Course in ice-cream making

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.

	1 Week		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		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

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