COURSE ON ITALIAN GELATO
3 or 4 weeks of theoretical and practical lessons with board and lodging included to learn the art of making Italian gelato and the possibility to carry out a training period at selected artisans
THE COURSE ON ITALIAN GELATO
ICIF has created a specific training program for the Ice cream industry: the Course on Italian Gelato. A 4-weeks training course of theoretical and practical lessons at the Institute, the program of the course allows you to undertake, through an integrated approach between theory and practical skills, a profession that give unlimited satisfaction as well as personal and professional growth in the context of the true Italian tradition. Through a relatively brief training period, the student learns from Master Ice Cream makers, promoter of the Italian Artisan Gelato, whom introduce also the beginners, to the world of the Italian Gelato, starting from the organoleptic composition of the raw materials in order to learn the techniques for the preparation of properly balanced ice creams, sorbet and granites, the student at the end of the course is able to create and study his own recipes for any flavor of ice cream, offering flavors appropriate to the tastes and local customs of his own Country. The training program is also complemented by basic notions of pastry, by concepts related to projecting a classical artisan ice cream parlors or a central laboratory for a more industrial production and by modern and innovative trends such as the Gourmet Gelato, the lactose-free, the low glycemic gelato and the correct pairing of Gelato with wines and liqueurs.
A training Course to become a professional Ice cream maker, a profession that is strongly required both in Italy and abroad.
The course is in Italian language and teachers are supported by an interpreter in English language.
Maximum attendance: 20.
DURATION
The course has a total duration of 12 weeks:
- 3|4 weeks of theoretical and practical lessons at the Institute
- 8|9 weeks of internship (optional) at ice cream parlours previously selected by the Institute
CERTIFICATE
Certificate of participation from the Institute at the completion of the course
THOSE WHO CAN ENROLL ARE
- Italian and foreign professionals of food and wine
- Italian and foreign food lovers and enthusiasts
LESSON TOPICS
First Week
The techniques for preparing an artisanal Italian gelato of quality and of the highest level
- Historical notes
- Chemistry and function of neutrals
- Composition of Italian artisan gelato
- Pasteurization, maturation and production
- Basic balancing techniques for gelato
- Emulsifiers, stabilizers and thickeners
- Product categories of ingredients: milk, cream, sugars, egg yolk
- Production of different Gelato bases:
-Fior di latte based
-Egg creams based
-Oily fruit-based
-Sugary pastes based
Second week
- Production of Gelato different flavors:
-Chocolate Gelato
-Milk based fruit gelato (balancing parameters) - Sticks, popsicles, granitas and showcase products (single portions, etc …)
- Balancing of parfaits and parameters (sugars, liquids, solids)
- Basis for parfaits
- Production of lemon, strawberry, peach & pineapple sorbets and various mixes
- Various production methods (direct, indirect, single base, dedicated base)
- Laboratory and shop, in-depth analysis of shop windows and laboratory machinery.
Third week
- Biscuit, crunchy bottoms and icings (frozen mirror icing, penguin icing, cremino icing)
- Bavarians, parfaits (with pate à bombe and Italian-style meringue)
- Gelato cakes
- Cones, waffles, gelato goblets or on a plate
- FINAL EXAM
Fourth week
- Lactose-free Gelato
- Low glycemic content Gelato
- Vegetable drinks Gelato
- Alcoholic Gelato
- Gourmet/Gastronomic Gelato
- The correct pairing of Gelato with wines and liqueurs: guided tasting exercise (with AIS Sommelier)
Experimentation of pairing with:
– Gelato cakes
– Gelato (different flavors, even gastronomic Gelato)
INTERNSHIP (OPTIONAL)
The student can choose whether to continue the programme of the Course by carrying out a period of internship lasting a total of 8 or 9 weeks at ice-cream parlours, previously selected by the Institute.
Accommodation and meals will be paid by the student, the Institute will provide the necessary assistance in finding the company and the accommodation.
FEE
4.300€ for the first 3 weeks of lessons and 9 weeks of Internship (optional)
5.400€ for 4 weeks of lesson and 8 weeks of Internship (optional)
The course can also be purchased in single weeks, the fee for each weekly module is of 1.700€
Included in the price of the course:
- Accommodation at the ICIF’s guesthouse for 3 or 4 weeks in small apartments (2-rooms flats with single, twins or triple rooms and one bathroom)
- Breakfast from Monday to Friday
- Meals (lunch and dinner) in the school canteen from Monday to Friday
- A complete chef uniform: jacket, trouser, apron and paper hat
- Support for the Student Visa application procedure (if needed)
ADDITIONAL SERVICES
- Group bus transfer from Milano Malpensa airport to Costigliole d’Asti, price: € 50
- Purchase and activation of new sim card
- Support and organization of Food and Wine tours
- Support and organization of transfer for food sector events and fairs
SCOLARSHIPS
Scholarships are available to participants of Italian nationality who are resident in Italy. To find out how to apply please contact us or call the ICIF Institute in Costigliole d’Asti.
