TIME: 09: 00h to 14: 00h. Theory
TIME: 16: 00h to 18: 00h. Practice
TRAINING OBJECTIVE:
Learn to analyze artisan ice cream recipes to create them with quality criteria. It is the quintessential course where they touch virtually all issues of the case, with a more personalized attention. It is a course where theory prevails and where each student will get to create and prepare the recipe they want that seems very complicated at first.
TARGET STUDENTS:
Caterers, pastry chefs with or without knowledge of the ice cream and ice cream makers who want to improve the quality of its ice creams, with more personalized attention.
PROGRAMME:
Monday:
- Analysis of manufacturing processes of ice cream.
- Study of the functions of the various ingredients in the ice cream.
- Study of different ingredients involved in the freezing point and the sweetness of ice cream, to develop ice cream in every situation, ice cream cabinets, catering, etc. …
- Practices analytical ice cream recipes.
- Analysis of the different defects in the frozen, for later correction.
Tuesday:
- Development and preparation of recipes of sorbets.
Wednesday:
- Development and production of ice cream recipes, ice cream, yogurt, nuts, etc.
Thursday:
- Development and production of chocolate ice cream recipes and food group.
Friday:
- Each student assistant will create, develop and taste ice cream created by himself.
- Roundtable among attendees
PLACES: Limited to a maximum of 8 attendees.
PRICE: 1.200,00 €.
DISCOUNTS: Students who have participated in courses Carlos Arribas from January 2012 will receive a 10% discount on this course.
VENUE: Heladeria CA, (Seafront corner Higer Kalea, 20800 Zarautz (Guipúzcoa)).