Introduction to artisanal ice cream
Content:
This course is intended for:
Anyone who aims to achieve the necessary skills to start the home-made ice-cream business, learn ice-cream making essential ingredients and procedures.
Description:
Theoretical and practical course based on one-to-one method, which allows participants to personally interact with the support of modern multimedia technologies. Being part of a small group, each participant will be given an individual workstation with the most advanced equipment.
Length:
3-day training from 9 am to 5 pm.
Each participant will receive:
information sheets; mix calculation program; book of the recipes prepared during the course; ice-cream maker’s uniform (hat, jacket and apron); USB pen drive; attendance diploma; photos; coffee break; lunch with catering staff.
Difficulty:
Low
Maximum number of participants:
12
Ampliare l’offerta in gelateria con torte semifreddo ad alta vendibilità, sfruttando abbinamenti di gusto di tendenza e grandi classici della tradizione. / Widen the offer in the gelato parlour with high-selling semifreddo cakes, leveraging trendy flavour combinations and great classics reworked with a modern twist.
Approfondimento sul mondo del sorbetto: i gusti frutta più originali e come bilanciarli. / Insight into the world of sorbet: the most original fruit flavours and how to balance them.
Come realizzare golosi cremini gelato, accattivanti alla vista ed equilibrati nel gusto.