Contents: 1. Confectionery and chocolate products. 2. Chocolate manufacture. 3. Confectionery processes. 4. Boiled sweets, hard candy. 5. Properties of boiled sugar confections. 6. Nougat, soft nougat (montelimart, nougatine) formulation and process. 7. Pressure cooked starch jellies. 8. Project profile of chocolate making. 9. Project profile of confectionery manufacture (toffee, candy, chewing gum, chocolate etc). 10. Project profile of nutricandy. 11. Project profile of tutty fruity (papaya candy).