A theoretical and practical course which teaches the techniques and methodologies for the production and selling of Italian artisanal ice cream. The course covers

  • Hygiene practice regulations – HACCP
  • The components of ice cream
  • Basic concepts of food properties: raw materials and assembled ingredients
  • The Chemistry and Physics of ice cream
  • Balancing principles
  • Balancing techniques and working methods
  • The production of artisanal ice cream
  • Making fruit ice creams
  • Practical laboratory work
  • Using balancing software
  • Basic demonstrations of decorating
  • Decoration using chocolate and sugar
  • Basic concepts of the art of fruit and vegetable cutting
  • Planning and presentation techniques for goblets and trays
  • Marketing, Communication and Business Management
  • Starting your own business
  • Planning and structuring the ice cream laboratory and parlour
Program taught in:
  • English
  • Italian

See 3 more programs offered by La Scuola di Cucina - Cuisine Academy »

Last updated November 16, 2018
This course is Campus based
Start Date
1 - 3 months
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