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  • FROZEN DESSERT IMMERSION CLASS
BACK TO USA CAMPUS

This 3-day beginner's class is tailored for anyone who wants to be part of the incredible ice cream and gelato business. The extensive workshop covers the basics of ice cream and gelato techniques.

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The school aims to educate potential participants who want to enter the frozen dessert retail business what priorities are needed to be successful, and even more important, how can one produce the finest frozen desserts products: Ice Cream, Sorbets, Italian Ice, & Dairy-Free Ice Cream.

Basic Agenda

DAY 1
• Introduction & Icebreaking session
• Frozen Dessert World
• History
• Business Planning Overview
- BREAK
• Equipment to open a Shop
• The most important things you can do “Clean The Equipment”
• Handle the Equipment
- LUNCH
• Demo and Tasting of the product
• Temperature of the products
• Process to flavoring
- Make products:
• Chocolate and Vanilla Ice Cream & Gelato
• Fruit Marination
• Questions

DAY 2
• Making the Ice Cream and Gelato Base from Scratch
• Ingredients in the mix and their function
• Hygiene & Store Cleanliness
• Making your own mix vs. buy a ready-mix base
• Explain Pasteurization process
• Hands-on Ice cream Base
-LUNCH
• Gelato
• Ice Cream
• Crystal Door – Pints, cakes, popsicles, sandwiches for take-away, delivery, seasonal and catering solutions
• Questions

DAY 3
• Dairy Free Frozen Dessert
-LUNCH
• Sorbet
• Water Ice
• Round Table Discussion Q&A

Trainer: Deborah Lee
Coordinator: Bobbie Dilldine
Bobbied@Carpigiani-usa.com 
Ph: 800-648-4389 EXT 5718

New Date
• September 28th-29th-30th
• November 16th-17th-18th
• January 17th-18th-19th 2022
• March 7th-8th-9th 2022
• May 9th-10th-11th 2022

Timeframes
First 2 days: 9:00 am to 5:00 pm & Third day 9:00 am to 4:00 pm

Price:
$900.00

Courses will be conducted with social distancing and we will be following the CDC’s recommended guidelines to keep students & instructors safe.
• Maximum of six students admitted to ensure social distancing.
• Students are required to have a facemask on when inside the facility.
• Students and instructors will sanitize & disinfect shared services frequently.
• Wear gloves & sanitize workstation before starting hands-on practice
• Students must Keep social distance (at least 6ft) and avoid assembly during breaks.

PRIVATE FROZEN DESSERT UNIVERSITY CLASSES
If you are interested in a Private Gelato Immersion Class for your business, please contact info@carpigiani-usa.com
Ph. 800.648.4389 or 336.661.9893 Extension 5715 for details.





AVAILABLE DATES
  • 28 September 2021 - 30 September 2021
    High Point, NC
  • 16 November 2021 - 18 November 2021
  • 17 January 2022 - 19 January 2022
  • 07 March 2022 - 09 March 2022
  • 09 May 2022 - 11 May 2022

REGISTER HERE

Fill out the form to register for this course specifying the desired course date.

The undersigned, having read the information, declares to give consent:

a) to the processing of his/her personal data for the management of your request

b) to the sending of newsletters and communications or informative and/or advertising material on products or services offered by the Data Controller or events promoted or organized by the same

c) to the communication of the data to third parties such as distributors and/or dealers of the Data Controller's machines, as well as companies with which the Data Controller has commercial collaboration relations, also with registered offices in third countries for which no adequacy decision or other forms of guarantees equivalent to those provided for by the Regulation itself are required

LANGUAGE
  • English
COURSE LOCATION
738 Gallimore Dairy Road, Suite 113, High Point, NC 27265
Info
Carpigiani Corporation of America - Frozen Dessert University
738 Gallimore Dairy Road, Suite 113, High Point, NC 27265
Tel: 1 336 661 9893 / 1 800 648 4389 x 5721
Fax: 1 336 661 9895
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