Description
About our classes
This class explores the science and artistry of ice cream, Sorbets and frozen desserts. Learners will master the fundamentals of ingredient interactions, temperature control, and structure to
create balanced flavors and textures. Beyond ice cream and sorbets, the course delves into innovative creations such as frozen entremets and frozen mille feuille, reimagining classics by transforming puff pastry and pastry cream into elegant frozen desserts. The course also covers condiments, mix-ins, and advanced presentation techniques
to elevate students’ skills to a professional level.
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
March: Monday 31st March 2025 – Friday 4th April 2025
May: Monday 26th May 2025 – Friday 30th May 2025
June: Monday 9th June 2025 – Friday 13th June 2025
August: Monday 25th August 2025 – Friday 29th August 2025
October: Monday 20th October 2025 – Friday 24th October 2025
November: Monday 24th November 2025 – Friday 28th November 2025
Total Hours: 35
Duration: 1 week
(5 days a week) 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
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
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