Professional course in artisanal ice cream making
Designed for all those who want to enter the world of ice cream making professionally, at the highest level, from both a technical and business perspective.
We have had an international presence since 2006. Hundreds of students have embarked on their entrepreneurial journeys after training
Modality
In classroom (EN)
Duration
5 days, 8 hours per day
Price
799 €
-Lunch included for 5 days.
- If you'll land in Malpensa airport (Milan), exist a public shuttle service to Orio al Serio, not to far from the school.
Next Dates
Theoretical/Practical Course taught by Master Andrea Stortini, aimed at all entry-level Professional Gelato Makers who wish to deepen their knowledge about ice creams and their components, and/or operators in the field who want to update and enhance their wisdom about authentic Artisanal Gelato-making.
Vanue: In-Person – Bergamo
Language: English
Start and initiate a life project as an entrepreneur
Syllabus all-in-one
ice cream maker course
Day 1: Introduction
- The 7 different ways of making ice cream: Business models related to the type of production and business objectives.
- The ice cream parlor of the market: Fundamental ingredients of true artisan ice cream (ice cream without additives, with natural neutral, fruit, egg yolk, dairy products and natural flavorings).
- The industrial derivation ice cream parlor: Basic ingredients of ice cream and industrial derivations (neutral, base 50, base 100, full base, flavors, colorants).
- Knowing how to win: Water, Air, Temperatures, Sweetness and Personality. The importance of balance, so as not to lose money with ice cream.
- Fundamental working methods: Pasteurization, Maturation, Homogenization, Buttering and Pastomantecation; what to choose when making your own ice cream.
- Production machinery and maintenance and sales machinery: minimum investment.
Day 2: Technical aspects and ice cream workshop
- Basic elements of knowledge: Solutions, Water, Air, Temperatures, Ice, Sweetness and Personality.
- Explanation of the Gerogelato balancing software.
- Study and balancing of the fundamental ingredients and their properties: Classic ice cream and its ingredients (dairy and derivatives, animal fat, animal proteins, sugars, additives).
- Customized flavorings: Toasting and simple refining of nuts (Practical).
- Formulation of the main traditional creams. White, Nuts, Spices and Aromatic Herbs (Vanilla, Coffee), Egg, Cocoa, Cheese, Yogurt and practical execution of:
- Stracciatella with chocolate of origin
- Hazelnut cream with own flavoring
- Traditional Lavazza Coffee Cream
- Cheesecake flavored with Lotus crackers
- 75% Chocolate Cream
Day 3: Technical aspects and ice cream workshop
- Study and balancing of the fundamental ingredients and their properties: The classic ice cream parlor and its ingredients (fresh fruit, frozen fruit and aromatic pastes).
- Formulation of the main fruit sorbets and creams: sour fruit, aromatic fruit, sweet and fibrous fruit, and practical execution of:
- Squeezed lemon sorbet.
- Strawberry Cream with Mascarpone and Yogurt.
- Raspberry Sorbet.
- Mango sorbet.
- Banana cream with dulce de leche.
- Syrups and handmade bases for fruit.
- The use of fruit in ice cream: artisanal veined recipes and practical execution of one of them.
Day 4: Technical aspects and ice cream workshop
- Study and balancing of the fundamental ingredients and their properties: Alternative and healthy ice cream and its ingredients (vegetable beverages and derivatives, vegetable fat, vegetable proteins, polyols, alternative sugars, fibers and superfoods).
- Formulation of the main sorbets and alternative creams and practical execution of:
- Pistachio cream with olive oil and sea water from Formentera.
- Black Sesame Cream and Wasabi Crunch with Raspberry.
- Yuzu and Agave Sorbet.
- Textured Pea and Pistachio Crunchy.
Day 5: Deepenings
- Artisanal ice popsicle: recipes and practical execution of two types of popsicle (with and without air).
- Use of Caramel in Ice Cream: Caramel Toffee, Caramel Veined (Practice).
- Use of Chocolate in ice cream: Homemade Nutella, Variegato and Chocolate Crunches (Practical).
Business aspects:
- What do I need to invest to set up an ice cream shop? - (low cost models, traditional models, multifunctional models, etc.)?
- How is the BEP (Break event point) calculated?
- Study of the commercial mix, food cost and sales prices
- Commercial space and Layout: Identity and decoration, examples of developed ice cream parlors.
- Elements to build your business plan (Business Plan)
- Possible Business Models: Artisanal Italian Ice Cream Shop, Popsicles and Popsicles, Yogurt Shop, Cold Stone and Roll Ice Cream, Express Ice Cream Parlor and UHT ice cream, The Ice Cream Parlor with Nitrogen, Soft Ice Cream.
- What do I do if I am thinking of developing a Franchise?
- Closing and awarding of credentials
All our ice cream courses are composed of 2 main blocks:
Our students specialize in the composition of artisanal ice cream elements.
- Study of basic ingredients, characteristics, and properties.
- Study of balances and formulations according to the most advanced criteria and parameters.
- Classification of different types and families of ice creams.
- Analysis of the different phases of preparation, processing, transformation, and preservation of ice cream.
- Learning of hygienic and sanitary principles (ARCCPP).
- Acquisition of principles of managing a business dedicated to the ice cream trade (direct and/or indirect sales).
Students learn, in the laboratory, everything they need to make the best artisan ice cream. Part of the emphasis is to achieve not only delicious ice cream but also to take care of aspects of presentation and decorative elements.
- Selection and purchase of the most suitable raw materials, according to cost-benefit parameters and relationships.
- Storage and preservation of raw materials acquired from the market.
- Manufacturing techniques according to economic, ergonomic, and hygienic parameters.
- Techniques for correct use of machinery and facilities.
- Techniques for storage and preservation of manufactured products.
- Sales techniques.
Ice cream making course
Gelato Balancing Software
Basic + Advanced
Andrea Stortini Italian Chef
The "all-in-one" Ice Cream Course is taught by master ice cream maker Andrea Stortini, who holds a Master's degree in Food and Dietetics. He has over 30 years of experience in the artisanal Italian ice cream industry, starting as a Manager of ice cream shops in Italy and Spain, and then as Director of the Gerogelato School where he has been teaching courses and advising numerous companies in the artisanal and industrial ice cream sector since 2006 in Spain, Italy, Portugal, Germany,Canada the United States and the rest of Latin America.
More than 2000 trained professionals in America and Europe
Learn how to make the best artisanal Italian Gelato
Issues We Address
Lack of Experience: Worried about not having prior experience in ice cream making? Our course will equip you with solid theoretical knowledge backed by hands-on experience in the real world.
Technical Unfamiliarity: The science behind ice cream can be overwhelming. We'll guide you through the technical aspects so you can craft high-quality ice cream from day one.
Business Management: It's not just about making ice cream; efficient business management is crucial too. You'll learn key strategies for business management, marketing, and customer service.
These are some of the ice creams you will learn
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Gerogelato Italian Gelato School
Via Piemonte, 224052 Azzano San Paolo (BG) Italy
