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Ice cream production training

This training is part of both the departments of food processing and hospitality & catering, but can also be considered as an independent area.

This training teaches the practical preparation of ice creams, sorbets, and frozen desserts.

The goal is to train students capable of becoming ice cream professionals, mastering both traditional “Italian-style” craftsmanship and the creation of innovative flavors using local products.

However, the training is not limited to ice cream making alone, but also extends to the commercial application of the acquired knowledge. Whether for a specialized ice cream maker or an independent operator, DMH offers a complete and comprehensive product-program covering all areas of this delicious specialty.

The standard workshop is designed for an average of 12 students.

Learning Objectives

After completing the program, students will be able to:

Prepare basic and specialized recipes professionally.
Produce cones with a cone making machine.
Optimize texture, taste, and temperature control.
Develop sorbets, vegan ice creams, and premium creations.
Apply food hygiene standards (HACCP).
Use professional equipment safely.
Plan production lines or points of sale.
Create innovative and creative recipes.
Encourage students to develop their own business ideas based on the knowledge acquired.

Training programme

Fundamentals of ice cream making: milk-cream basics, sorbets, temperature control, textures.
Hygiene and food safety: HACCP standards, cleaning, storage, safety.
Special and premium ice creams: chocolate, fruits, nuts, alcohol, sauces.
Vegan products and trends: soy, coconut, oat-based ice creams, frozen yogurt.
Practical work / Laboratory: use of pasteurizer, ice cream machine, cooling cell.
Recipe creation: development of new flavors, decoration, and presentation.
Final projekt / Certfification: creation and presentation of an original ice cream, final evaluation

Learning Objectives

After completing the program, students will be able to:

Prepare basic and specialized recipes professionally.
Produce cones with a cone making machine.
Optimize texture, taste, and temperature control.
Develop sorbets, vegan ice creams, and premium creations.
Apply food hygiene standards (HACCP).
Use professional equipment safely.
Plan production lines or points of sale.
Create innovative and creative recipes.
Encourage students to develop their own business ideas based on the knowledge acquired.

Training programme

Fundamentals of ice cream making: milk-cream basics, sorbets, temperature control, textures.
Hygiene and food safety: HACCP standards, cleaning, storage, safety.
Special and premium ice creams: chocolate, fruits, nuts, alcohol, sauces.
Vegan products and trends: soy, coconut, oat-based ice creams, frozen yogurt.
Practical work / Laboratory: use of pasteurizer, ice cream machine, cooling cell.
Recipe creation: development of new flavors, decoration, and presentation.
Final projekt / Certfification: creation and presentation of an original ice cream, final evaluation