Professional training

Professional training

Training gelato makers and keeping them up to date favours the development and the quality of hand-made Italian gelato: in an increasingly expanding market like that of gelato shops, professionality has become even more vital as a way of meeting the consumer demand for quality. 

There are plenty of courses in Italy and they have two goals: firstly, to provide gelato-makers with professional training and, secondly, to ensure the quality of hand-made gelato by giving gelato-makers the tools and knowledge they need to make healthy, quality products that their consumers will enjoy.

The basic part of each course is made up of theoretical and practical lessons where you learn how to choose the right raw materials and products, how to use the machinery and equipment, how to compose and balance mixtures, until you now how to make gelato on your own.

Some schools also provide marketing and communication lessons to help you satisfy your customers’ needs and be successful in your profession.

There are more opportunities to learn and keep up with all the latest trends at the annual Sigep (International Hand-made Gelato, Pastry, and Bakery Fair), with various types of competitions for Italian and foreign gelato-makers, seeking to promote a culture of professionalism, research and experimentation. 

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