Ice Cream Training Course Dates

The following pages show our current courses available.  However if you are interested in learning about a specific skill or techique please email us with your request as we can devise new courses to suit individual requests.

So You Want to Make Gelato 

An in depth introduction to the key elements needed when starting a new ice cream or gelato business or developing a new product range. This course includes brand design, base profiles, machinery selection, recipe flavours & display management.

16 January 2017

6 February 2017

13 March 2017

10 April 2017

8 May 2017

5 June 2017

3 July 2017

7 August 2017

4 September 2017

2 October 2017

6 November 2017

4 December 2017

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Gelatis

All you need to know about Gelatisserie and an introdution to making semifreddo desserts.

3 April 2017

10 July 2017

27 November 2017

Get Started with Semifreddo Cakes 

In addition to learning the elementary skills of how to make a semifreddo cake, we will also consider decoration, customisation & presentation.

24 July 2017

"I attended the Semi-Freddo Cake Course with Antonelli’s in 2016. The course took place at the stunning, Rolandos. The tutor was named Eric and he was fantastic! He had been making such cakes for a very long time and was incredibly experienced.  He was very good at explaining the process in great detail as he was showing the practical steps of making the cakes. He also got us to get involved and we made some also.”  Sulina,  Bedfordshire

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Chocolate Gelato Unwrapped 

There are numerous ways of making chocolate flavoured gelato - we will explain the advantages and disadvantages of them and when each is the best practical option. There will be making and tasting of various tests.

11 September 2017

Better Sorbetto

Sorbet is the ultimate refreshing iced dessert but have you wondered how to achieve a smoother texture and avoid too many ice crystals? Join us for this course where you will learn all the tricks of the trade relating to the production of consistently good sorbets.

22 May 2017

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Super Styling

Focusing on the display and presentation of your gelato and ice cream creations. Consumers will purchase by aesthetics, so even if you offer a taste they will have already made decisions based on what they see. Make sure they are 'wowed' by your display cabinet.  This course shows you some different ways to arrange your gelato in each napoli.

15 August 2017

Be Serving Savy

Serving gelato and ice cream may sound straight forward but how do you decide on the correct portion sizes to satisfy your customer and your accountant and do you serve with a spatula or scoop or a combination according to the cone?

9 October 2017

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Specific ingredients, but seemingly small elements of your gelato can make all the difference to the end result. These courses will help advise you about each of these key elements and the impact they each have on your artisan creation.

Base Jumping

Selecting the right base for your process and gelato flavour.

30 October 2017

Facts about Fats 

The balance of fats and the importance of getting them right for your gelato

11 December 2017

Secrets about Sugars

This course discusses how much sugar to use in your gelato creations and how to create flavours for your diabetic customers.

23 October 2017

Starting with Stabilisers 

Which emulsifiers and stabilisers to use and selecting the right ingredients for a perfect gelato.

26 June 2017

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Gelato University 

Introduction to gelato making courses run by machinery supplier Carpigiani.  Contact Carpigiani to book by emailing info@carpigiani.co.uk.

20 February 2017

20 March 2017

24 April 2017

15 May 2017

19 June 2017

17 July 2017

21 August 2017

18 September 2017

16 October 2017

20 November 2017

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