# Advanced Professional Gelato Course

> Advanced Professional Gelato Course in Ponsacco (Pisa) with the Scuola Internazionale di Alta Gelateria: 4 one-week modules, 160 hours in all.

Original page: https://www.scuolatessieri.com/advanced-professional-gelato-course/

## Advanced Training Gelato Course

In collaboration with the Scuola Internazionale di Alta Gelateria

Request information The programme

The course

## A complete journey in fine gelato-making

**A complete professional programme for starting a successful career in the world of fine gelato.**

The Advanced Professional Gelato Course at Scuola Tessieri, in collaboration with the Scuola Internazionale di Alta Gelateria, is made up of 4 training modules lasting 1 week each, for a total of 160 hours.

- Days and times: Monday to Friday, 9:30 am to 5:30 pm.
- Modules can be purchased separately.
- Included in the price: teaching materials, lunch and coffee breaks, final certificate.

[Discover the Scuola Tessieri Method](https://www.scuolatessieri.com/scuola-tessieri-method/)

Why choose it

## Why choose the Advanced Professional Gelato Course

- ### Selected instructors Teaching staff selected from among the best professionals in the industry.
- ### Rigour and practice A teaching approach based on scientific rigour, daily practice and a culture of taste.
- ### Sustainability and transparency Attention to sustainability, to making the most of raw ingredients and to full transparency in production processes.
- ### Technique and business Technique, craftsmanship, business management and a contemporary vision of the gelato maker’s craft, brought together.

What you will learn

## Four modules, two pathways

- ### Modules 1 and 2 · Basic professional pathway In the first two modules you will acquire the fundamental technical, scientific and practical skills of gelato-making. **Who it is for.** Those who wish to approach the craft of the artisan gelato maker with solid technical and theoretical preparation, aimed at starting work straight away in a professional lab or as a first step towards their own business.
- ### Modules 3 and 4 · Advanced professional pathway In modules 3 and 4 you will acquire the tools to start a business and explore cold pastry applied to gelato. **Who it is for.** Those who have already attended modules 1 and 2, or who already have experience in a gelato shop, and intend to complete their preparation in order to open or run a gelato shop independently. Particularly recommended for those wishing to gain business and management skills.

Programme

## The topics of the programme

From the technical and scientific foundations to the business project.

- ### In-depth study of the basic ingredients
- ### Introduction to the chemistry and physics of gelato
- ### Analysis of production processes
- ### Overview of professional equipment
- ### Balancing principles applied to sorbets and milk bases
- ### Daily hands-on work in the lab
- ### Technical tasting and sensory evaluation of raw ingredients and finished products
- ### Focus sessions on chocolate, nuts, infusions and Sicilian-style granita
- ### Gelato and intolerances
- ### In-depth study of advanced balancing
- ### Gastronomic gelato techniques and savoury applications
- ### Business project, from food cost to strategic pricing and staff management
- ### Communication, marketing and sales
- ### Lab organisation and production flows
- ### Regulatory aspects
- ### Sensory analysis applied to gelato: technical parameters and evaluation of defects
- ### Introduction to cold pastry applied to gelato
- ### Final project work developing a product line and business concept

## In the lab every day

Enrolment fees

## Fees for enrolment

- ### Modules 1 and 2 Basic professional pathway. 2 weeks · **€2,500** VAT included
- ### Modules 3 and 4 Advanced professional pathway. 2 weeks · **€2,500** VAT included
- ### Full programme Modules 1, 2, 3 and 4. 4 weeks · **€4,700** VAT included

Request information

## Request information about the Advanced Professional Gelato Course

We’ll reply with dates, programme and how to enrol.

- [Phone 0587 355629](tel:+390587355629)
- [Email info@scuolatessieri.it](mailto:info@scuolatessieri.it)
- Where we are Via Milano, 24 · 56038 Ponsacco (PI)

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