Fundamentals of ice-cream


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

  • Organize his workstation.
  • Elaborate an ice-cream production while respecting hygiene and security rules.
  • Respect time-phase manufacturing process, technological characteristics of raw materials to develop balanced products.
  • Make up within the framework of a glacier activity, all the works of ice-cream in autonomy.
  • Know and select raw materials, rationalize the use of products.
  • Know basic manufacturing techniques to make mixtures and different products that lead to the composition of the frozen desserts and their decoration.
  • Respect the cold chain, in terms of assemblage and storage.


Ice-cream making techniques : (10 h)

  • History of the trade, manufacture, sale …
  • Hygiene standards for manufacturing and for staff
  • Knowledge of good hygiene practice guide in ice-cream production
  • Raw materials
  • Recipes that comply with the French Ice-Cream Code of Practice , code des Pratiques Loyales des Glaces.
  • Manufacturing equipment and preservation
  • Production, storage and sale
  • The cold and its use
  • Analytical tables

Realization of mixes: (22 h)

  • Sorbets
  • Ice cream
  • Egg ice cream
  • Mixture with alcohol
  • Ice cream

Realization of mixtures: (8 h)

  • Mixture based on sugar, egg and egg yolk
  • Frozen parfait
  • Frozen mousse
  • Frozen soufflé
  • Icy Sabayon
  • Frozen biscuit

Frozen desserts: (10 h)

  • Icy Charlotte
  • Norwegian omelette
  • Vacherin
  • Iced profiteroles
  • Frozen entremets

Frozen cuts (4 hours)

Grouting, candied and crispy (2 hours)

Glazes (2 hours)

  • Chocolate icing
  • Neutral frosting

Creation of varied scenery (6h)

  • Cornet paste
  • Nougatine
  • Chocolate

Realization of different biscuits (6 h)

  • Crumbly
  • Dacquoise
  • Genoise
  • Reconstituted

Méthodes pédagogiques

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