The trainee will during the period understand the principles of layout of a factory, choice of equipment to suit purpose, principles and practices of roasting, understanding roasting matrices and adopting according to bean type, winnowers and optimising their operation, principles and practices of pregrinding, approaches advantages and disadvantages, principles of conching and tempering, monitoring conching and tempering, moulding, coating and packaging, SOP to ensure food safety and quality in the factory, occupational safety, record keeping. At the end of the course the participant will be able to operate within a chocolate factory.