Professional
H-TECH SPECIALIZATION
COURSE
The H-TECH Specialization Course is exclusively designed for graduates ofthe All-in-One Course who aspire to refine their skills in advanced areas such as gastronomic ice creams, alcoholic ice creams, alternative andhealthy options, while uncovering the structural secrets of ice cream.
Our certifications
Introduction to Nutrition and Health at
STANFORD
Master's in Nutrition and Dietetics at
UDIMA
Modality
In classroom (EN)
Duration
3 days
Price
345€
(includes theory sessions, practical workshops, andmaterials)
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:
- Pistachio Cream with Water – A healthy and deliciousalternative.
- Vegan Cream with Fermented Nibs and Tocosh – Innovation withsuperfoods.
- Avocado, Lime, and Spinach Sorbet – A refreshing and nutritioustreat.
- 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:
- Cheese Cream with Walnuts – A tribute to culinaryartistry.
- Tomato and Basil Sorbet – Ideal for fine dining.
- Cava and Melon Sorbet – Elegance and freshness in every bite.
- 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.
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.
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More than 600 trained professionals in America and Europe
Learn how to make the best artisanal Italian Gelato
Issues We Address
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.
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.
There are some of the ice creams you will learn
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Reserve your place
This is what they say about our courses and services on Google
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Gerogelato Italian Gelato School
Via Piemonte, 224052 Azzano San Paolo (BG) Italy
