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Cookies and ice cream making course

Cookies and ice cream making course
4 to 360 hours of flexible workload
certificate valid in your country

What Will I Learn?

You will learn the science behind biscuit texture, spread, and structure so you can troubleshoot any batch with confidence. You will master custard and non-custard ice cream bases, understand overrun and freezing point depression, and operate churning equipment correctly. The course covers classic and advanced biscuit styles, including macarons, royal icing decoration, and chocolate tempering. You will also produce gelato, sorbet, and dairy-free frozen desserts. By the end, you will know how to plate composed desserts, develop a menu, cost your recipes, and package products for retail sale.

Elevify Advantages

Develop Skills

  • Biscuit Dough Mastery: Diagnose and fix dough problems like spread, stickiness, and crumbling.
  • Ice Cream Base Formulation: Cook and balance custard and non-custard bases for smooth texture.
  • Speciality Frozen Desserts: Produce gelato, sorbet, frozen yoghurt, and no-churn semifreddo confidently.
  • Menu Costing and Pricing: Calculate food cost percentages and set profitable selling prices accurately.

Suggested Summary

Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.
Workload: between 4 and 360 hours

What our students say

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