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Phone: +39 06 997 069 45
Phone: +39 06 997 069 46
Mobile: +39 393 9230 999
TRAINING AREAS |
The Training Course in Ice Cream Maker (basic level) organized by the ANPA (National Academy for the Hotel’s Professions), with the patronage of the FIP (International Federation of Pastry, Ice Cream and Chocolate makers), the APCI (Italians Chefs Professional Association) the Sicilian’s Pastry Chefs and Chefs Mouvement and the Napolitano’s Pastry Chefs Association and the partnership of OMAB S.r.l., G&P Center and Alvena, aims to provide the fundamental skills to undertake the gelato business or to manage independently its own homemade artisanal ice cream business, creating thus a quick and secure employment opportunities and a profitable chance to work in a fast-grow field that it is never subject to low season. The course is addressed to those whom, already included in the artisanal or in the industrial ice cream area, wish to update and focus their theoretical and technical knowledges on the process and the production of the ice cream, as well as to those who, still not involved in the field, want to acquire the skills and the professional techniques to start their own business and/or work in artisanal ice cream laboratories, in accordance with craftsmanship and authenticity rules of production. The lessons are held in equipped ice cream laboratories able to welcome students in comfort and to provide them with the best currently available technology on the market. The training course for ice cream makers, totally practical, will take place in professionali ce cream laboratories and will allow students to use professional equipment and tooling in order to ensure proper processing of the products according to the highest international labor standards. The teaching of the course is entrusted exclusively to Masters Gelatieri of high professionalism and proven experience.
START COURSES Every month
DURATION A month and a half of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company
PARTICIPANTS Max 15
FREQUENCY Three times a week (Monday, Wednesday, Friday)
TIMETABLE 15.00 – 18.00
COST € 1300,00 + VAT 22%
STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150.00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150.00 + VAT 22 %
INSTALLMENTS € 278,00 + 2 installments of € 660,00
€ 278,00 + 12 installments of € 116,50
• History of ice cream: The origins of ice cream, the birth of the ice cream, artisanal ice cream, industrial ice cream, types of ice cream according to the ingredients.
• The ice cream laboratory and its equipment: the pasteurizer, the horizontal batch freezer, the vertical batch freezer, the aging vat, refrigerators, windows and wells, the cooling tower, complementary equipments.
• Commodity applied to ice cream - the use of raw materials: milk, cream, eggs, sugar, fruits, dextrose, glucose, sucrose, honey, milk powder, stabilizers, thickeners, emulsifiers, air, water, fats, proteins, semi-finished, rice milk, soy
• Balance, preparation and pasteurization of the white and yellow base: the balance of the mixture, ingredients and percentages, milk and milk powder, cream, butter, egg, the air in the ice cream and the overrun , water and solids, sugars, fats, lean, the aromas, the neutral, emulsifiers, stabilizers, thickeners
• The preparation of the bases: the dairy, the intermediate base and the cream base, variants of the bases (base with butter, basic media with glucose, poor economic base)
• Chocolate: how to work the cocoa powder, cocoa mass, the chocolate fudge and chocolate dough
• The recipes based on fruit: fruit pulp, fruit juice, fruit with milk, fruit with special characteristics
• Hot and cold Processing techniques: the low and the high pasteurization
• Artisanal gelato: the basic ingredients of ice cream, milk and dairy products, eggs, calculating the PAC, the calculation of the sugar, the calculation of fat, the calculation of the lean, the calculation of the solids, the calculation the overrun, the preparation of tastes
• Derivatives of ice cream: ice cream cakes, semifreddos and sorbets
• Preservation, display, decoration, administration and sale of ice cream techniques
• Compliance with legislation to start an ice cream parlor
• Techniques and concepts of marketing: the customer, analysis of demand, supply and competition, the importance of communication, marketing and communication strategies, promotional techniques to launch an ice cream shop, advertising, design and brand of an ice cream shop, the food cost applied to ice cream, the business plan for opening an ice cream parlor
• Guide to the design and furnishing of ice cream: analysis of the parameters of the communication space and visual communication, analysis and identification of the elements (typological) that contribute to the creation of the atmosphere, analysis of the latest architectural trends
• Sanitary/health Regulation: HACCP
• Prevention and Safety (optional teaching module)
The training course for "Ice Cream Makers" (advanced level) organized by ANPA (National Academy for the Hotel’s Professions), with the patronage and the collaboration of the FIP (International Federation of Pastry, Ice Cream and Chocolate makers), the APCI (Italians Chefs Professional Association) the Sicilian’s Pastry Chefs and Chefs Mouvement and the Napolitano’s Pastry Chefs Association, is the second step required by the training program. The course is addressed to those who have already attended the course for "Ice Cream Makers" - basic level " and achieved its awarded Qualification in "Apprentice Ice Cream Maker", as well as for ice cream makers, pastry chefs and other professionals profiles of the field who wish to upgrade and improve their knowledge on the Italian ice cream production. The course, starting from a thorough study and use of raw materials for gelato production, will focus in a more technical manner the processes of balance and freezing. Particular attention will be paid to the aspects of the ice cream commodities (choice of raw materials and ingredients), to the offer of products for customers with allergies and intolerances (gluten-free ice cream, ice milk-free soya and rice, ice cream without sucrose ), to the utilization and the processing of chocolate in ice cream production, to the use of alcohol in ice creams, to the derivatives of ice cream (ice cream cakes, parfaits, milkshakes). The training will enable the achievement of a technical and professional advanced degree that will allow students to be able to properly carry out the main techniques for the preparation of the “Made in Italy” ice cream ". The course is totally practical and it will take place in professional ice cream laboratories and will allow the students to use professional equipment and tooling in order to ensure the proper execution of the products according to the working craft standard. The teaching of the courses is entrusted exclusively to Masters Ice cream Makers and Chocolatiers with proven experience and high professionalism.
START COURSES Every month
DURATION A month and a half of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company
PARTICIPANTS Max 15
FREQUENCY Three times a week (Monday, Wednesday, Friday)
TIMETABLE 15.00 – 18.00
COST € 1100,00 + VAT 22%
STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150.00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150.00 + VAT 22 %
INSTALLMENTS € 242,00 + 2 installments of € 550,00
€ 242,00 + 12 installments of € 97,50
• Commodity and selection of raw materials (6 hours)
Milk (whole, skim powder, rice milk, soy), cream, eggs, sweeteners (sugars, sucrose, dextrose, sucrose, glucose, fructose, crystalline sugar, powdered sugar, granulated sugar, raw sugar, sugar syrup, glucose syrup, lactose, maple syrup, honey), fruit, stabilizers, thickeners, emulsifiers, air, water, fats, proteins, semi-finished, the eggs.
• Balance, preparation and pasteurization of the white base, of the yellow base and the base of fruit (12 hours)
The balance of the mixture, ingredients and percentages, the milk and the milk powder, cream, butter, egg, the air in the ice cream and the overrun, the water and solids, sugars, fats, the lean, the aromas, the neutral, emulsifiers, stabilizers, thickeners, the calculation of the PAC, the calculation of the sugar, the calculation of fat, the calculation of lean, the calculation of the solids, the calculation of the overrun, the preparation of tastes, the milk base, the intermediate base and the base cream, variants of the bases (base with butter, medium base with glucose, economic base leaner), the fruit pulp, fruit juice, fruit with milk, fruit with special characteristics
• Process Techniques and the use of chocolate in the ice cream production (6 hours)
The different classifications of chocolate (extra, fine, common, milk, fine milk, dark, white), cocoa powder, cocoa mass, the chocolate fudge and chocolate pasta, chocolate processing techniques.
• The derivatives of the ice cream (6 hours)
Process techniques of ice cream cakes, frozen desserts, sorbets and milkshakes.
The training course for "Ice Cream Makers" (specialistic level) organized by ANPA (National Academy for the Hotel’s Professions), with the patronage and the collaboration of the FIP (International Federation of Pastry, Ice Cream and Chocolate makers), the APCI (Italians Chefs Professional Association) the Sicilian’s Pastry Chefs and Chefs Mouvement and the Napolitano’s Pastry Chefs Association, is the third step preview by the training program. The course is addressed to those who have already attended the two first level of the professional training course for "Ice Cream Makers - basic and advanced level " and have achieved its awarded Qualification in " Qualified Ice Cream Maker", as well as for ice cream makers, pastry chefs and other professionals profiles of the field who wish to upgrade and to improve their knowledges with the purpose to manage their own Ice Cream laboratory. The course will focus on the analysis, the management and the cost control, the keeping of account, the Food Cost, the relations with customers and suppliers, the legislative requirements needed for starting a craft activity and the technical design and furnishing of a ice-cream shop. The teaching of the course is entrusted exclusively to Masters Ice cream Makers and Marketing Experts of proven experience and high professionalism.
START COURSES Every month
DURATION 18 hours of practical training, with the possibility to carry out a subsequent path of stage from 1 to 6 months in company
PARTICIPANTS Max 15
FREQUENCY Three times a week (Monday, Wednesday, Friday)
TIMETABLE 15.00 – 18.00
COST € 600,00 + VAT 22%
STAGE Allowed students to meet the requirements of Article. 18, paragraph 1, letter d of Law 196/1997 and art. 11 of Legislative Decree 13 August 2011. For the activation of the stage is scheduled payment of € 150,00 + VAT 22 % to answering internships ANPA, only upon verification by the same requirements of the participant the performance of the internship. This fee covers the training period from 3 to 6 months exclusively within a single structure. If the student intends to carry out the training period in most structures, for each activation stage it will be necessary to pay the sum of € 150,00 + VAT 22 %
INSTALLMENTS € 232,00 + 1 installment of € 500,00
• Marketing Techniques and Concepts (9 hours)
The customers, analysis of the demand, the supply and the competition, the importance of communication, marketing and communication strategies, promotional techniques to launch an ice cream shop, advertising, brand and imagine design, the food cost applied to ice cream business, the business plan for opening an ice cream parlor.
• Guide to the design and décor of an ice cream parlor (6 hours)
Analysis of the parameters of the communication space and visual communication, analysis and identification of the typological elements that contribute to the creation of the atmosphere, analysis of the latest architectural trend
• Legislative requirements to start an ice cream parlor (3 hours)