Professional Gelato Making

Series:

SkillsFuture Eligible

TGS-2020511050

Professional Gelato Making

SkillsFuture Eligible

$500.00

  • Level: Novice
  • Days: 2 Day
  • Duration: 18 hours
  • Method: Hands-on, Assessment
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Join Gelato Specialist Chef Michael Koh in this 2 day professional course as he takes you through the process and finer details of starting, operating and managing your own gelato business. Leverage on his 15 years of experience, particularly with Asian markets, as he takes you through the theory, practical and even managerial aspects of your gelato venture.

Day 1

The origins of ice cream

  • What is ice cream?
  • Difference between industrial ice cream and artisan ice cream
  • Ice cream consumption trends
  • Market research: what the consumer thinks of artisan ice cream
  • Raw materials
  • Production cycle
  • Laboratory machines
  • Complementary equipment
  • Display of ice cream in your selling-point
  • Artisan Ice cream maker becomes Entrepreneur
  • Formulation of Sorbet and Sherbets, solid, anti-freezing power and sweetness calculations
  • Sorbets and Sherbets
  • Wine and Liqueur Sorbets
  • Sorbet Base formulation
  • Sweeteners
  • Sweetening power
  • Melting power
  • Fruit selection
  • Methods for controlling sweeteners
  • Yogurt production
  • Yogurt cultures
  • Yogurt Gelato
  • Gelato pastes
  • Standard Gelato mix
  • Flavored Gelato mix
  • Using spices, herbs and infusion
  • Marketing
    • The importance of locations and customer base
    • Why do we lose customers?
    • Store renovation: a fad, or a necessity?
    • Developing single shop concept or franchising chains

Day 2 (Hands-On & Theory)

*Making of the sorbets recipe prepared on 1st day.

  • Raw materials
  • Basic recipes: white base, yellow base, chocolate and fruit sorbets
  • Proportioning ice cream mixes
  • Pasteurization
  • why and how – Ice cream: ageing and not ageing through “thermo-shock”, different quality?
  • Hardening process and cold chain management
  • Ice cream structure
  • Production of custard ice cream flavours on white base and yellow base
  • Production of fruit flavours on milk and sugar syrup base
  • Production flexibility
  • Storing ice cream
  • Display and distribution
  • Hygiene and safety
  • The image of your shop
  • How to offer ice cream
  • Service and controls on management
  • Formulation of Gelato and Ice Cream recipes, solid, anti-freezing and sweetness calculation

*Making of the gelato ice cream recipes

  • Gelato in Asia
  • How to make the gelato for the Asian customers?
  • Too sweet? How to solve this problem
  • How to outsource local products and ingredients
  • Local and traditional Asian flavors and how to make them into Gelato
  • Costing and profitability in Asian countries
  • Return of Investment
  • One Shop or 100 shops? How expansion can improve or negatively affect profitability, quality and success of the business
  • Target of customers
  • When and where is it more profitable to invest?
  • Where to save and where to spend to have the best gelato in town

Skillsfuture Funding

Use your Skillsfuture credits to fully pay for the course!

1. Pay a $100 refundable deposit upon registering for the course
2. Receive a confirmation email once payment has been made
3. Proceed to Skillsfuture to submit your claim within 30 days before your course
4. Receive a 10 digit Claim ID from Skillsfuture
5. Attend and enjoy the course!
6. Get your $100 deposit back within 7 working days after the course

Click here to view the Skillsfuture claim walkthrough.

UTAP Funding

Get additional funding for NTUC members

1. NTUC members are able to claim 50% of the unfunded amount
2. For e.g. if the course is $500 and you are only able to claim $200 from Skillsfuture, 50% of the remaining $300 will be funded by UTAP
3. NTUC members are entitled to claim a max of $250 OR $500 (40 and above) per year

Click here to view UTAP claim walkthrough

Click here to view UTAP FAQ

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