Confectionary and Chocolate Technology
Area of Study
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Host University Units4
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units0
Hours & Credits
Basic understanding of the principle of confectionery and chocolate technology; the chemical and physical properties of the important ingredients, some techniques involved in their preparation and processing as well as the application of food additives generally use in the industry.
Courses and course hours of instruction are subject to change.
Some courses may require additional fees.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations