100 flavors of ice-cream




Objectifs

At the end of the training, the trainee will be able to:

  • Create a vibrant and diversify a wide range of ice,
  • Innovate appearance,  service, choice of products (plates, verrines, cups).
  • Create a new ice cream menu,
  • Train staff on new manufacturing techniques,
  • Know ice-cream regulations,
  • Adapt to production constraints and equipment.

Contenu

  • Ice cream technology reminder (analytical table, knowledge of products and equipment).
  • Improvement of basic techniques for making different sorbets and ice creams.
  • Design of a 100-product offer.
  • Develop creativity from a recipe (innovation and originality).

Méthodes pédagogiques

  • Individual or group-based support
  • Trainee makes all the recipes with the trainer
  • Documents and theoretical support: recipe booklet
  • Tasting and analysis of productions
  • End of training report