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What is Candy School?

First sponsored by the National Confectioners Association in 1963, Candy School is designed to instruct technical, production, research, and managerial personnel in confectionery technology. More than 1,200 students from around the world have attended the course affectionately called "Candy School" over the last 50 years. The two-week course begins with ingredients' chemical and functional interactions and advances to the more complex subject material, including processing, troubleshooting, reworking, and sensory analysis. Learning from industry experts, participants will gain hands-on laboratory experience with all types of candies.

Method of Instruction?

Lectures and experimental pilot plant exercises are presented and supervised by an outstanding group of technical experts from the confectionery industry and the University of Wisconsin Food Science Department. Classes and laboratory exercises are held in Babcock Hall at the University of Wisconsin-Madison.

Who should Attend?

Although 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.

*Note to International Students*

International students are also welcome to attend Candy School. However, the course is taught in English, and it is recommended that all attendees have a strong command of the language to get the most out of their time at Candy School.

Enrollment Fees & Costs:

$3,995 per registrant

Enrollment fees cover tuition, laboratory materials, reference workbooks, daily lunches, welcome picnic and banquet dinner.

Class size is limited to 34 students