Schedule & Registration
Be sure to ask about our *Learn & Save Offer - Receive $250 off your entire order if you place an order within 45 days of your class! (*Special Terms & Conditions apply.)
The Professional Training Center offers an array of classes throughout the year to students that are seriously considering a culinary career in frozen and specialty desserts. Simply click on one of the classes and dates that interests you and send an inquiry to us. Please continue to check back for new listings. Questions? Please feel free to contact the PreGel Professional Training Center by sending an email to training@pregelamerica.com.
The Training Center's classes have been approved by The American Culinary Federation (ACF) for Continuing Education Hours (CEHs). Classes indicated with CEHs meet the ACF continuing education standards. Attendance at these classes will earn ACF continuing education hours (CEHs) towards ACF initial and renewal certification.
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Upcoming Classes
Gelato and Frozen Yogurt Classes
The Fundamentals of Gelato & Sorbetto Production (16.5 CEHs)
6.17.2013-6.19.2013
Advanced Gelato & Sorbetto Production (11.0 CEHs)
6.20.2013-6.21.2013
Frozen Pops and Novelties (5.75 CEHs)
6.24.2013-6.24.2013
Frozen Cakes and Pies: Frozen Desserts Basics (10.75 CEHs)
6.25.2013-6.26.2013
Redefining Soft Serve - The Basics of Tenero (4.75 CEHs)
6.27.2013-6.27.2013
The Fundamentals of Gelato & Sorbetto Production (16.5 CEHs)
8.12.2013-8.14.2013
Advanced Gelato & Sorbetto Production (11.0 CEHs)
8.15.2013-8.16.2013
Frozen Pops and Novelties (5.75 CEHs)
8.19.2013-8.19.2013
Frozen Cakes and Pies: Frozen Desserts Basics (10.75 CEHs)
8.20.2013-8.21.2013
Redefining Soft Serve - The Basics of Tenero (4.75 CEHs)
8.22.2013-8.22.2013
The Fundamentals of Gelato & Sorbetto Production (16.5 CEHs)
10.14.2013-10.16.2013
Advanced Gelato & Sorbetto Production (11.0 CEHs)
10.17.2013-10.18.2013
Frozen Pops and Novelties (5.75 CEHs)
10.21.2013-10.21.2013
Frozen Cakes and Pies: Frozen Desserts Basics (10.75 CEHs)
10.22.2013-10.23.2013
Redefining Soft Serve - The Basics of Tenero (4.75 CEHs)
10.24.2013-10.24.2013
Pastry and Confections Classes
Pastry for Catering & Buffet Events (11.0 CEHs)
5.29.2013-5.30.2013
Frozen Pops and Novelties (5.75 CEHs)
6.24.2013-6.24.2013
Frozen Cakes and Pies: Frozen Desserts Basics (10.75 CEHs)
6.25.2013-6.26.2013
Pastry for Catering & Buffet Events (11.0 CEHs)
7.22.2013-7.23.2013
American Classics: Cakes, Pies and Cupcakes (16.75 CEHs)
7.24.2013-7.26.2013
Frozen Pops and Novelties (5.75 CEHs)
8.19.2013-8.19.2013
Frozen Cakes and Pies: Frozen Desserts Basics (10.75 CEHs)
8.20.2013-8.21.2013
Pastry for Catering & Buffet Events (11.0 CEHs)
9.16.2013-9.17.2013
American Classics: Cakes, Pies and Cupcakes (16.75 CEHs)
9.18.2013-9.20.2013
Frozen Pops and Novelties (5.75 CEHs)
10.21.2013-10.21.2013
Frozen Cakes and Pies: Frozen Desserts Basics (10.75 CEHs)
10.22.2013-10.23.2013
Professional Trainings and Demos
5-Star Ambassador Demonstration with Jerome Landrieu
6.6.2013-6.6.2013
All Things Chocolate with Chef Jerome Landrieu (24.0 CEHs)
6.10.2013-6.12.2013
Patisserie of Ramon Morato (24.0 CEHs)
7.15.2013-7.17.2013
5-Star Ambassador Demonstration with Jean-Marie Auboine
7.25.2013-7.25.2013
5-Star Ambassador Demonstration with Frederic Monti and Jack Duke
9.24.2013-9.24.2013
5-Star Ambassador Demonstration with Jean-Marie Auboine
10.10.2013-10.10.2013
International & German Pastries with Chef Bernd Siefert (24.0 CEHs)
10.29.2013-10.31.2013
