Professional course «start up my own gelateria»

It is a complete 360 ° path, aimed at all those who want to learn the profession of gelato maker by acquiring all the technical and practical skills that will allow you to open and manage your italian gelato parlor in full autonomy or work in the world of gelato.

from € 2.800* VAT excluded

Duration: 3 weeks
Lessons: 75 hours
Lesson location: Via Boltraffio 11/C Milano (Zona Isola)
Number of participants: 5/8

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Professional course «start up my own gelateria» weekly programm

First WEEK – Monday to Friday – 9am to 2pm

What is meant by Traditional Italian Gelato.
Raw materials and ingredients that make up the ice cream, basic commodity concepts. How to make an italian Gelato - Chemistry and Physics of Gelato.
Come produrre un gelato – Chimica e Fisica del Gelato
Study of the production cycle and production methods compared (traditional and combined).

Balancing principles and balancing technique of:

milk-based ice creams
chocolate ice creams
Fruit sorbets

Study of sugars.
Natural stabilizers.
Blend concept.
Study and realization of the basic mixture.
Formulation and realization of fruit sorbets.
Formulation and production of milk-free dark chocolate ice cream.

Second WEEK – Monday to Friday – 9am to 2pm

Deepening of italian Gelato balancing techniques.
Theory applied to recipes.
Analysis and study of some recipes.

Recipe and realization of:

milk-based Gelato, with the use of eggs
milk-based and flavored chocolate Gelato
Salty Gelato
Gelato with «special» flavours
preparation of sauces, compotes of natural fruit and crunchy dried fruit
study of more complex recipes

Third WEEK – Monday to Friday – 9am to 2pm

MORE INFORMATION

PRODUCTION LABORATORY

construction study with out-fitting of machinery and equipment
laboratory management and production organization

SALES AREA AND SPACES INTENDED FOR THE PUBLIC

analysis of the different types of Gelato sales stategies
equipment and machinery based on the type of offers

HACCPP COURSE

BUSINESS PLAN

Analsysi of all the information necessary for correct management control through the preparation of a Business Plan
cost and revenue analysis and investment evaluation

MANAGEMENT AND CONTROL OF ITS OWN BUSINESS

Approach to the preparation of cones, cups and trays
Focus on the correct weight / selling price ratio
Importance of ice cream production sheets for correct order planning for both products intended for the production and sale
Display and storage Gelato
Relationship with the customer
Control of any critical issues Importance of Marketing and Communication

CLASSROOM PRACTICE LABORATORY

Granite: study of balance and practical implementation
Creation of some elaborate ice cream flavors and / or particular flavors

The courses are held in Italian, available in English with a translator who requires an additional cost to be quantified. Each participant will be delivered Teaching material - stationery material - ice cream chef's jacket with logo - apron with logo - certificate of attendance
With us you will learn about and produce Traditional Italian Gelato like the one you can taste in our award-winning ice cream parlors 3 Gambero Rosso cones, starting from the theoretical knowledge of balancing, the study of techniques and production methods you will learn to analyze recipes, selecting raw materials and ingredients and dosing them to create technically correct, classic or creative recipes.
You will receive all the information for proper hygiene and health checks inside your ice cream parlor through the HACCP form held by specialized staff within our school facility.
You will receive information for proper management control through the preparation of a "business plan", the analysis of costs and revenues and investment evaluation You will receive all the information necessary for the creation of your gelateria and an artisan laboratory.

From Monday to Friday – 9am to 2pm

MAURIZIO POLONI: our chef

In 1980, he began his adventure in the world of gelato making and together with his father-in-law, himself a master gelato maker, he took over a premises in Novate Milanese which is still home to the family's historic gelateria. At the same time, he ran a gelateria in Cormano for over five years and in 2012, with a group of friends and partners, he set up Artico, where he initially dealt directly with production, while today he leads the production staff and deals with the technical and evolutionary research on gelato. "My adventure in the world of gelato began more than thirty years ago and from the very beginning I understood that this was a passion, the same passion which still guides my choices today in creating true Italian-style gelato, both traditional and contemporary at the same time." Born in 1955, he is a gelato artisan, as his identity card states. Through experimentation, and without ever forgetting the tradition of true Italian- style gelato he learned at the hands of the great gelato masters of the 1980s, Maurizio has come to be recognised as one of the best gelato makers in the country. "I have travelled through and experienced the transformation which the world of gelato has undergone in the last 35 years and so, thanks to all the people who have believed in me and in my professionalism, Gelateria Artico in Milan, my pride and joy, was born in 2012."

Professional course «start up my own gelateria» advance payment € 800,00 + iva	€ 2.800,00 + iva
PROMO «PARTNERS» subscriptions for 2 participants: advance payment € 1.600,00 + iva	€ 5.000,00 + iva

Advance payment to confirm and ensure the place of participation.

OCTOBER 23 Edition - Professional course – Total Hours 75
Course start: 9 October – Course end: 27 October
From 9am to 2pm

NOVEMBER 23 Edition - Professional course – Total Hours 75
Course start: 6 November – Course end: 24 November
From 9am to 2pm

DICEMBER 23 Edition - Professional course – Total Hours 75 (to be confirmed)
Course start: 06 Dicember – Course end: 22 Dicember
From 9am to 2pm

FEBUARY Edition - Professional course – Total Hours 75
Course start: 5 February – Course end: 23 February
From 9am to 2pm

MARCH Edition - Professional course – Total Hours 75
Course start: 4 March – Course end: 22 March
From 9am to 2pm

APRIL Edition - Professional course – Total Hours 75
Course start: 8 April – Course end: 26 April
From 9am to 2pm

MAY Edition - Professional course – Total Hours 75
Course start: 6 May – Course end: 24 May
From 9am to 2pm

JUNE Edition - Professional course – Total Hours 75
Course start: 3 June – Course end: 21 June
From 9am to 2pm

JULY Edition - Professional course – Total Hours 75
Course start: 1 July – Course end: 19 July
From 9am to 2pm

SEPTEMBER Edition - Professional course – Total Hours 75
Course start: 9 September – Course end: 27 September
From 9am to 2pm

OCTOBER Edition - Professional course – Total Hours 75
Course start: 7 October – Course end: 25 October
From 9am to 2pm

NOVEMBER Edition - Professional course – Total Hours 75
Course start: 4 November – Course end: 22 November
From 9am to 2pm

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Artico School has agreements with a number of nearby hotels and offers support in booking accommodation for anyone arriving from outside Milan. For more information contact Artico staff