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 ice cream 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 gelato, sorbet and ice cream
• Laboratory: equipment and ingredients (product categories)
• Work flow analysis
• Production methods
• What is necessary to make gelato for restaurants?
• From appetizers to desserts: gastronomic/alcoholic sorbets and gelato, crystal gelato
• Conservation: at -14°c / at -18°c
• Balancing parameters for each gelato type
• Profitability
• Soft-serve gelato and applications in foodservice
• Crystal gelato and applications: sticks, single portions, jars, cakes
Duration*
2 days (from 9.00 – 14.00)
Format
The course is a live online course. Students will receive the recording of the lesson (via link, via email) which will be valid for 30 days.
*the organization of the course may vary if the minimum number of students is not reached
Website development, website content management system (AnthericaCMS), newsletter system (AnthericaMail).
Antherica Srl
Via Passo Buole 82 - 42123 Reggio Emilia - Italy
tel.: +39.0522.436912
fax: +39.0522.445638
email: info@antherica.com
web: www.antherica.com
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