Basics of ice cream and sorbet technology (Bases des technologies des glaces et sorbets)

Our course:

The course covers ice cream categories, regulations, dairy and non-dairy ingredients and their functionality. A module on hygiene and HACCP is also included, with the implementation of cleaning and control plans. Practical applications are used to make ice creams and sorbets, followed by a visit to an artisan ice-cream maker. The course concludes with a summary and assessment.

Learning outcomes:

1.Name the main characteristics of ice creams and sorbets
2.Name the main stages in the manufacture of ice creams and sorbets and understand their role
3.Differentiate between ice cream and sorbet technologies
4.Identify the technological factors and control methods used to ensure the quality of the finished product.

Email: accueil@anfopeil-enil.fr
Website: http://www.anfopeil-enil.fr