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.

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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