Ice cream course
Artisanal ice-cream making training courses
Our artisanal ice-cream making training courses aim to explain how top-quality artisanal gelato, a synonym of wholesomeness, is made using our machines, without using colourants, preservatives, flavourings and chemical products.
These courses could appeal to those who own an artisanal ice-cream parlour and would like to increase their business potential by investing in technology and innovation as well as those who would like to open an original ice-cream parlour by making the most of all the advantages that our artisanal ice-cream on a stick production system can offer.
Alongside these training courses, C.C.F. offers its customers an efficient, rapid after-sales service, technical refresher courses and pre-sales demonstration courses for those who are interested in our ice-cream making machines equipment.
Our courses are held in our Turin headquarters on the second Tuesday of the months of: February, March, April, October, November and December:
- “Learn how to make ice-cream professionally” training course held from 2 p.m. to 6 p.m.
- “Open your own stick ice-cream parlour” training course held from 10 a.m. to 7 p.m.
Booking must be sent by sending the completed application form, together with receipt of payment to:
info@ccfsrl.com
C.C.F. S.r.l.
Banca Sella IBAN: IT 46 B 03268 44940 052986864050
Bic / Swift: SELBIT 2BXXX
Participation in the training course is limited to a maximum of 15 people and these will be confirmed on a first-come-first served basis. In case the maximum number of participants is exceeded, the booking will be valid for the course held the following month.
Professional ice-cream making training course: Subjects covered
Learn how to make ice-cream professionally
- The history of ice-cream.
- The explanation of the physical principle that determines the long-life and the quality of artisanal ice-cream.
- The production of ice-cream filled sorbet.
- Ice-cream production.
- Tasting session.
Open your own stick ice-cream parlour
- The history of ice-cream.
- The structure of ice-cream.
- The explanation of the physical principle that determines the long-life and the quality of artisanal ice-cream.
- The production of ice-cream mixes.
- Ice-cream production.
- The production of ice-cream filled sorbet.
- The production of two-flavour ice-cream.
- Decorations for ice-cream on a stick.
- Tasting session.
Artisanal ice-cream making training course – prices
- Learn how to make ice-cream professionally € 100.00 (One hundred Euros) + 22% VAT
- Open your own stick ice-cream parlour € 400.00 (Four hundred Euros) + 22% VAT
The training course participation cost will be deducted from the total of any purchases made
L i n a S o t t i l e
Sales outlet training manager
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