Course overview

Achieve a nationally recognized professional qualification in a significantly shorter timeframe than traditional CAP training With its focus on teaching technical skills, the CAP Glacier gives you the opportunity to achieve a professional level of expertise and work with ice cream to create a wide range of products.

What you will learn

What you will learn
Through this eight-month (1,073 hours) program, taught in French, you will receive six months of practical and academic training, supplemented by two professional internships of four weeks each.You will learn the latest techniques to become a skilled ice cream maker and work with high-quality raw materials. A contemporary ice cream maker produces and sells a diverse range of products, and you will get experience in the following: - Ice cream and sorbet - Frozen desserts - Ice cream bars - Frozen entremets - Basic pastry preparations - Plated desserts - Decorations, working with sugar and chocolate - Ice sculpture Our teaching methods are designed to combine techniques, hygiene standards, and a taste for excellence, to make you immediately employable. The courses will be taught by a team of instructors holding a diploma in ice cream making and by our Executive Chef, Ice Cream World Champion and Meilleur Ouvrier de France Glacier. Our courses take the form of demonstrations, practical work, experimental workshops and theoretical courses. At the end of this program, you will be able to: - Produce ice cream products from raw materials while respecting the rules of hygiene and health and safety at work as well as the recommendations related to sustainable development - Organize your production - Check the quality of the products during production (organoleptic criteria) - Present the finished products.

Course details

Who is the course for?

This intensive course is designed for career changers who have no previous knowledge of ice cream making. On completion of this course, job and career opportunities include (but are not limited to): - Entrepreneur - Ice cream maker, tearoom manager - Ice cream conception and production - Catering and events