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Confectionery Manufacturing
As a qualified Confectionery Technologist, your career path could lead you to middle management positions and beyond in the vibrant confectionery manufacturing industry.
This course will give you relevant expertise in the scientific manufacture of chocolate and chocolate products; high boils and rock candy; low boils (fudge, nougat); aerated products (marshmallows, honeycomb); jelly products; liquorice; and sugar-free sweets. It covers chemistry, biology, microbiology and quality control systems.
You could end up working as a production supervisor, laboratory assistant, quality control officer, researcher or development officer, to mention a few.
Choose from:
For more information, see the Angliss Confectionery website.
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