Students will learn the art of making authentic Italian gelato using fresh and natural ingredients. In the first week, Gelato lessons with an English interpretation service with Italian language lessons, are offered from Monday to Friday, comprising ten lessons per week (totaling 10 hours).

Topics are:
• The real Italian Gelato
• Composition
• Production Method
• Mix Calculations
• Mix Processing
• Production Cycle
• Freezing
• Lab Hygiene Standards 
• Gelato with inclusions and variegations
• Sorbet (outline)
• Gelato Pastry (outline)
 
Starting from the 2nd week, students will engage in daily Gelato training for 2 to 3 hours per day, along with Italian language lessons. As the course progresses, they will apply the knowledge acquired during the 1st week by practicing in an actual "gelateria" (ice cream shop). This practical experience will deepen their understanding of gelato and provide real-world exposure to the daily operation and administrative tasks involved in running an ice cream shop.

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