Courses

Monograph course Artisans Chocolate Ice Cream

TIME: 09: 00h to 14: 00h. Theory. TIME: 16: 00h to 18: 00h. Practice. TRAINING OBJECTIVE: Learn to create recipes for chocolate ice cream in general, such as those related to cocoa, hedges, with added flavors, etc. with quality criteria. TARGET STUDENTS: Caterers, pastry chefs with or without knowledge of the ice cream and ice cream makers who want to improve the quality of chocolate ice cream. PROGRAMME: First day: Review the first day of the Introduction to the technology…

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Course technology Artisan ice cream

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…

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Poles making course ice cream chocolates cakes frost and momentum

TIME: 09: 30h to 14: 00h. –  16: 00h to 19: 00h. TRAINING OBJECTIVE: Learn to create ice lollies, chocolates, cakes and frozen impulse products. TARGET STUDENTS: Caterers, pastry chefs with or without knowledge of the ice cream and ice cream makers who want to incorporate ice lollies, chocolates, cakes and frozen impulse products. PROGRAMME: Analysis necessary for the production of ice lollies machinery, chocolates, cakes and frozen impulse products. Development of recipes for ice lollies, chocolates, cakes and frozen…

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Monographic course artisan ice cream without sugar

TIME: 09: 00h to 14: 00h. Theory. TIME: 16: 00h to 18: 00h. Practice. TRAINING OBJECTIVE: Learn to create recipes sugarless ice creams quality criteria. TARGET STUDENTS: Caterers, Pastry chefs with or without knowledge of the ice cream and ice cream makers who want to improve the quality of their ice creams without sugar. PROGRAMME: First day: Review the first day of the Introduction to the technology of artisan ice cream. Analysis of manufacturing processes of ice cream. Study of…

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INFORMACIÓN

Sugerencias, comentarios, saludos, recomendaciones… Aquí podrás ponerte en contacto directamente con Carlos Arribas.

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CONTACTO Tel. (+34) 943 000 413
Móvil. (+34) 607 457 934
Email. info@carlosarribas.eu