leiner
PGP International Inc.
Primient
Roquette America
Sensient Flavors
Sensient Food Colors
Universal Ingredients Shank’s
Synergy Flavors, Inc.
Tate & Lyle
Watson, Inc.
Weber Flavors
Wild Flavors