Description
About our classes
Welcome to the Intensive Ice Cream, Sorbets & Frozen Dessert Program at École Ducasse Nai Lert Bangkok Studio, where you will embark on a delightful journey into the world of frozen desserts. This hands-on course is designed for culinary enthusiasts eager to master the art and science of creating exquisite ice creams, sorbets, and other frozen treats.
Throughout this intensive program, you will explore the fundamental techniques that define high-quality frozen desserts. You will learn how to balance flavors, textures, and temperatures to create desserts that are not only delicious but also visually stunning. The curriculum covers essential topics such as ingredient interactions, churning methods, and presentation skills, ensuring you gain a comprehensive understanding of the craft.
Led by experienced instructors, this program emphasizes practical learning, allowing you to refine your skills in a supportive and creative environment. You will have the opportunity to experiment with various flavors and techniques, enabling you to create your signature frozen desserts that will impress friends and family alike.
Whether you are looking to enhance your culinary repertoire, pursue a career in dessert making, or simply indulge your passion for sweets, the Intensive Ice Cream, Sorbets & Frozen Dessert Program offers the perfect opportunity to elevate your skills. Join us at École Ducasse Nai Lert Bangkok Studio and let your creativity flow as you discover the joy of crafting delightful frozen confections. Enroll today and start your journey into the world of frozen desserts.
Learning Outcomes:
At the end of this course, you will be able to:
- Plan the necessary production steps using scheduling tools and recipe guidelines to organize the workstation according to set objectives, ensuring efficient collaboration in group settings.
- Select materials and raw ingredients necessary to set up the workstation in compliance with good hygiene , health and safety practices, following the defined schedule to produce ice cream and frozen dessert products.
- Implement the appropriate production techniques (mixing , cooking , churning , curing , freezing ) to create balanced and high-quality frozen desserts.
- Understand and manage temperature control throughout the production process to achieve optimal texture, flavor and structure in ice cream and frozen desserts.
- Assemble various components such as bases , mix-ins and decorative elements to create finished products that meet high technical and aesthetic standards.
- Prepare in compliance with regulations (hygiene, health, and safety) the raw materials, intermediate products, and finished products to preserve them according to their state and nature to store and market them according to the rules of the GBPH and HACCP.
- Innovate with creative applications such as transforming traditional desserts like galette des rois or millefeuille into frozen creations , combining classic techniques with modern presentation.
Intake
January: 5 – 9 January 2026 | 14:00 – 21:00 ( 2pm – 9pm )
March: 2 – 6 March 2026 | 08:00 – 15:00 ( 8am – 3pm )
April: 20 – 24 April 2026 | 08:00 – 15:00 ( 8am – 3pm )
July: 29 Jun – 3 July 2026 | 14:00 – 21:00 ( 2pm – 9pm )
August: 24 – 28 August 2026 | 08:00 – 15:00 ( 8am – 3pm )
September: 7- 11 September 2026 | 08:00 – 15:00 ( 8am – 3pm )
October: 26- 30 October 2026 | 08:00 – 15:00 ( 8am – 3pm )
December: 14- 18 December 2026 | 08:00 – 15:00 ( 8am – 3pm )
Total Hours: 35
Duration: 5 days (Monday to Friday)
Hours per day: 7
Suitable for: Amateur, Future Professionals, Retraining & Food Enthusiasts.
Remark: Participants should be at least 18 years old at time of application
Certificate of completion by Ecole Ducasse Nai Lert Bangkok
The listed price is inclusive of
- 1 student uniform
- Application fees
0% installment plan for 3 months available with KBank credit cards.
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
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