Ice Cream, Sorbets and Frozen Desserts - CLASS

Ice Cream, Sorbets and Frozen Desserts - CLASS

1,200.00

March 27 - 31, 2017 | 5 Day Class

8AM - 2PM

Quantity:
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Cold components are covered in depth. Using the most modern, professional equipment from traditional scratch process to heat process oriented two-tank ice cream and sorbet machines. Core concepts of how to work with and present cold components, frozen desserts, sorbets, and parfaits. An essential part of the modern pastry chef’s arsenal, this important class will provide key concepts and experience that will compliment all the student’s other pastry skills. (Ice Cream Technology: Crème Anglaise Base (Ice Cream) and Syrups for Fruits (Sorbets). Gelato, Vacherins, Baked Alaska, Macaron Lollipops, Ice Cream Cups, Nougatine and Ice Cream Box.)

 

**Refunds will only be given on same day purchase(s). Refunds requested on a different day are given In-store credit or transfer credit towards another class.