Foundation of Ice Cream Making

This course covers the key areas of both the theoretical and practical aspects of ice cream making. It provides the participants with a working understanding of what goes into ice cream making, including the functions of basic components used in ice cream and sorbet recipes. At the end of the course, the participant can expect to be able to create his or her ice cream recipes.

Option 1

Day 1 (Hands On)

• Ice cream history
• Milk composition
• Ice cream and sorbet composition
• Ice cream structure
• Ice cream and gelato recipes I

Day 2 (Theory)

• Ice cream and gelato recipes II
• Mix calculations
• Batch freezing operations
• Mix processing and aging
• Sugars and sweeteners
• Hygiene considerations
• Displaying and ice cream sale service

Option 2

Full Day Course
8.30am - 12.30pm (Hands On)
12.30pm to 1.30pm (Lunch Time)
1.30pm to 5.00pm (Theory)

About Michael

Michael has done extensive work with both American ice cream and Italian gelato, having done both formal courses and worked with ice cream makers from the US and Italy. In a recent renowned US course in Pennslyvania, Michael graduated among the top 10% of the class and went on with working in creameries there and in Manhatten. Michael has also helped with the setup of local gelaterias in Singapore.

Course Fee: