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.
Our certifications
Introduction to Nutrition and Health at
STANFORD
Master's in Nutrition and Dietetics at
UDIMA
Listen our master gelato maker
We have had an international presence since 2006. Hundreds of students have embarked on their entrepreneurial journeys after training
Modality
In classroom (EN)
Duration
4 days
Price
939 €
(Lunch included)
Next Dates
Italian Gelato and Ice Cream “All in one” from 27th to 31th January 2025 in English
Vanue: In-Person – Bergamo
Language: English
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
- Knowledge to succeed: Water, Air, Temperature, Sweetness, and Personality. The importance of balance to avoid losing money with ice cream. Basic chemistry and physics of ice cream.
- The 7 different ways of making ice cream: Business models related to the type of production and business objectives.
- The industrial derivation ice cream parlor: Basic ingredients of ice cream and industrial derivations (neutral, base 50, base 100, full base, flavors, colorants).
- Fundamental working methods: Pasteurization, Maturation, Homogenization, Batching and Pastomantecation; what to choose when making your own ice cream.
- Production machinery and maintenance and sales machinery
- Personalized flavoring: Simple roasting and refining of nuts. (Practical session).
- The use of fruit in ice cream making: artisanal variegation recipes and practical execution of one of them.
Day 2: Technical aspects and business depth
- Explanation of the Balancing Software and the Gerogelato Method
- 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).
- 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
- Artisanal popsicles: recipes and practical execution of a type of popsicle. (with air)
- Use of Caramel in Ice Cream Making: Artisanal caramel toffee (Practical session).
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 from Aranjuez.
- Mango Sorbet.
- Formulation of artisanal syrups and bases for fruit.
Day 4: Technical aspects and ice cream workshop
- Study of the fundamental ingredients and their properties: Alternative gelato and its ingredients (plant-based beverages and derivatives).
- Terminological definition of alternative gelato:
- Vegetable fats, plant proteins, alternative sugars, fibers
- Sugar-free, vegan, dietary, keto, celiac, diabetic, gluten-free
- How much do I need to invest to start an ice cream shop? (low-cost models, traditional models, multifunctional models)
- How is the BEP (Break-even Point) calculated?
- Study of the Commercial Mix, food cost, and sales prices (PMV)
- Commercial space and layout: Identity and decoration, examples of developed ice cream shops.
- Elements to build your business plan (Business Plan)
- Possible Business Models: Italian-style artisanal ice cream, popsicles and paletas, yogurt shops, Cold Stone and Roll Ice Cream, Express Ice Cream, UHT ice cream, Soft Ice Cream.
- What should I do if I'm thinking of developing a franchise?
- Closure and Credentials Delivery
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 600 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.
There 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
