Course introduction

International Basic & Pre-Intermediate Gelato Course is a 5 days or 40 hours long training program, on completion of which, participants will have understanding of produce gelato, its bases and sorbets, balancing milk-based and water-based gelato recipes; be able to adjust portions and gelato cakes via soft-serve technology. Besides the production, there will be lessons concerning hygiene standards, location research, designing the gelato shop layout and developing a business plan. Participants will acquire sufficient knowledge about artisan gelato business, its production and work towards becoming a gelato entrepreneur.

Course Pre-Requisites

Be able to speak, read and write English
At least 16 years old or 18 years old for modules with alcohol/spirit modules

Target Audience

For anyone 16 years and above interested in exploring the world of gelato

Course Outline

Class 1: Sanitation, Basic Knife Skills and Table Set-up

Menu: Nicoise Salad, Greek-Style Marinated Vegetables, Avocado-Shrimp Timbale
Demo: Basic Table Setting
Hands On: Nicoise Salad, Greek-Style Marinated Vegetables, Avocado-Shrimp Timbale

Class 2: Techniques of Healthy Cooking and Nutrition

Principles of Nutrition
Menu: Cauliflower cooked in Papillote, Cod marinated in Miso cooked in Sous Vide, Pilaf Rice, Claypot Tofu, Eggplant and Tomatoes, Strawberries Nage with Thyme and Lemon Sherbet
Demo: Cod marinated in Miso cooked in Sous Vide, Fresh Thyme and Lemon Sherbet
Hands on: Cauliflower cooked in Papillote, Pilaf Rice, Claypot Tofu, Eggplant and Tomatoes, Strawberries Nage

Class 3: Basic Stocks, Soups and Sauces

Fundamentals of Western Cuisine
Menu: Vol-au-Vent, Brown Chicken Stock, Roux Type and Brown Chicken Jus with Garlic, Parmentier
Demo: Brown Chicken Jus with Garlic
Hands on: Vol-au-Vent, Brown Chicken Stock, Roux Type, Parmentier Soup

Class 4: Chinese Cuisine

Mastering Chinese Recipes
Menu: Pan-Fried Dumpling Beijing Style, Cantonese Steamed Fish, Kung Po Chicken, Seafood Fried Rice, Chilled Sago Pudding
Demo: Pan-Fried Dumpling Beijing Style, Chilled Sago Pudding
Hands On: Cantonese Steamed Fish, Kung Po Chicken and Seafood Fried Rice

Class 5: Singapore Cuisine

The Uniqueness of Singapore Cuisine: How to make Spice Paste, Benefits of Herbs and Spices
Menu: Chicken Rice, Laksa, Sambal Stingray, Tropical Popsicle (Pineapple & Raspberry)
Demo: Chicken Rice and Tropical Popsicle
Hands On: Laksa, Sambal Stingray, Popiah

Class 6: Thai Cuisine

Mastering Thai Recipes
Menu: Tom Yum Goong, Phad Thai, Green Chicken Curry, Green Papaya Salad, Sticky Rice with Mango and Coconut Cream
Demo: Green Papaya Salad, Sticky Rice with Mango and Coconut Cream
Hands On: Tom Yum Goong, Phad Thai, Green Chicken Curry

Class 7: Basic French Cuisine

French Culture and Cuisine
Menu: Seared Scallops Served with Fondant Potatoes and Lemon Butter Sauce, Braised Beef Bourguignon, Classic Roast Chicken, Foie Gras Terrine, Hot Chocolate Soufflé
Demo: Braised Beef Bourguignon, Foie Gras Terrine
Hands On: Seared Scallops Served with Fondant Potatoes and Lemon Butter Sauce, Classic Roast Chicken, Hot Chocolate Soufflé

Class 8: Basic Desserts

Pastry & Bakery Production
Menu: Bourdaloue Tart, Chocolate Mi-Cuit, Classic Millefeuille with Raspberries, Mini Financiers
Demo: Pate Brisse, Pate Feuilletee
Hands On: Bourdaloue Tart, Chocolate Mi-Cuit, Mini Financiers, Classic Millefeuille with Raspberries

Course Fees Details

The cost fees will depend on the participant’s profile.
Programme fee is $1,600
WTS Funding is given to Singaporeans above 35 years old, working and earning less than $2000. Net fee is $112.60
SME-sponsored for Singaporeans/SPRs net fees is $192.60
Self-sponsored for Singaporeans/SPRs ≥21 years old net fees is $192.60
For international students net fees is $1733.40