|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
- Hands-on Ice Cream Making
- Small Classes
- One-on-One Training
- 45 Minute Private Consultation
- An Awesome Learning Experience
Ice Cream University’s Culinary Institute is a state-of-the art ice cream research and development center offering a two-day, hands-on, beginner batch freezer class for anyone who wants to enter the incredible ice cream/gelato business.
 |
 |
|
Stogo Developed at Seminar 108- 2007
|
Shriver’s Gelato Developed at Seminar 108- 2006
|
Our Goals
At the Ice Cream University’s Culinary Institute, entrepreneurs come to us with a dream— to grow their conceptual dreams into reality. We believe that hands-on learning is the key to success. Our Batch Freezer hands-on ice cream making program is specifically designed to provide our students with all the tools necessary to be successful in the frozen dessert business. Our students leave the class with a wide-range of knowledge, confidence and continued hands-on support from us, specifically how to go from first base to home plate with the hundreds of questions that have to be answered, not from a salesmen, but from an expert who has been teaching individuals how to get into the ice cream business for over 25 years.
Our Program
Our classes are designed for beginners and experienced students alike who are truly seeking an ice cream hands-on culinary experience. This seminar will teach you how to make ice cream and other frozen desserts using Emory Thompson and Carpigiani equipment and the finest ingredients from all over the world.
We offer a two day, hands-on frozen desserts production seminar for beginners that will teach you how to make ice cream and other frozen desserts. You will learn how to pasteurize a scratch base product for ice cream and gelato and also using a prepared dairy base.
It also will help you determine if this is the business you always wanted to be in but didn't know how to take that first step.
- Do you want to make great ice cream, gelato, sorbet and Italian water ice?
- Do you want to create your own ice cream concept?
WHAT'S COVERED IN THE SEMINAR
Two days of a hands-on personalized educational experience that is geared strictly to teach potential new ice cream producers the "ins and outs" of producing great frozen dessert products. This seminar program has been organized to take you on a step by step road so that when leaving here you will feel more comfortable about both the Emery Thompson and Carpigiani batch freezer and the process of batch freezer production, and how all of this relates to someone (your customers) wanting to create and operate their own ice cream concept.
Morning Session
- We will have an opening orientation about everything you have to know about the Emery Thompson and Carpigiani Batch Freezer, and why each makes a terrific piece of equipment to produce great ice cream, sorbets and Italian water ices.
- We will prepare both an ice cream (16%) and gelato base (6%) from scratch pasteurizing the mix to 185F, and then cooling down the base
- Now it time for all of us to get to get started making a great Vanilla ice cream. In our industry, there's an old saying; "you are always judged by the vanilla you produce."
- Developing a great Chocolate ice cream takes patience, but the results are just terrific. As a group it is second only to vanilla in sales.
- Producing nut flavors. Nut flavors are increasing in popularity and variations yearly.
.........................................
12:30 PM - 1:15 PM: Lunch- At the seminar
........................................
Afternoon Session:
- Creating fruit flavors and their off shoots are a lot of fun and in the summer you will probably produce more fruit flavors as a category than anything else, and creating candy based flavors, one of the hottest flavor line to hit our industry in years.
- We will spend the balance of the afternoon preparing gelato flavors.
- At the end of this session we offer all students the opportunity for a 45 minute private consultation
The entire day will be spent making gelato, Italian ice and sorbet flavors.
........................................
12:30 PM - 1:15 PM: Lunch- At the seminar
........................................
Seminar ends at 4:00PM …………Au Revoir, thanks for coming!
Our Success Story
We teach. We don’t sell. Our hands-on approach has empowered each of our students to find success the hard way, by getting dirty, and making ice cream hands-on, not sitting in a chair listening to an instructor all day long. We originated the idea of ice cream learning seminars back in 1992, and others have copied us over and over again. But we have one thing that no one else has— the hands-on, personal one-on-one approach both at the seminar and after when you are home with the hundreds of questions you forgot to ask at the seminar.
Some of our success stories are:
- Shrivers, Ocean City, NJ
- STOGO, New York, NY
- Island Creamery, Chincoteague, VA
- Sundaes At The Beach, Wells, ME
- Uncle Ray’s Dairyland, Fenton, MI
If you want to pursue your dream, then participating in Ice Cream University's Short Course Seminar 108 will be the next best step in gaining immediate practical HANDS- ON KNOWLEDGE.
Class size is limited to 10 participants.
Seminar cost is $975
|
|