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(1pm – 6pm) 3 Day Professional Gelato Making Course – PGC0325

25, 26, 27 March 2020
1:00 pm - 6:00 pm
$688
Michael graduated among the top 10% of the class and went on with working in creameries there and in Manhattan.  Michael has also helped with the setup of local gelateria in Singapore.  Michael is the owner of Papitto gelato, which has been providing gourmet gelato and ice cream to hotels and F&B business for over ten years. Sign up with us now while seats last!
Difficulty
Difficult

Method of Instruction
Hands-on

Cuisine
Others

Tickets

20 available
[Non-SkillsFuture Option] 3 Day Professional Gelato Making Course SkillsFuture Approved Course (CRS-N-0033999) - PGC0325
$688.00

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We are pleased to have Chef Michael back with us to conduct a 3 Day Professional Gelato Making Course. Che Michel has done extensive work with both American ice cream and Italian gelato, having done both formal courses and worked with ice cream makers from Italy and the US.  In a renowned US course in Pennsylvania, Michael graduated among the top 10% of the class and went on with working in creameries there and in Manhattan.  Michael has also helped with the setup of local gelateria in Singapore.  Michael is the owner of Papitto gelato, which has been providing gourmet gelato and ice cream to hotels and F&B business for over ten years.

About the course
The course covers the key areas both theory and practical of gelato making.  Designed to give both beginners serious about making gelato on a regular basis and people who have made gelato before but had always wanted to know more about what goes behind the recipes.

Participants will gain a working understanding of what goes into gelato making including the functions of basic components used in gelato and sorbet recipes.  At the end of the course, the participant can expect to be able to create his or her gelato recipes.

– Milk composition
– Gelato and sorbet composition
– Gelato structure
– Batch freezing operations
– Mix processing and aging
– Gelato basic recipes: creamy flavours, fruit flavours
– Sugars and sweeteners
– Mix calculations
– Hygiene considerations
– Displaying and decorations: variegating and toppings

Participants will also get to make the following Gelato during the course:

1. Pistachio gelato
2. Mango gelato
3. Passionfruit sorbet
4. Dark Chocolate sorbet
5. Sweet Cream Raspberry gelato