Professional course Master Gelato Maker Course
Course Aimed at all individuals wishing to become true professionals in gelato making, without relying on any type of industrial derivative product.
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
8 days
64 hours
Price
2200 €
(Lunch included)
Next Dates
Vanue: In-Person – Bergamo
Language: English
It is also possible to request information for individual courses or for dates not present in the calendar.
Start and initiate a life project as an entrepreneur
In-person Master Gelato Maker Course
The Master Gelato Maker course is currently the only medium-length intensive course that covers all aspects of traditional gelato making, right down to the development of the "nucleus," the most intimate component of any gelato. Additionally, it is the only educational event that provides a scientific approach to alternative and healthy gelatos, an area in which Andrea Stortini is an undisputed pioneer.
Syllabus all-in-one
Master Gelato Maker Course
Day 1: Introduction
- Introduction to the concept of craftsmanship: History of artisanal gelato making: Scientific gelato and semi-processed gelato, evolution, and distortion of the craftsmanship concept.
The professional gelato maker: skills, attitudes, and entrepreneurial personality. - Knowledge to Profit: Water, Air, Temperature, Sweetness, Freezing Point, and Personality; the importance of balance to avoid losing money with gelato. Basic chemistry and physics of gelato.
- The 7 different ways to do business with gelato: Business models related to the type of production and business objectives.
- Fundamental working methods: Pasteurization, Aging, Homogenization, Churning, and Batch-Freezing; choosing the right method when making your own gelato.
- Production Machinery and Preservation and Sales Machinery
- Customized Flavoring: Simple roasting and refining of nuts. (Practice).
- Striated Gelato in Gelato Making: Recipes for artisanal fruit and cream striations, with practical execution of two.
Days 2 and 3: Technical Aspects and ice cream workshop
- Explanation of the Balancing Software and the Gerogelato method
- Study of key ingredients and their properties: Traditional gelato and its ingredients (dairy and derivatives, animal fat, animal proteins, sugars, additives).
- Formulation of traditional cream bases: White, Nuts, Spices, and Aromatic Herbs (Vanilla, Coffee), Egg, Cocoa, Cheese, Yogurt with practical execution of:
- Stracciatella with single-origin chocolate
- Hazelnut Cream with personalized flavor
- Traditional Lavazza Coffee Cremino with Nutella
- Refined Iranian Pistachio Cream from Sicily
- Cheesecake flavored with Lotus biscuit and artisanal striation
- 75% Chocolate Cream
- Artisanal Popsicle Making: Practical execution of one type of popsicle.
- Use of Caramel in Gelato Making: Artisanal toffee caramel with salted crunch (Practice).
Day 4: Technical aspects and ice cream workshop
- Study and balancing of key ingredients and their properties: Traditional gelato and its ingredients (fresh fruit, frozen fruit, and aromatic pastes).
- Formulation of primary sorbets and fruit creams: Acidic Fruit, Aromatic Fruit, Sweet and Fibrous Fruit, with practical execution of:
- Freshly Squeezed Lemon Sorbet
- Strawberry Cream from Aranjuez
- Mango Alfonso Sorbet
- Banoffee Cream
- Formulation of artisanal syrups and bases for fruit
Day 5: Technical aspects and ice cream workshop
- Industrial Gelato: Key ingredients of artisanal gelato and industrial derivatives:
Base 50
Base 100
Full Base with
Full Base without
UHT - Practical applications of various industrial gelato derivatives
- Semi-processed industry and its presence in artisanal gelato
- Business models associated with industrial derivative products:
- Smart Gelato Shop
- Express Gelato Shop
- Expansive models and franchises
- Artisanal Popsicle Making: recipes and practical execution of one type of popsicle (with air).
- Investment, costs, and benefits of different models and their methods of production, preservation, and sales
- Decorative aspects of display gelato and serving techniques
Day 6: Technical aspects and ice cream workshop
- Alternative-healthy gelato and its ingredients
- Plant-based drinks and derivatives
- Vegetable fats, plant-based proteins, alternative sugars, fibers
- Sugar-free, vegan, dietary, keto, gluten-free, diabetic-friendly, healthy
- Alternative Pistachio Cream with Formentera water
- Vegan Cream with fermented Nibs and Tocosh
- Avocado, Lime, and Spinach Sorbet
- Sesame Cream with raspberry crunch and pollen
Day 7: Technical aspects and ice cream workshop
- Gastronomic and Alcoholic Gelatos:
- Specific characteristics and ingredients
- Presentation and preservation methods
- Common alcoholic beverages
- Gelato in restaurant settings
- Cabrales Cheese Cream with Walnuts
- Tomato and Basil Sorbet
- Cava and Melon Sorbet
- Zacapa Rum Cream with Corinthian raisins
Day 8: Technical Aspects and Business Deep-Dive
- Main Bases and their characteristics: Neutral Cream, Neutral Sorbet, Alternative and Clean Label Bases
- Business Deep Dive:
- How much investment is needed to open a gelato shop (low-cost models, traditional models, multifunctional models)
- How to calculate the BEP (Break Even Point)
- Study of the Commercial Mix, Food cost, and selling prices (PMV)
- Commercial space and layout: Identity and decoration, examples of developed gelato shops; necessary machinery and characteristics
- Key elements to build your business plan
- Possible Business Models: Italian-style Artisanal Gelato, Popsicles and Polos, Yogurt Shops, Cold Stone and Roll Ice Cream, Express Gelato and UHT Gelato, Soft Serve Ice Cream
- What to consider if thinking about developing a Franchise?
- Final exam and diploma 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 balance and formulations according to basic ingredient criteria.
- Classification of different types and families of gelato.
- Analysis of the various phases of preparation, production, transformation, and preservation of gelato.
- Learning hygienic and sanitary principles (HACCP).
- Acquisition of business management principles for a company dedicated to the gelato business (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.
What's included?
- Official personalized “Master Gelato Maker” credential.
- Free one-year access to Gerogelato software.
- Complete recipes developed during the course (Gelato, popsicles, and striations).
- €800.00 voucher for equipment purchases.
- Minimum qualification of High School Diploma and/or University Degree.
Ice cream making course
Gelato Balancing Software
Basic + Advanced
Andrea Stortini Italian Chef
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.
Reserve your place
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Gerogelato Italian Gelato School
Via Piemonte, 224052 Azzano San Paolo (BG) Italy
