The Fundamentals of Gelato
& Sorbetto Production Curriculum (18.0 CEHs)
Gelato (or sorbetto when made with water) is a frozen dessert that originates from Italy and is known for its intense flavors, artisan presentation and nutritious value. While considered somewhat similar to ice cream, the ingredients, production, flavoring, presentation, nutrition and texture all differentiate it.
PreGel AMERICA offers a three-day course on the foundations of gelato and sorbetto production. Students will be educated on how to use cold and hot process machines, as well as the proper use of batch freezers and display cases. The class also covers recipe formulation, serving, cleaning and sanitizing procedures for daily operations. Those in attendance will learn the secrets of decorating and displaying gelato and sorbetto.
Length of Class: 4-days
You will learn...
- History of gelato and sorbetto
- Standard recipes and basic balancing of recipes
- Hands-on production and procedures
- Producing a variety of gelato and sorbetto
- Proper procedures to use a variety of gelato equipment
- Assistance with serving and selling gelato to your customers
- Cleaning and sanitizing equipment
- Basic food costs
- 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.)
- History of gelato
- Basic Ingredients of Gelato
- Break (10:30 a.m.-10:40 a.m.)
- Theory (10:40 a.m.-12:00 p.m.)
- Composition of gelato
- Gelato production process
- Lunch (12:00 p.m. - 1:00 p.m.)
- Hands on Production (1:00 p.m - 3:30 p.m.)
- Pasteurization of White Milk Base (using 60L pasteurizer and compact machines)
- Cold Process preparation, hydration & overnight aging
- Clean-up (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.)
- Theory (9:30 a.m.- 10:30 a.m.)
- Freezing process and storage
- Flavor and texture defects of gelato
- Cleaning and sanitizing
- Break (10:30 a.m.- 10:40 a.m.)
- Hands on Production (10:40 a.m.- 11:30 a.m.)
- Gelato production: Hot Process & Cold Process
- Use of Arabeschi®, toppings & texture improvers
- Basic Garnishing techniques
- Presentation from Equipment Supplier (11:30 a.m. - 12:00 p.m.)
- Lunch Break (12:00 p.m.- 1:00 p.m.)
- Hands on Production Continued (1:00 p.m.- 3:30 p.m.)
- Clean-up (3:30 p.m.- 4:00 p.m.)
Day 3 Schedule
- Troubleshooting Ideas (9:00 a.m.- 9:30 a.m.)
- Theory (9:30 a.m.- 11:30 a.m.)
- Sorbetto mix development, balancing, and preparation procedures
- Presentation from Equipment Supplier (11:30 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.)
- Pasteurization of Sorbetto Base
- Cold Process preparation, hydration & overnight aging
- Fruit maceration and fruit purees
- Clean-up (3:30 p.m. - 4:00 p.m.)
Day 4 Schedule
- Theory Review (9:00 a.m.- 10:00 a.m.)
- Hands on Production (10:00 a.m.- 12:00 p.m.)
- Sorbetto Production: Hot Process & Cold Process
- Basic Garnishing techniques
- Lunch (12:00 p.m.- 1:00 p.m.)
- Tenerissimo Demonstration (1:00 p.m. - 1:15 p.m.)
- Incorporating Alcohol Flavors - Base Allegra Demonstration (1:15 p.m.-2:00 p.m.)
- Open Discussion (2:00 p.m.-3:00 p.m.)
- Class Test (3:00 p.m. - 3:30 p.m.)
- Recap and Certificates (3:30 p.m. - 4:00 p.m.)
Cost: $75 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 24.0 CEHs towards ACF initial and renewal certification.
