Ice cream professional program course
(50 hours)
1. Ice cream production techniques:
Basic ingredients and its properties analysis.
Balance and formula analysis.
Basic blending: White, fruit, egg and chocolate.
Air and ice cream: Overrun.
Water and ice cream: Solutions.
Fat.
Skimmed dry milk.
Sugars and their properties: Spo (sweetening powder) and Afp (antifreezing powder).
Neutrals and their usage.
2- Ice cream production practise:
Production:
Pasteurization, standardization, maturing process, fattening process, temperature, preservation, transportation and exposition.
Previous and special preparations:
Grinding, soaking and infusion.
Formula and preparation of all the varieties:
White creams, yellow creams, herbs and spices creams, chocolate creams, fruit creams, yogurt creams, liquor creams, nuts creams, salty creams, diet and soy creams, fruit sherbets, herb and spices sherbets, salty sherbets, liquor sherbets.
Hygiene ice cream production basics.
3- Administrational basics:
Fixed assets.
Intangible assents.
Amortization.
Fixed costs and variable expenses.
BEP: Break event point.
Profitability and temporality.
Sales strategies.
Human resources.
THE COURSE WILL BE DEVELOPED IN 5 DAYS
LEARNING MATERIAL AND THE CERTIFICATE SIGNED BY MASTER ANDREA STORTINI ARE INCLUDED IN THE PRICE.
THE ICE CREAM PROFESSIONAL COURSE PRICE IS OF: 1260
THE ICE CREAM PROFESSIONAL ICE CREAM COURSE PER PERSON IN GROUP IS OF: 890
Vat is not included in the price.
Special prices will be granted with a discount of 20%, to groups of 3 persons minimum.
There will be a discount of the 10% to those persons registered before 60 days of the inicial registration date. |
