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Course in ice-cream making



CORSO GELATERIA The artisan ice-creaming making course is open both to people already working in the food and catering sector and to people interesting in entering a succsessful artisan career. The course lasts 2 weeks from Monday to Friday. Completion of the course qualifies the students to run an ice-cream parlour autonomously.


 

The programme:

1 Week
CORSO GELATERIA PRIMA SETTIMANA Food hygiene basics and the law HACCP
Food and nutrition basics
The ingredients of the ice-cream: sugars, fats, milk and milk products, stabilizers and emulsifiers
Balanced bases for ice-cream
the production of basic mixtures for the artisan ice-cream
Milk and egg's mixtures

 
2 Week
  CORSO GELATERIA SECONDA SETTIMANA The right combination of ingredients for the bases: theory and production
Production of ice-creams and sorbets with mixture of chocolate and chocolate products, shell fruits and distilled wines
The production of fresh-fruits ice-creams and of yogurt
The art of presentation
Equipment, management of the artisan enterpise and marketing
 


This is a mainly practical course. It includes continuous exercise and food preparation both in groups and individually.



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