Patisserie courses
For all those who want to broaden their range at their gelato shop by starting to make semi-frozen
desserts and frozen patisserie desserts, we have organised 3 patisserie courses at 3 different levels of difficulty:
from the basic course for traditional frozen patisserie desserts to modern patisserie and a course on glazes and fillings.
The course
The course is intended for all professional and aspiring gelato makers who want to start making patisserie products at their gelato shop by introducing semi-frozen desserts and other frozen patisserie desserts.
Who is it for?
For professional gelato makers
or beginners.
Duration
2 days
Cost:
€400 + VAT
*All courses are held at the premises in Saronno (VA)
UPCOMING DATES
What will you learn?
Making semi-frozen desserts at Gelato shops
Making other frozen
patisserie desserts
Advantages of semi-frozen desserts
over traditional gelato cakes
Broadening the offer at the gelato shop
The course
The course is intended for all experienced gelato makers who offer frozen patisserie desserts at their gelato shop and want to perfect their techniques.
Who is it for?
Experienced
professionals
Duration
2 days
Cost:
€400 + VAT
*All courses are held at the premises in Saronno (VA)
UPCOMING DATES
What will you learn?
Learning new techniques in
making semi-frozen desserts
Learning new techniques in
decorating semi-frozen desserts
The course
The course is intended for all experienced gelato makers who offer frozen patisserie desserts at their gelato shop and want to enhance their range and perfect their techniques.
Who is it for?
Experienced
professionals
Duration
2 days
Cost:
€400 + VAT
*All courses are held at the premises in Saronno (VA)
UPCOMING DATES
What will you learn?
Learning modern filling techniques
Learning modern glazing techniques
Do you want to enrol?
To submit your enrolment request for one or more of the scheduled courses or to request a specific session, please fill in the form below with all the required data. You will be contacted as soon as possible.
Company No 