Il Gelato di Giuliano and 'a very innovative and interesting reality of the long experience of Mr. Giuliano in the world of ice cream in Italy and abroad, which allowed him to learn the best techniques and become an expert trainer who now wants to try to transfer this knowledge to those who want with passion and dedication to become a real ice cream and wise manager of an ice cream shop.
The course includes both theory in the classroom where they will explain all notions both from a technical standpoint that the activity of management and 'equally important practical part will be held at our current point of reference and that is' The House of Gelato located Puianello of Reggio Emilia.
The Curriculum will be two days and ideal for those who want to approach the world of ice cream; the topics will be the equipment in ice cream, production and practical tests cycle in the individual course ice cream production carried out in the laboratory for quality learning.
The individual training path in the laboratory for a period of 5 days and 'ideal for those who want to open an ice cream shop; Topics covered will include: equipment needed their operation, production cycle, receiving and coaching in the production of ice cream, to learn the dexterity required to open a store.
The course includes both theory in the classroom where they will explain all notions both from a technical standpoint that the activity of management and 'equally important practical part will be held at our current point of reference and that is' The House of Gelato located Puianello of Reggio Emilia.
The Curriculum will be two days and ideal for those who want to approach the world of ice cream; the topics will be the equipment in ice cream, production and practical tests cycle in the individual course ice cream production carried out in the laboratory for quality learning.
The individual training path in the laboratory for a period of 5 days and 'ideal for those who want to open an ice cream shop; Topics covered will include: equipment needed their operation, production cycle, receiving and coaching in the production of ice cream, to learn the dexterity required to open a store.
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