2 Days Basic Master Class
| Jan | 3/4 Feb | 16/17 Mar | 27/28 Apr |
| 18/19 May | 1/2 Jun | 13/14 Jul | 3/4 Aug |
| Sep | Oct | Nov | Dec |
SGD500
Course Details
Day 1
- History of gelato
- Gelato equipments
- Gelato ingredients
- Gelato, sorbet and sherbet
- Basic sorbet ingredients
- Create your own sorbet recipe
- Taste and fine tune your sorbet recipe
Course Details
Day 2
- Basic gelato ingredients
- Emulsifier and stabiliser
- Calculating gelato melting point and serving temperature
- Calculating gelato sweetness level
- Balancing gelato recipe
- Create your own gelato recipe
- Taste and fine tune your gelato recipe
- Gelato making problems and solutions
- Certificate presentation
（两天基本课程）
| Jan | Feb | 21, 22 Mar | Apr |
| May | Jun | Jul | Aug |
| Sep | Oct | Nov | Dec |
SGD500
课程详情
第一天
- 意式冰淇淋历史讲解
- 设备知识讲解
- 原材料基本用途讲解
- 意式冰淇淋详细分类讲解
- 雪芭的基本原料和功能
- 如何算出和平衡雪芭的配方
- 制作属于你自己的雪芭
- 试吃和改进你的雪芭配方
课程详情
第二天
- 意式冰淇淋的基本原料和功能
- 乳化剂和稳定剂的作用
- 如何计算意式冰淇淋防冻和食用温度
- 如何计算意式冰淇淋甜度
- 如何算出和平衡意式冰淇淋的配方
- 制作属于你自己的意式冰淇淋配方
- 试吃和改进你的意式冰淇淋配方
- 意式冰淇淋容易出现的问题和分析
- 颁发毕业证书
3 Days Professional Master Class
| Jan | Feb | Mar | Apr |
| May | 7/8/9 Jun | Jul | Aug |
| Sep | Oct | Nov | Dec |
SGD2000
Course Details
Day 1
- History of gelato
- Gelato basic equipments & selection
- Gelato ingredients & selection
- Gelato, sorbet and sherbet
- Basic sorbet ingredients & its individual functions
- Balancing sorbet recipe
- Create your own sorbet recipe
- Taste and fine tune your own sorbet recipe
Course Details
Day 2
- Market analysis on gelato, sorbet and sherbet
- Brand positioning
- Retail design and setup
- Retail chain concept
- Basic gelato ingredients and its indicidual functions
- Emulsifier and stabiliser in gelato process
- Balancing gelato recipe
- Sweetness calculation and individual country acceptance level
- Anti freezing calculation
- Create your own gelato recipe
- Taste and fine tune your own gelato recipe
Course Details
Day 3
- Artisanal and industrial gelato production
- Design an ISO22000 process
- Controlling gelato shelf life
- Market analysis on gelato wholesales supply
- Balancing sherbet recipe
- Create your own sherbet recipe
- Making gelato cake
- Making gelato popsicle
- Common gelato problems and solutions
- Certificate presentation
（三天专业课程）
| Jan | Feb | Mar | 14, 15, 16 Apr |
| May | Jun | Jul | Aug |
| Sep | Oct | Nov | Dec |
SGD2000
课程详情
第一天
- 意式冰淇淋历史讲解
- 意式冰淇淋基本设备和不同厂家设备优点讲解
- 原材料基本用途和如何选择原材料讲解
- 意式冰淇淋详细分类讲解
- 雪芭的基本原料和功能
- 如何算出和平衡雪芭的配方
- 制作属于你自己的雪芭
- 试吃和改进你的雪芭配方
课程详情
第二天
- 意式冰淇淋,雪芭和果类冰淇淋的市场分析
- 品牌定位
- 实体店设计
- 实体店和连锁店市场讲解
- 意式冰淇淋的基本原料和功能
- 乳化剂和稳定剂的作用
- 如何计算意式冰淇淋防冻和食用温度
- 如何计算意式冰淇淋甜度和不同国家的甜度接受能力
- 如何算出和平衡意式冰淇淋的配方
- 制作属于你自己的意式冰淇淋配方
- 试吃和改进你的意式冰淇淋配方
课程详情
第三天
- 工业化和手工意式冰淇淋的差别
- 如何设计ISO22000冰淇淋生产线
- 如何控制意式冰淇淋保存期
- 意式冰淇淋B2B供应链和市场讲解
- 果类意式冰淇淋的基本原料和功能
- 如何算出和平衡果类意式冰淇淋的配方
- 制作属于你自己的果类意式冰淇淋配方
- 试吃和改进你的果类意式冰淇淋配方
- 制作意式冰淇淋蛋糕
- 制作意式冰淇淋棒
- 意式冰淇淋容易出现的问题和分析
- 颁发毕业证书
2 Days Private Basic Master Class
| Jan | Feb | Mar | Apr |
| May | 1/2 Jun | Jul | 24/25 Aug |
| Sep | Oct | Nov | Dec |
SGD2500
两天私人基本课程
| Jan | Feb | Mar | Apr |
| May | Jun | Jul | Aug |
| Sep | Oct | Nov | Dec |
SGD2500
3 Days Private Professional Master Class
| Jan | Feb | Mar | Apr |
| May | Jun | Jul | Aug |
| Sep | Oct | Nov | Dec |
SGD3500
三天私人专业课程
| Jan | Feb | Mar | Apr |
| May | Jun | Jul | Aug |
| Sep | Oct | Nov | Dec |
SGD3500
