Ice cream production workshop vocational training solution

This training is part of both the departments of food processing and hospitality & catering, but can also be considered as an independent operating and fully equipped department.

Ice cream making is a specialized profession that requires both knowledge and the right tools.

For trainees learning this profession, access to high-quality equipment is essential for developing the appropriate techniques and acquiring a solid foundation.

This comprehensive offering equips technical and vocational schools with the tools and equipment necessary to support a safe and productive learning environment.

The balanced equipment offered for this workshop enables the teaching of the practical preparation of ice creams, sorbets, and frozen desserts and several other specialities related to that field.

The goal of such a workshop is to train students capable of becoming ice cream professionals, mastering both traditional “Italian-style” craftsmanship and the creation of innovative flavors using local products.

However, the training is not limited to ice cream making alone, but also extends to the commercial application of the acquired knowledge.

Whether for a specialized ice cream maker or an independent operator, DMH offers a complete and comprehensive product-program covering all areas of this « delicious » department.

The standard workshop is designed for an average of 12 to 16 students, and can easily be extended.

Complete technical & practical Curriculum with predefined exercises and Structured Teaching & Practical Training Programme.

Learning Objectives

After completing the program, students will be able to:

1. Prepare basic and specialized recipes professionally.

2. Produce cones with a cone making machine.

3. Optimize texture, taste, and temperature control.

4. Develop sorbets, vegan ice creams, and premium creations.

5. Apply food hygiene standards (HACCP).

6. Use professional equipment safely.

7. Plan production lines or points of sale.

8. Create innovative and creative recipes.

9. Encourage students to develop their own business ideas based on the knowledge acquired.

Training program

• Fundamentals of ice cream making: milk-cream basics, sorbets, temperature control, textures.

• Hygiene and food safety: HACCP standards, cleaning, storage, safety.

• Special and premium ice creams: chocolate, fruits, nuts, alcohol, sauces.

• Vegan products and trends: soy, coconut, oat-based ice creams, frozen yogurt.

• Practical work / Laboratory: use of pasteurizer, ice cream machine, cooling cell.

• Recipe creation: development of new flavors, decoration, and presentation.

• Final project/ Certification: creation and presentation of an original ice cream, final evaluation