Start learning how to produce high-quality Italian gelato and train to become a successful entrepreneur!
The newly updated Basic Course offers more hands-on excercise, new recipes and state of art technology to enrich your learning experience!
Course objectives After the Basic Course you will have a solid knowledge of Italian artisan gelato and you will be able to: understand ingredients and different production methods, produce gelato, sorbet and stick gelato, plan your investments, compare retail strategies, respect hygiene criteria in the laboratory.
Who is it addressed to? This course is catered for aspiring gelato entrepreneurs who wants to take a first step to learn how to produce high quality authentic Italian gelato.
Subjects covered ? 30 hours of theory 10 hours of hands-on practice
Gelato: what is it? Raw materials Production method Gelato mix Sorbets ƒ?? cold method Production Cycle History of gelato / Guided tour to? Gelato Museum Hygiene standards in the laboratory Gelato with inclusions and variegations Milk-based fruit flavors Soft gelato Stick gelato Business Planning and retail concepts
Hands-on practice everyday? in groups of three students on a dedicated workstation with latest technology machineries.
Duration The course lasts 5 days. It starts at? 9.00? am and ends in the evening at? 5.00? pm, with a 1h lunch break.*
Registration bonuses At the end of the class you will receive a coupon worth Eur 900 off the price of a Carpigiani gelato machine for a purchase of at least 13.000 EUR net
Certificate Issued by Carpigiani Gelato University, Certificate of participation is granted for those who attend at least 80% of the course and pass the final exam.
* The dates of courses can be modified if it is not reached the minimum number of students required