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Theoretical and practical fundamentals of artisanal ice cream production.

Training designed to learn how to formulate ice cream and sorbets, both for ice cream parlors and restaurants, to know the function of each ingredient in ice cream and how to use them, to prepare ice cream bases grouped by families and to learn how to make ice cream cakes and individual cakes.

Line of training: Professional development

Professional Family: HOT, INA

Course Dates

 September 10, 11 and 12

Course Schedules

15 Hours of Presence

9.00 – 15.00 H




Other related activities
Axis - Improvement of Professional Competence, IMP - Personal Image, Professional Development