Professional H-TECH SPECIALIZATION COURSE

Start and initiate a life project as an entrepreneur

In-person H-TECH SPECIALIZATION Course

This program combines advanced theory and hands-on workshops, offering a comprehensive experience that elevates participants’ knowledgeand practical skills to the next level.

Teacher

Syllabus H-TECH specialization course

Day 1: Alternative and Healthy Ice Creams

Morning: Technical Aspects

Key ingredients for alternative and healthy ice creams.
Detailed analysis of plant-based beverages and their derivatives.
Use of vegetable fats, plant-based proteins, alternative sugars, andfibers.
Techniques for developing sugar-free, vegan, keto, celiac-friendly,diabetic friendly, and healthy ice creams.

Afternoon: Practical Workshop

Participants will create the following recipes:
1. Pistachio Cream with Water – A healthy and deliciousalternative.
2. Vegan Cream with Fermented Nibs and Tocosh – Innovation withsuperfoods.
3. Avocado, Lime, and Spinach Sorbet – A refreshing and nutritioustreat.
4. Sesame Cream with Raspberry Crunch and Pollen – A perfectbalance of flavor and originality.

Day 2: Gastronomic and Alcoholic Ice Creams

Morning: Technical Aspects

Characteristics and selection of specific ingredients.
Advanced methods of presentation and preservation.
Using alcoholic beverages in ice cream production.
Incorporating ice creams into restaurant menus.

Afternoon: Practical Workshop

Participants will create innovative recipes, including:
1. Cheese Cream with Walnuts – A tribute to culinaryartistry.
2. Tomato and Basil Sorbet – Ideal for fine dining.
3. Cava and Melon Sorbet – Elegance and freshness in every bite.
4. Zacapa Rum Cream with Corinth Raisins – A premium dessertinfused with alcohol.
Additional Module:
- Granitas, Cremolatos, and Sherbets: Characteristics, ingredientselection, and the technology required for their creation.

Day 3: Bases, Inclusions, and Pastry in Ice Cream

Morning: Technical Aspects and Practical Workshop

Core Bases and Their Characteristics:
- Neutral Cream Base, Neutral Sorbet Base, Alternative and CleanLabel Bases.
- Practical Execution: Creation of two artisan neutral bases usingcommercially available hydrocolloids.
Formulating Syrups and Artisan Bases:
- Developing customized syrups and bases for fruits and creams.
Inclusions in Ice Cream:
- Recipes for artisan inclusions and their integration into ice creams.
- Practical Execution: Creation of two artisan inclusion recipes
Crunch and Solid Inclusions:
- Differences between traditional and alternative options.
- Practical Execution: Development of one artisan solid crunchrecipe.

Afternoon: Pastry in Ice Cream

Special session with Ricardo Mesado: Learn how to blend advancedpastry techniques with artisan ice cream.
Hands-on creation of recipes that combine both disciplines.

Course Benefits

Advanced Specialization: Master innovative techniques andadvanced formulas.
Comprehensive Practice: Create unique, market-ready recipes.
Scientific and Technical Expertise: Gain deep insights into icecream structures and scalable formulations.
Gastronomic Positioning: Transform ice cream into a high-endculinary experience.
Focus on Health and Sustainability: Cater to current marketdemands with conscious and natural options.

Extra after the course

Gerogelato offers you the chance to spend several days in the best gelaterias in Italy or Spain, consolidating your skills and gaining the confidence you need to develop your own project.

During this experience you will:

Work in the laboratory alongside selected professionals, in businesses that match your style — whether artisanal or modern, expanding enterprises.
Learn every stage of the process: production, storage, staff management, and logistics.
Access the sales area to understand what attracts customers and how to retain them.
Observe up close the marketing and sales strategies that make a gelateria successful.
Engage with experienced entrepreneurs eager to share practical tips and industry secrets.

Useful information:

‍Destinations include various Italian and Spanish regions — from Galicia to Andalusia, as well as the Valencian Community — with stays ranging from 4 to 7 days, depending on availability and your objectives. A valid European residence permit is required.

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The course program may vary depending on the availability of raw materials and the learning time.

Experience the Finest Gelaterias in Italy and Spain

After the course, Gerogelato opens the doors of the best gelaterias in Italy and Spain for several days of immersive practice, giving you the confidence and skills to launch your own project.

At the end of your training, you’ll work directly with carefully selected businesses that match your style, from artisanal gelaterias rooted in tradition to innovative and expanding business models.

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You’ll work side by side with industry professionals, learning every aspect of production, storage, and laboratory organization.

You’ll gain first-hand insight into sales management, marketing strategies, and direct customer interaction, understanding what truly captures their attention.

During this experience, you’ll also have the opportunity to connect with experienced entrepreneurs ready to share their knowledge and advice.

Destinations range across major regions of Spain, from Galicia to Andalusia, and various Italian locations, for periods between 4 and 7 days, depending on availability and your goals.

What does it include?

Materials for theory and practical sessions.
High-quality ingredients.
Diploma as a Specialized Technician in Artisan Ice Cream Making.

Minimum High School Diploma

Ice cream making course

Gelato Balancing Software

Basic + Advanced

Andrea Stortini Italian Chef

Ice Cream Course is taught by master ice cream maker Andrea Stortini, who holds a Master's degree in Food and Dietetics. He has over 30 years of experience in the artisanal Italian ice cream industry, starting as a Manager of ice cream shops in Italy and Spain, and then as Director of the Gerogelato School where he has been teaching courses and advising numerous companies in the artisanal and industrial ice cream sector since 2006 in Spain, Italy, Portugal, Germany,Canada the United States and the rest of Latin America.

Discover our services for setting up an ice cream shop

At Gerogelato, we offer you all the necessary knowledge for decision-making, both in terms of formulas and commercial strategy.

Landing report

It is the first functional service for any type of ice cream project. Its goal is to solve one of the fundamental questions when drawing an idea: to define exactly what business model we will implement, what commercial mix we will develop, whether we will be competitive in our market, and above all, whether we are in a position to effectively start a winning ice cream project.

Geomarketing

This service allows you to define the best location in the established area where you should place your first point of sale and plan a geographical expansion line.

We provide you with a comprehensive service to locate the ideal commercial space for you.

We collaborate with agents in the commercial real estate sector and brokers.

We evaluate with you the locations chosen by you, so that you never get confused and we are all happy with the business.

The service includes legal advice related to the acquisition of the property, so that you can stipulate the best possible contract for your company.

Negocio de heladería montado con la ayuda de Gerogelato

Definition of commercial space according to size and characteristics

Passing-through commercial space

These are commercial spaces ranging from 50 to 80 square meters, with a strong seasonal component, for which it is essential to organize the business architecture in a logical and functional way, optimizing sales and production times.

Big commercial spaces

These are commercial spaces with more than 150 square meters, where it is possible to work well even in winter, with tables and/or a terrace. For these spaces, we will also need to organize the areas and other resources based on a clientele that stays longer in our ice cream shop.

Strategic product design

We will design, with our clients, the best possible range of products and adapt them to the needs of the market, customizing production so that you have a unique and exclusive product for your brand.

This service includes, if desired, the ad hoc design of customized semi-finished products (not existing industrial products already on the market) so that you have a useful and functional tool for expansion, if desired.

We will design, with our clients, the best possible range of products and adapt them to the needs of the market, customizing production so that you have a unique and exclusive product for your brand.

This service includes, if desired, the ad hoc design of customized semi-finished products (not existing industrial products already on the market) so that you have a useful and functional tool for expansion, if desired.

What is included?

Ice cream, slushies, smoothies, milkshakes, crepes, waffles, and other recipes.
Special formats such as Sicilian brioche, cold stone, sandwiches, etc.
Personalization of products in terms of texture, creaminess, spatulability, flavor, and commercial format, without relying on semi-finished product companies.
On-site start-up assistance at your first point of sale.
Free technical assistance during the first 18 months of your activity.

Brand Design and Development

Generate authority and recognition with a clean, defined, and original branding.

Design the brand you want to be

We build your entire brand image based on your target audience, so that you have a branding that represents your business mission and vision. The service is directly linked to the design of your commercial spaces, through customized lay out and renderings.

Mostrador con diferentes sabores de helado gelato

Execution of the project for an ice cream shop

We provide you with the best technology for the production, preservation, and display of your range of products.

Technology

We advise our clients in the selection of the ideal machinery for their business. We have a wide portfolio of suppliers, direct from Italy, with very competitive prices and a two-year warranty guaranteed by us.

Design

Hand in hand with our associated designers, we provide comprehensive advice for the design of the commercial space.

We guide you in structuring the identity of your space. We select colors, patterns, furniture and decoration to dress up the space of your dreams. If necessary, we organize guided visits to projects already executed.

Administration and customer support

We will constantly verify the operation of the company, and evaluate the results obtained in the short to medium term, correcting strategies if necessary; at the same time, we support the client in everything related to taxes, labor contracts, and typical administrative routines of the artisanal ice cream shop, so that you can maximize your profits and have control over your business, becoming an entrepreneur in the segment.

In addition, we organize your credit profile so that you can succeed in applying for bank loans.

Know more about machinery

Equipment

At Gerogelato, we offer a specialized consultancy and machinery sales service to help you set up your own ice cream shop. Our extensive experience in the world of ice cream allows us to provide you with the best advice, so that you can make the best decisions when creating your business.

We have a team of experts ready to guide you through everything, from choosing the most suitable machinery to implementing the best business practices. We are proud to be part of the creation of successful new ice cream shops and we are eager to help you make yours a success too.

Andrea Stortini asesorando una heladería

Alumnos graduados de curso en heladería tipo gelato

Profesor de gelato y alumnos con su diploma del curso

Alumnos con diploma de curso en heladería

Alumnos en una clase de heladería gelato

More than 600 trained professionals in America and Europe

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There is no greater pleasure and satisfaction than educating yourself to improve as a human being. But even greater satisfaction is obtained when doing so makes you realize that you have chosen the right place to do it.

Miguel G&M

Guaranted

‍Learn how to make the best artisanal Italian Gelato

Issues We Address
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Lack of Experience: Worried about not having prior experience in ice cream making? Our course will equip you with solid theoretical knowledge backed by hands-on experience in the real world.

Technical Unfamiliarity: The science behind ice cream can be overwhelming. We'll guide you through the technical aspects so you can craft high-quality ice cream from day one.
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Business Management: It's not just about making ice cream; efficient business management is crucial too. You'll learn key strategies for business management, marketing, and customer service.