Master Confectioner Certification Program - gomc.com · Chocolatier, Candy Maker, Master...
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28 August 2003 • The Manufacturing Confectioner T wenty-six people were honored recently for having achieved high levels of confectionery profi- ciency. Certification by the Retail Confectioners International (RCI) confectionery recognition program is available in the following levels: Chocolatier, Candy Maker, Master Chocolatier, Master Candy Maker, and Master Confectioner. In addi- tion, a premier Master Confectioner Emeritus designation was offered for one year to acknowledge the efforts, experience and education already gained within the industry. At the June convention of RCI, the first recipients were presented with plaques and medals. The program is intended to coor- dinate educational efforts by indus- try associations and to help individu- als set and achieve high goals in the confectionery field. RCI has policies in place to certify various educational courses offered by organizations within the industry. This professional certification pro- gram is intended to help individuals throughout the industry to take advantage of career-development opportunities and courses to aug- ment their professional experience. One goal for this program is to pro- vide a standard for objectively certi- fied professional credibility for men and women in confectionery careers, as well as providing enhanced training and hiring help for companies. The program targets the grassroots candymaker who wants to learn more about the craft and the skills necessary for quality work in this industry. In addition, the program is intended to attract new candymakers to the profession with its demon- strated high level of professionalism and prestige. The program is entirely voluntary for individuals and for those associa- tions that offer educational sessions. It is a program in which individuals may learn, grow, advance and con- tribute much in the industry and be acknowledged for their progress. PROCESSING, COORDINATION RCI’s program has similarities to the European journeyman process as it tracks the progress of an individual toward his or her certification goals. Experience and coursework are both necessary for advancement. Course work can be focused toward a particular certification level, even while taken from a variety of organizations and associations. Seminars and workshops offered by RCI, PMCA, AACT, NCA, Knechtel Laboratories, Richardson Researches, ZDS and other organi- zations may be eligible for the cer- tification process. RCI is working with these organizations to evaluate course work suitability. The certification program’s policy for evaluation of courses for accredi- tation follows: • Must be able to guarantee the quality level of any given course. • Must have documentation of satisfactory completion. • Must have student evaluation of courses and instructors. Each course’s curriculum will be examined, points will be assigned, coursework will be verified and a sys- tem of testing will be assured. When gaps are perceived in the educational offerings throughout the industry, RCI will work to fill those gaps. Past experience in the confec- Master Confectioner Certification Program RCI honors the first group of those who have met the certification criteria for master level of confection expertise. ➤ Certification recipients in attendance at RCI’s recent annual convention. Front row: Terry Craft, David Jones, Gordon Goodnight Middle row: Ron Krum, Bernard Garbusjuk, Ruedi Hauser, Tim Burke, Don Hurt Back row: Ian MacKenzie, Jack Elmer, Harry Callie
Transcript of Master Confectioner Certification Program - gomc.com · Chocolatier, Candy Maker, Master...
28 August 2003 • The Manufacturing Confectioner
Twenty-six people were honoredrecently for having achieved
high levels of confectionery profi-ciency. Certification by the RetailConfectioners International (RCI)confectionery recognition programis available in the following levels:Chocolatier, Candy Maker, MasterChocolatier, Master Candy Maker,and Master Confectioner. In addi-tion, a premier Master ConfectionerEmeritus designation was offered forone year to acknowledge the efforts,experience and education alreadygained within the industry. At theJune convention of RCI, the firstrecipients were presented withplaques and medals.
The program is intended to coor-dinate educational efforts by indus-try associations and to help individu-als set and achieve high goals in theconfectionery field.
RCI has policies in place to certifyvarious educational courses offeredby organizations within the industry.This professional certification pro-gram is intended to help individualsthroughout the industry to takeadvantage of career-developmentopportunities and courses to aug-ment their professional experience.
One goal for this program is to pro-vide a standard for objectively certi-fied professional credibility for menand women in confectionery careers,
as well as providing enhanced trainingand hiring help for companies.
The program targets the grassrootscandymaker who wants to learnmore about the craft and the skillsnecessary for quality work in thisindustry. In addition, the program isintended to attract new candymakersto the profession with its demon-strated high level of professionalismand prestige.
The program is entirely voluntaryfor individuals and for those associa-tions that offer educational sessions.It is a program in which individualsmay learn, grow, advance and con-tribute much in the industry and beacknowledged for their progress.
PROCESSING, COORDINATION
RCI’s program has similarities to theEuropean journeyman process as ittracks the progress of an individualtoward his or her certification goals.Experience and coursework are bothnecessary for advancement.
Course work can be focused
toward a particular certificationlevel, even while taken from a varietyof organizations and associations.
Seminars and workshops offeredby RCI, PMCA, AACT, NCA,Knechtel Laboratories, RichardsonResearches, ZDS and other organi-zations may be eligible for the cer-tification process. RCI is workingwith these organizations to evaluatecourse work suitability.
The certification program’s policyfor evaluation of courses for accredi-tation follows:• Must be able to guarantee the quality
level of any given course.
• Must have documentation of satisfactorycompletion.
• Must have student evaluation of coursesand instructors.
Each course’s curriculum will beexamined, points will be assigned,coursework will be verified and a sys-tem of testing will be assured. Whengaps are perceived in the educationalofferings throughout the industry,RCI will work to fill those gaps.
Past experience in the confec-
Master Confectioner Certification Program RCI honors the first group of those whohave met the certification criteria formaster level of confection expertise.
➤
Certification recipients in attendance at RCI’s recent annual convention.
Front row: Terry Craft, David Jones, Gordon Goodnight
Middle row: Ron Krum, Bernard Garbusjuk, Ruedi Hauser, Tim Burke, Don Hurt
Back row: Ian MacKenzie, Jack Elmer, Harry Callie
