Advanced Gelato & Sorbetto Production Curriculum
Expanding on The Fundamentals of Gelato & Sorbetto Production class, PreGel AMERICA offers a three-day course on the advanced production of gelato and sorbetto. Students will be educated on the more advanced flavors and flavor combination of gelato and sorbetto, including alcohol-infusion. The class also covers the formulation of customized recipes, the scientific approach to ingredient composition and the effect of each ingredient on the final composition of gelato and sorbetto. From traditional to extreme and trendy flavors, the class ultimately focuses on unique gelato and sorbetto recipe formulations to fit your business needs.
Length of Class: 3-days
You will learn...
- Advanced Gelato and Sorbetto flavors and flavor combinations, including alcohol flavors
- Formulating recipes leading into customization of your own flavors and flavor combinations
- Scientific approach to ingredient composition and the effect of each ingredient on the final composition of gelato and sorbetto
- Hands-on production and procedures
- Producing a variety of gelato and sorbetto
- Proper procedures to use a variety of gelato equipment
- Advanced finishing and garnishing techniques
- PreGel AMERICA's product offerings including:
- Instant gelato and sorbetto powders
- Cold process and Hot Process gelato and sorbetto bases
- Flavoring pastes and compounds
- Toppings and decorations
Day 1 Schedule
- Introduction (9:00 a.m. - 9:15 a.m.)
- Meet Your Special Service Manager - Unique Customer Service from PreGel (9:15 a.m.- 9:30 a.m.)
- Theory (9:30 a.m. - 10:30 a.m.)
- Ingredient Composition
- Break (10:30 a.m.-10:40 a.m.)
- Theory (10:40 a.m.-12:00 p.m.)
- Gelato Mix Development & Recipe Balancing
- Lunch (12:00 p.m. - 1:00 p.m.)
- Hands on Production (1:00 p.m - 3:30 p.m.)
- Pasteurization of White, Yellow, and Chocolate Milk Bases in preparation for Day 2 production
- Cleaning (3:30 p.m.- 4:00 p.m.)
Day 2 Schedule
- Meet Your Marketing Team - Unique Promotions and Support from PreGel (9:00 a.m. - 9:15 a.m.)
- Review of Previous Day (9:15 a.m - 9:30 a.m.)
- Hands on Production (9:30 a.m.- 11:30 a.m.)
- Gelato production of Advanced Flavors utilizing Pasteurized Bases
- Advanced Garnishing Techniques
- Presentation from Equipment Supplier (11:30 a.m. - 12:00 p.m.)
- Lunch Break (12:00 p.m.- 1:00 p.m.)
- Theory (1:00 p.m.- 2:00 p.m.)
- Sorbetto Mix Development & Recipe Balancing
- Incorporating Alcohol into Gelato & Sorbetto
- Hands on Production (2:00 p.m.- 3:30 p.m.)
- Pasteurization of Syrup Base in preparation for Day 3 Production
- Preparation of Alcohol Bases and overnight aging
- Cleaning (3:30 p.m.- 4:00 p.m.)
Day 3 Schedule
- Review of Previous Day (9:00 a.m - 9:30 a.m.)
- Hands on Production (9:30 a.m.- 11:30 a.m.)
- Sorbetto production of Advanced Flavors
- Advanced Garnishing Techniques
- Presentation from Equipment Supplier (11:30 a.m. - 12:00 p.m.)
- Lunch (12:00 p.m. - 1:00 p.m.)
- Tenerissimo Demonstration (1:00 p.m. - 1:15 p.m.)
- Final Hands-on Sorbetto Production & Cleaning (1:15 p.m.-2:00 p.m.)
- Open Discussion (2:00 p.m.-2:30 p.m.)
- Class Test (2:30 p.m. - 2:50 p.m.)
- Recap and Certificates (2:50 p.m. - 3:00 p.m.)
Cost: $65 administration fee
Be sure to ask about our *Learn & Save Offer - Receive $250 off your entire order if you place an order within 45 days of attending your class! (*Special Terms & Conditions apply.)
The Training Center's core classes have been approved by The American Culinary Federation (ACF) for Continuing Education Hours (CEHs). Attendance at this classes will earn 18.0 CEHs towards ACF initial and renewal certification.
