Ice Cream Maker

General

Program Description

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
Last updated November 2018

About the School

Our aim is to promote the tradition of Italian food through practical courses which offer a range of job opportunities in the culinary sector.

Our aim is to promote the tradition of Italian food through practical courses which offer a range of job opportunities in the culinary sector. Read less