This single-day intensive course teaches you about all things ice cream, frozen desserts, and the business of tasty frozen treats. Great information for newbies & industry veterans in a single day live stream format - Great to get ready for this season
THIS EVENT IS LIVE STREAM ONLY - NO IN-CLASS ATTENDANCE
THE AGENDA IS AS FOLLOWS;
8:30am – 9:20am Introductions and Welcomes - Categories of Frozen Desserts
What makes ice creams different from one another? Here we talk differences between butterfat, air content, the machines that make ice cream and the methods of serving. Covering water ices and sorbets, frozen yogurt and soft serve, gelato, frozen custard, and premium ice cream.
9:30am – 10:20am Equipment Overview, Assembly and Sanitizing.
Working with Batch Freezers, Custard Machines and Soft Serve units. Also covered is air cooled v water cooled and 3 ph. vs 1 ph. units. In this session we assemble each type of machine, going through best practices and demonstrating the sanitization process in readiness for making our products.
10:30am – 11:20pm Flavor Profiling / Use of extracts, pastes and flavors
Here we put the flavor theory into practice and formulate flavor profiles for ice cream and other types of frozen desserts before freezing them down. Using extracts, flavors, bases and purees, we spend some hands-on time flavoring, mixing and freezing frozen desserts. We will make a water ice, a sorbet, a gelato, and 2 premium ice cream flavors
11:30am - 12:50pm Lunch on your own
1:00 pm – 2:50 pm. Churning
This is where the fun starts – We will churn on all of the above-mentioned frozen desserts through the freezing, extraction, variegating, hardening, storing and tempering process.
3:00 pm – 3:20 pm Portion Control and Scooping Techniques
Portion control and scooping techniques are the basis for your entire business. Learning to scoop and portion correctly not only helps you establish financial controls, but also creates a consistent experience for your customers.
3:30pm – 4:20pm Waffle Cones, Sundaes, shakes and More
Here is where we start working on your menu items. Rolling fresh waffle cones and bowls, making sundaes, shakes and other menu items. Best practices, helpful tips and industry hacks.
4.30 pm - 5.00 pm Wrap Up, End Seminar
We will go over some final questions/comments and if you have passed the rigorous final examination, you may get a certificate posted to you.
