Fundamentals of Gelato & Sorbetto Production

Our Introductory Class Curriculum offer basic foundations in the art of gelato and sorbetto to students seeking a culinary future in specialty desserts.

Training Program Overview

You will learn…

Basic theory on Gelato and other frozen desserts
Formulating and refining recipes
Hands-on production and procedures
Serving and sales assistance
Cleaning and sanitizing
Communication and marketing strategies
Concept development and business plans
Review PreGel product line
Decoration

Day 1 Schedule

Theory (9:00 a.m. – 10:30 a.m.)

– History of Gelato
– What is Gelato
– Basic Ingredients of Gelato

Coffee Break (15 min)

Theory (10:45 a.m. – 12:00 p.m.)

– Composition of Gelato
– Gelato Production Processes
– Review of PreGel Product Line

Lunch Break (12:00 p.m. – 1:00 p.m.)

Practice (1:00 p.m. – 4:30 p.m.)

– Pasteurization of White Milk Base
– Gelato Production – Hot Process / Cold Process / Super Sprint Process

Discussion (4:30 p.m. – 5:00 p.m.)

Day 2 Schedule

Theory (9:00 a.m. – 10:30 a.m.)

– Freezing Process and Storage
– Flavour and Texture Defects of Gelato
– Cleaning and Sanitizing
– Health Issues

Coffee Break (15 min)

Theory (10:45 a.m. – 12:00 p.m.)

– Business Plan (Gelato & Soft Serve)
– Marketing of Gelato
– Store Management

Lunch Break (12:00 p.m. – 1:00 p.m.)

Test (1:00 p.m. – 1:30 p.m.)

Practice (1:30 p.m. – 4:30 p.m.)

– Sorbetto Production – Hot Process / Cold Process / Super Sprint Process
– Production of Frozen Pops
– Serving and Selling Techniques

Discussion and Certificate Presentation (4:30 p.m. – 5:00 p.m.)

Upcoming Fundamentals of Gelato & Sorbetto Production Classes

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