ARTISAN ICE CREAM SPECIALTIES EDUCATION

Frozen Dessert University

The school aims to educate potential participants who want to enter the frozen dessert retail business what priorities are needed to be successful, and even more important, how can one produce the finest frozen desserts products: Ice Cream, Sorbets, Italian Ice, & Dairy-Free Ice Cream.

Carpigiani Frozen Dessert University was founded in 2003 in the USA as a specialty school for artisan ice cream and other frozen desserts. In 2018, the school has been rebranded with a new educational program and faculty members. The school aims to educate potential participants who want to enter the frozen dessert retail business on the priorities that are needed to be successful, and even more important, how can one produce the finest frozen desserts products: Ice Cream, Gelato, Sorbets, Italian Ice, & Dairy-Free Ice Cream. The education style includes hands-on product training, so each participant can be ensured of a deep understanding of the production method to produce the finest frozen desserts. The workshop will also educate and illustrate to each participant all the business tools needed to be successful in the frozen dessert industry. Our Batch Freezer hands-on ice cream making program is specifically designed to provide our students with all the tools necessary to be successful in the frozen dessert business. Our students will leave the class with a wide-range of knowledge, confidence and continued hands-on support from us, specifically how to go from first base to home plate with the hundreds of questions that can be answered from an expert who has been teaching individuals how to get into the artisan ice cream business for over 25 years.
The new Carpigiani Frozen Dessert University will be guided by Malcolm Stogo, a leading ice cream education expert with over 30 years of experience in the field, supported by Baron W. Von Gottsacker, the owner of Baron's gelato, as well as by members of Carpigiani North America. The program will include testimonials from the finest frozen dessert makers in the world.
The 3-days beginner batch freezer class is addressed to anyone who wants to be part of the incredible ice cream and gelato business. The extensive workshop is dedicated to the business aspects for the future successful frozen dessert entrepreneurs.

June 13-15, 2018 (Vernon Hills, IL)
July 11-13, 2018 (Winston-Salem, NA)
September 11-13, 2018 (Winston-Salem, NA)
November 14-16, 2018 (Winston-Salem, NA)
February 6-8, 2019 (Winston-Salem, NA)

Course Outline:

DAY 1

LEARNING ALL BUSINESS ASPECTS OF WHAT IT TAKES TO GET INTO THE INCREDIBLE FROZEN DESSERT BUSINESS
TAKING THE FIRST STEPS: The Idea, The passion, Becoming an Entrepreneur
THE BUSINESS PLAN: GETTING THE MONEY : Why Is it so important to write a business plan
ACQUIRING THE CAPITAL TO SUCCEED: How much money do you really need for your concept
SBA: The Only way to borrow money

PRODUCT TECHNOLOGY: Overview of frozen dessert production process
INGREDIENTS USED: Importance of quality ingredients and production technique
THE IMPORTANCE OF PASTEURIZATION: Creating a delicious ice cream and gelato base
FRUIT MARINATION: Preparation of fruit marination
HOW TO PREPARE A LIQUID CHOCOLATE
PREPARING A FROZEN DESSERT BASE

45 minute private consultation on business startup

DAY 2

HANDS ON PRODUCTION
Preparation of artisanal Vanilla ice cream and gelato : the most important flavor "you are always judged by the vanilla you produce."
Development of chocolate ice cream, and gelato: second only to vanilla in sales.
Production of nut flavors: increasing in popularity and variations yearly.
Creating fruit flavors : important items in the summer season.
Producing an artisanal sorbet and Italian water ice using fresh and frozen fruit
Flavoring with ingredients from scratch

45 minute private consultation on business startup

DAY 3

The overview of dairy-free frozen desserts
Description of three dairy-free bases including Almond, Cashew, and Coconut.
Flavoring the Coconut base with Chocolate, fruits, and nuts such as Mango, Pistachio and Salted Caramel
Production of the following dairy free bases: Coconut, Almond, and Cashew base
How to incorporate other ingredients such as Matcha (Green Tea), and dairy free fudge and caramel
Producing No Sugar flavors in Cashew and Coconut
Creating the flavors of your choice

BUSINESS TOOLS NEED FOR SUCCESS
LOCATION, LOCATION, LOCATION: There is no such thing as a secondary location
SHOULD I MAKE MY OWN ICE CREAM: Why would you not, its being creative
DESIGN THE STORE: Be creative, but watch your budget
OPERATING THE RETAIL STORE: You cannot be an absentee owner. Yes, its hard work
CUSTOMER SERVICE: Start the first day, and everyone will be happy, especially your customers
GETTING COMPETENT HELP -HIRING EMPLOYEES: Give them respect, and you will have great employees
Wrap up, Q&A

Price:
$ 900
For information and to register for the 3-days workshop, please contact info@carpigiani-usa.com, ph. 800 648 4389 / 336 661 9893 extension 5715.