Gelato Cakes, Frozen Pops & More Frozen Desserts
Basics Curriculum (13.0 CEHs)
Looking to explore other specialty frozen desserts beyond gelato and sorbetto? This class goes beyond the basic foundations of gelato and sorbetto, and touches on the art of creating gelato cakes, frozen pops and more.
Those in attendance will learn how to expand on their current frozen dessert offerings by incorporating new and fresh ideas to their menu such as semifreddo and affogato. Let our staff demonstate these different specialty frozen desserts that are truly simple and effortless to create.
Length of Class: 2-days
You will learn...
- New and innovative frozen dessert ideas
- How to utilize gelato overages in revenue-generating recipes
- Hands-on production to create an assortment of frozen desserts including:
- Gelato cakes with different layers and components
- Frozen Pops
- Semifreddo (frozen mousse) cakes
- Mono-portions — individual cakes for single servings
- Affogatos
- How to decorate your creations using chocolate décor, glazes, etc.
- PreGel AMERICA's product offerings
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.)
- Fundamentals of baking and pastry
- How to develop a specific product offering for your customers
- PreGel AMERICA's pastry product offerings
- Break (10:30 a.m.-10:40 a.m.)
- Hands-on Production (10:40 a.m.- 12:00 p.m.)
- Lunch (12:00 p.m.- 1:00 p.m.)
- Hands-on Production (1:00 p.m.-3:30 p.m.)
- Clean-up and Review (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.- 11:45 p.m.)
- Tenerissimo Demonstration (11:45 pm. - 12:00 pm)
- Lunch (12:00 p.m.-1:00 p.m.)
- Hands-on Production, Decoration of Desserts (1:00 p.m.-2:30 p.m.)
- Review, Test, and Certificates (2:30 p.m.-3:00 p.m.)
Suggested Prerequisite: The Fundamentals of Gelato and Sorbetto
Cost: $55 administration fee
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 12.0 CEHs towards ACF initial and renewal certification.
