Professional course artisanal popsicle course
Thiscourse is designed for micro-entrepreneurs seeking to create a profitable business model with low startup costs. The production method is simple,enjoyable, and easy to scale or franchise.
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
2 days
16 hours
Price
750 €
Next Dates
Vanue: In-Person – Bergamo
Language: English
Syllabus all-in-one
Master Gelato Maker Course
Day 1: Technical Aspects and Workshop
- Knowledge to Profit: Basic chemistry and physics of gelato, along with essential solutions for creating popsicles and their ingredients.
- Introduction to the 7 Different Ways to Do Business with Gelato: Business models based on production type and business objectives.
- Artisanal Popsicle Making with Air: Core recipes for soft-serve machines and/or batch freezers.
- Artisanal Popsicle Making without Air: Key recipes for popsicle production using glycol.
- Production and Preservation Machinery, Sales Equipment
- Hands-on Practice with Essential Cream and Sorbet Recipes
Day 2: Technical Aspects and Gelato Workshop
- Solid and Liquid Fillings for Popsicles: Techniques for crafting various types of dips.
- Coatings and Decorations for Popsicles: Techniques for finishing and presentation.
- Business Deep Dive:
- Required investment to open a popsicle shop
- Calculation of the BEP (Break-Even Point)
- Analysis of the Commercial Mix, Food Cost, and Selling Prices (PMV)
- Commercial Space and Layout: Identity, decor, and examples of established popsicle shops
- Closure and Credential Delivery
What's included?
- Official personalized credential of “Artisanal Popsicle Technician”
- Complete recipe book with all recipes developed during the course
- €400 voucher for equipment purchase
- Minimum qualification of High School Diploma
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
