+39 0541 373250 office@staff1959.com

Our Courses


 

3 Days basic ice-cream course

 

• Raw Material (milk and milk derivatives, sugar, additives, etc.);
• Products and production techniques;
• The balance of ingredients;
• Organoleptic and hygienic aspects;
• Preparation of milk mixture, sorbets, slushes;
• Production cycle, preservability;
• Production and sales management

2-3 Days basic semi-frozen course

 

• Raw Material (milk and milk derivatives, sugar, additives, etc.);
• Particular Ingredients (superfood, fibers, ect);
• Products and production techniques;
• The balance of ingredients;
• Organoleptic and hygienic aspects;
• Semi-frozen preparation;
• Small pastry preparation;
• Decorations;
• Preservability, production and sales management;
• Costs;
• Customized course with partcular requests on biologic and natural ice-cream.

5 Days advanced ice-cream course

 

• Raw Material (milk and milk derivatives, sugar, additives, etc.);
• Particular Ingredients (superfood, fibers, ect);
• Products and production techniques;
• The balance of ingredients;
• Organoleptic and hygienic aspects;
• Preparation of milk mixture, sorbets, slushes;
• Alcoholic ice-cream preparation;
• Ice-cream for intolerant people preparation;
• Alternative ice-cream preparation;
• Preparation of accessory products for ice-cream parlours (ice cream stick, biscuits, etc.)
• Production cycle, preservability, production and sales management;
• Laboratory planning and layout;
• Costs and business plan.


 

 

Courses on request
  about organic and natural ice cream

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One to one courses according to your specific needs

 


 

Send your participation request

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Staff Ice System presents the new 200 m2 room dedicated to the Gelato Academy, a laboratory where ice cream and pastry courses are held with a teacher in the sector supported by cutting-edge equipment and machinery. An easy way to become a professional ice cream maker or pastry chef and be able to open a business in Italy or abroad.

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