A Victus Ars Project

A center for training in confectionery science & technology

welcome to

The Institute of
Confectionery Excellence

A center for training confectionery science & technology in an innovative, entrepreneurial space in the heart of Chicago, the “Silicon Valley of Food”. Founded and directed by Michelle Frame, CEO of Victus Ars and esteemed expert in the field, with classes led by a diverse group of highly skilled scientists

About

The Institute of Confectionery Excellence takes a unique, 70% lab-based approach to education. The program immerses students in principles of science using a repetitive, approachable and applicable modality to provide immediate value to cross-functional roles. 

Method

Our curriculum is designed to cultivate an understanding of the science and technology that makes food development and manufacturing effective, food-safe, and delicious! 

Our small-class model is designed to benefit a diverse range of professionals — from food scientists, to production operators, engineers, sales & marketing, purchasing, and executive teams. Each role returns home with usable knowledge to make better business decisions and communicate across functions.

We emphasize repetition to build confidence, technical proficiency and applied knowledge. 

DESIGNED FOR

Food Scientists

Business Roles

Production Operators

  • Gain an understanding of how a range of candy items are made; how current plant equipment can be used to make new types of candy; and key technical terms to communicate effectively with R&D and operations teams. And take home some awesome treats…or awful messes!

    Designed for: Sales, Marketing, Supply Chain, and other business teams

Courses & Schedule

What do
we teach?

While the specific topics may change, these key principles are included in each course.

  • Be amazed at how many candy types start out similarly! Test your skills at pulling taffy, hand depositing gummies, and panning chocolate-covered raisins. From hard candy to marshmallows to caramel, we cover a range of product types and how they are similar and different from each other.

  • Understanding how non-crystallizing syrups and sucrose work together is key to understanding most confections. Adding fat, protein, gelling agents, etc., differentiates the eating experience and the process.

  • Understanding the ingredients and how they function isn’t the end of the story, but just the beginning. When and how they are added, and how they are cooked, cooled, and handled all play into the recipe plan.

  • How does changing or adding an ingredient affect the cost? And is it worth it if it alters the eating experience? Let’s consider some scenarios.

  • Sometimes a new product requires a whole new line, and sometimes, one piece of equipment can open up a world of possibilities! How equipment affects the finished product will be explored.

  • Accuracy is critical in achieving the desired finished products. Understanding weight, pH, water activity, and brix brings consistency and repeatability to our products.

  • Not everyone plays the same at 2 lbs and 200 lbs. We'll review some typical hurdles and how to plan for adjustments.

  • Most ingredients used for confectionery are safe in dry format, but become petri dishes once hydrated if not handled properly. Critical analysis of the process is necessary to ensure a safe and fabulous end product.

  • All the hard work isn’t worth it unless we delight our customers! We'll review our efforts, along with some commercial products, to ensure customer satisfaction.

Food Scientists

  • Acquire a one-of-a-kind, hands-on experience in product development and benchtop methods

  • Gain knowledge of the scientific methodology in food, beverage & confectionery production.

  • Learn advanced methods for producing confections that deliver a delightful eating experience, while maintaining regulations and standards.

  • Gain greater opportunities for career advancement by understanding the business impact of product development decisions

Production Operators

  • Develop an advanced knowledge of materials used every day in confectionery production, including ingredients, equipment, quality checks, and processes.

  • Acquire skills necessary for identifying potential problems during the production process and developing appropriate solutions.

  • Leverage newfound knowledge to handle tasks and challenges with greater confidence and accuracy.

  • Build skills needed to advance in pay level and production roles.

Business Roles

  • Become proficient in the key technical terms R&D and Quality use, and how they hit the bottom line

  • Learn ingredient and process capabilities and limitations involved in creating food for human consumption

  • Discuss standards and regulations that impact the confectionery industry, ensuring marketing efforts are compliant with applicable laws and regulations.

  • Understand equipment capabilities to assess additional new items that can be manufactured with no or limited capital costs.

Magnificently located in the Windy City!

 

Our lab is based in Chicago, a bustling culinary epicenter that is often referred to as the 'Silicon Valley of Food’. Our facility boasts state-of-the-art equipment and a lab that is pleasantly located down the street from Chicago’s trendy “Restaurant Row” where Chicago’s food scene hosts its most inspiring establishments!

Instructor Team

ENROLL TODAY!

At the Institute of Confectionery Excellence, our courses not only provide key technical training in new product development of sweets, snacks, and beverages, but also offer invaluable insights into business strategy and how product development impacts the company’s growth. Enrolling in our programs will empower your team to generate innovative product ideas while understanding the bigger picture of communicating technical information in a way that executive, business, and operations roles both understand and can act on. We are dedicated to providing insights and methods so you and your team excels.

Classes are kept to sixteen students per class, to ensure an interactive and intensive experience. Secure your attendance to The Institute of Confectionery Excellence's 2024 academic season by enrolling today.