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Intermediate Gelato Course

Start personalizing your gelato by learning more about recipe-making and ingredients properties!

The course

The newly updated Intermediate Course is a necessary step for those who want to create original recipes autonomously. Starting from Spring 2020 dates offers options for premium in-class enrollment and the online auditor enrollment to participate “live” online. Select the option that suits you the best!
 Course objectives
The aim of the course is to make students balance milk-based and sorbet recipes starting from raw materials, understanding their functional composition. It provides the necessary knowledge to create gelato flavors with infusions, produce artisanal yogurt, yogurt flavor, and frozen yogurt. The course also aims to teach strategic marketing concepts for the point of sale, including positioning and design choices.

Who is it addressed to?
This course is designed for who would like to differentiate and upgrade the quality of gelato as well as personalize and expand the product assortment.

Prerequisites
Completion of the Basic Course or equivalent professional experiences.

Subjects covered   
• Raw Materials - Functional composition
• Reverse balancing
• Milk-based gelato balancing
• Water-based gelato balancing (fruit sorbets with sugar syrups)
• Ingredient reconstitution method
• Sugar Analysis
• Sugar Antifreezing Power and Sweetness Power
• Yogurt production, Yogurt Gelato and Frozen Yogurt
• Infusion flavoring technique
• International flavors and specialties
• Layout of a gelato shop and investment calculation and analysis

HOUR ONLINE STUDENT PREMIUM IN-CLASS STUDENT
9.00 AM  THEORY LESSON AND DEMONSTRATION
(online with live chat)		 THEORY LESSON AND DEMONSTRATION (in-class)
10.00 AM
11.00 AM
12.00 PM
2.00 PM  END OF THE LESSON 1h lunch break
---- RECAP AND HANDS-ON PRACTICE
(In-class and laboratory)
3.00 PM
4.00 PM
5.00 PM

For premium in-class enrollments:
Hands-on practice every day in the afternoon at production station with latest-technology machineries and enhanced food safety measures. 

For online student enrollments: A dedicated tutor as a moderator of the live chat during the theory lesson every morning and a group video conference dedicated to auditor students for Q&A and discussions.

Duration
The course lasts 5 days. It starts at 9.00 am and ends in the evening at 5.00 pm, with a 1h lunch break, for in premium in-class enrollment. It starts at 9.00 am and ends at 2.00 pm for online students.*

Certificate
Issued by Carpigiani Gelato University, Certificate of participation is granted for those who attend at least 80% of the course and pass the final exam.

Price
• Premium in-class enrollments: 1400 EUR + VAT
• Online auditor enrollments: 700 EUR + VAT


* the dates of courses can be modified if it is not reached the minimum number of students requested

PARTICIPATE AT THE CLASSROOM COURSE
Price 1.400,00 € (1.708,00 € VAT incl.)

AVAILABLE DATES
  • 25 November 2024 - 29 November 2024
  • 27 January 2025 - 31 January 2025
  • 07 April 2025 - 11 April 2025
  • 26 May 2025 - 30 May 2025
  • 04 August 2025 - 08 August 2025

LANGUAGE : ENGLISH

LESSONS ACTIVITIES
  • 09:00 am - 02:00 pm CET
    Theoretical lesson
  • 02:00 pm - 05:00 pm CET
    Hands-on practice

COURSE LOCATION
Via Emilia 45, 40011 Anzola dell'Emilia, Italy

COURSE VERSION: IN-PRESENCE


CHECK THE ONLINE

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