Advanced Gelato and Sorbetto Production

Advanced Gelato and Sorbetto Production

Expanding on The Fundamentals of Gelato & Sorbetto Production class, PreGel AMERICA offers a two-day course on the advanced production of gelato and sorbetto. Students will be educated on the more advanced flavors and flavor combination of gelato and sorbetto, including alcohol-infusion. The class also covers the formulation of customized recipes, the scientific approach to ingredient composition and the effect of each ingredient on the final composition of gelato and sorbetto. From traditional to extreme and trendy flavors, the class ultimately focuses on unique gelato and sorbetto recipe formulations to fit your business needs.

Length of Class: 2 days
Class cost: $105 per person

* Prerequisite -The Fundamentals of Gelato and Sorbetto Production Class

Day 1 Schedule

Introduction (9:00 a.m. – 9:15 a.m.)
Theory (9:15 a.m. – 10:30 a.m.)
Ingredient Composition
Break (10:30 a.m.-10:40 a.m.)
Theory (10:40 a.m.-12:00 p.m.)
Gelato Mix Development
Lunch (12:00 p.m. – 1:00 p.m.)
Hands on Production (1:00 p.m. – 3:30 p.m.)
Pasteurization of White, Yellow, Nut, Yogurt, and Chocolate Milk Bases in preparation for Day 2 Gelato production
Pasteurization of Syrup Base in preparation for Day 2 Sorbet Production
Preparation of Alcohol Bases and overnight aging for Day 2 Production
Cleaning (3:30 p.m. – 4:00 p.m.)

Day 2 Schedule

Review of Previous Day (9:00 a.m – 9:30 a.m.)
Theory (9:30am- 10:30am)
Sorbetto Mix Development
Incorporating Alcohol into Gelato & Sorbetto
Hands on Production (10:30 a.m.- 11:45 a.m.)
Gelato production of Advanced Flavors utilizing Pasteurized Bases
Advanced Garnishing Techniques
Tenerissimo Demonstration (11:45 a.m. – 12:00 p.m.)
Lunch Break (12:00 p.m.- 1:00 p.m.)
Hands on Production (1:00 p.m.- 2:30 p.m.)
Production of Advanced Sorbetto Flavors
Production of Alcoholic Flavors
Advanced Garnishing Techniques
Cleaning (2:30 p.m.- 2:45 p.m.)
Open Discussion (2:45 p.m.-3:00 p.m.)
Class Test (3:00 p.m. – 3:15 p.m.)
Recap and Certificates (3:15 p.m. – 3:30 p.m.)

*This program is approved by the American Culinary Federation (ACF) for 12.0 Continuing Education Hours (CEHs).

Upcoming Classes

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