Learn more on how to combine gelato to your menu offer
Who is it for?
This course has been designed for pastry chefs and chefs who want to include gelato in their menus.
Objectives of the course
Provide the necessary knowledge to produce artisan gelato and sorbets, together with an overview of the technology, production organization and profitability.
Subject covered
• Difference between industrial and artisanal gelato
• Equipment and ingredients for the production of artisanal gelato in a professional kitchen
• Production flow analysis
• Production methods
• Milk-based gelato vs sorbets
• From appetizer to dessert: gastronomic/alcoholic gelato
• Monoportions, gelato cakes and jars
• Storage: at -14°C / at -18°C
• Principles of balancing
• Profitability of gelato
• Soft-serve gelato for the whole menu
Duration*
2 days (from 9.00 – 17.00)
Format
The course is hybrid. Choose whether to enroll in the in-person course in Bologna or take the online course.
*the organization of the course may vary if the minimum number of students is not reached
| LANGUAGE : ENGLISH |
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