M

Artisan Pastry: Frozen desserts

Course Description

Embark on an immersive 5-day exploration into the delicate art of frozen desserts, specifically designed for culinary enthusiasts, aspiring pastry chefs, and experienced professionals. This intensive program covers the rich traditions and innovative techniques behind creating genuine artisan gelato, sorbetto, granita, and a selection of cherished frozen Italian treats. From grasping the scientific principles that ensure perfect texture and flavor balance to becoming proficient in ingredient pairing and presentation, our course provides a thorough examination of the frozen dessert world.

Each day introduces new skills and knowledge, starting with the basics of ice cream and sorbet preparation, advancing to the intricate realm of artisan gelato, exploring the rustic appeal of granita, and culminating in the development of signature frozen products. Guided by seasoned instructors, participants will engage in hands-on practice within a supportive and creative setting.

Designed to inspire and challenge, our course promotes innovation and creativity, providing you with the skills and confidence to create unique frozen dessert recipes. Whether you're looking to broaden your culinary repertoire, discover a new hobby, or simply enjoy the process of making and tasting artisan frozen desserts, this course promises an adventure filled with learning, flavor, and icy indulgence.

Course available dates

October

2025

From October 5th to October 11th

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • Understand the Basics of Frozen Dessert Science: Learn the foundational scientific principles behind frozen desserts, including the role of key ingredients in achieving optimal texture and flavor.
  • Gain Proficiency in Traditional Ice Cream Making: Acquire skills in creating traditional ice cream, focusing on techniques for custard-based and non-custard ice creams.
  • Explore the Art of Artisan Gelato: Study the process of making authentic artisan gelato, focusing on milk-based, nut-based, chocolate-based, and fruit-based varieties, and understand what distinguishes gelato from other frozen desserts.
  • Master Sorbetto Formulations: Learn to formulate sorbetti with a perfect balance of sweetness and tartness, using a variety of fruits and flavorings.
  • Create Innovative Granita: Experiment with granita, understanding its regional Italian origins and learning to make both traditional and modern variations.
  • Develop Skills in Frozen Italian Desserts: Dive into the preparation of classic frozen Italian desserts like semifreddo, exploring traditional techniques and contemporary twists.
  • Experiment with Flavor Pairings and Innovations: Encourage creativity in flavor selection and pairing, guiding students to innovate within the world of frozen desserts.
  • Practice Advanced Techniques for Texture and Presentation: Improve techniques for achieving smooth, creamy textures in gelato and ice cream, and learn presentation skills to make every dessert visually appealing.
  • Learn About Commercial Production and Storage: Introduce concepts of commercial production, scaling recipes, and proper storage methods for maintaining the quality of frozen desserts.
  • Create a Signature Frozen Dessert: Culminate the course with the creation of a signature frozen dessert, applying the techniques and knowledge gained throughout the course to produce a unique creation that reflects individual style and preferences.

During this course, you will also:

  • 5Receive a complete course manual, printed and in pdf
  • 5Receive ACS Notepad and pens, along with a Custom ACS chef’s jacket, apron, and a hat

Who is this course for?

This frozen desserts course is tailored for a diverse audience with a shared passion for the art and science of frozen treats, catering to various levels of experience and interest in the culinary field:

  • Aspiring Pastry Chefs and Culinary Students: Individuals looking to specialize or enhance their expertise in frozen desserts, aiming to incorporate these skills into professional culinary careers.
  • Experienced Chefs Seeking Specialization: Professional chefs interested in expanding their dessert repertoire to include a variety of sophisticated and innovative frozen desserts, aiming to enhance their menu offerings.
  • Culinary Entrepreneurs: Individuals planning to start or already running dessert-focused businesses, such as gelaterie, ice cream shops, or patisseries, who seek to refine their product quality and explore new product lines.
  • Food Bloggers and Culinary Content Creators: Content creators looking to deepen their knowledge and expertise in frozen desserts for more engaging and informed content, from recipes to culinary insights.
  • Home Cooking Enthusiasts: Amateur cooks and baking aficionados eager to explore new culinary territories, learn professional techniques, and impress friends and family with homemade artisanal frozen treats.
  • Hospitality Industry Professionals: Staff and managers in the hospitality sector, including hotels and restaurants, who wish to broaden their skill set and improve their establishment’s dessert offerings.

This course is ideal for anyone with a keen interest in learning the nuances of creating frozen desserts from scratch, seeking both theoretical knowledge and practical skills. Whether you’re aiming to pursue a career in pastry arts, wishing to add a special touch to your portfolio, or simply looking to enjoy the pleasures of homemade gelato, sorbetto, and more, this course offers the guidance, expertise, and inspiration needed to succeed.

 

Course duration & itinerary

Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 09:00 h to 17:00 h, with a short pause for lunch starting at 13:00 h. On the last day, Saturday, we have departure day, when students travel to the airport or train station.

Day 1

Sunday

Arrival day.

Day 2

Monday

Introduction to Frozen Desserts.

Day 3

Tuesday

Artisan Gelato and Sorbetto.

Day 4

Wednesday

Advanced Gelato and Sorbet Techniques.

Day 5

Thursday

Granita and Frozen Italian Desserts.

Day 6

Friday

Creative Frozen Dessert Development.

Day 7

Saturday

Departure day.

Arrival Day

Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30-minute orientation session, after which we will share a welcome dinner prepared by our chefs.

All day
Arrivals at the airport or the train station.
13:00 h
Light lunch for early arrivals.
14:00 h
Check-in at the hotel.
19:00 h
Orientation session.
19:30 h
Welcome dinner.
Night at the hotel.

Introduction to Frozen Desserts.

The course begins with an exploration of the fascinating world of frozen desserts, focusing on the scientific principles that underpin their creation. Participants will learn about the crucial roles of sugar, fats, and emulsifiers in achieving the perfect texture and flavor balance. The afternoon is dedicated to mastering basic techniques and recipes for making traditional ice cream and sorbetto, laying the groundwork for more advanced creations. This foundational day sets the stage for the journey into the artistry and science behind making exquisite frozen treats.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Introduction lesson.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Ingredients, formulas, techniques.
19:00 h
Dinner.
Night at the hotel.

Artisan Gelato and Sorbetto

Today, we dive into the heart of Italian frozen desserts, starting with the rich history and unique qualities that define artisan gelato. Morning sessions cover the production of both milk-based and fruit-based gelato, emphasizing the importance of raw ingredients and processes. The afternoon shifts focus to sorbetti, exploring a variety of flavors using fresh fruits and herbs. Participants will learn to create sorbetti that are not only delicious but also perfectly balanced and textured, showcasing the versatility and refreshing nature of this frozen dessert.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Artisan gelato fundamentals.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Sorbetto mastery.
19:00 h
Dinner.
Night at the hotel.

Advanced Gelato and Sorbet Techniques.

This day pushes the boundaries of gelato and sorbetto making with advanced techniques and innovative flavors. The morning is all about enhancing gelato with complex flavor infusions, variegates, and inclusions for an extraordinary taste experience. In the afternoon, creativity continues with sorbetti, introducing unconventional ingredients like spices, wines, and teas. Participants will also learn how stabilizers and natural thickeners can enhance texture and flavor, encouraging experimentation and refinement in their creations.

08:00 - 10:00 h
Breakfast.
08:00 - 13:00 h
Advanced gelato and sorbetto.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Advanced gelato and sorbetto.
19:30 h
Dinner.
Night at the hotel.

Granita and Frozen Italian Desserts.

This day celebrates the simplicity and elegance of granita, starting with its history and regional variations. Participants will create both traditional and innovative granita flavors, appreciating their texture and pure taste. The afternoon is a foray into other iconic frozen Italian desserts such as semifreddo. Through demonstration and hands-on practice, students will craft these sophisticated desserts, expanding their repertoire and understanding of Italian frozen treats.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Granita.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Frozen Italian desserts.
19:00 h
Dinner.
Night at the hotel.

Creative Frozen Dessert Development.

The final day is dedicated to unleashing creativity in frozen dessert development. The morning session guides participants through the process of creating unique recipes, encouraging innovative pairings and techniques. The focus is on originality and signature style, preparing for the afternoon's highlight: presenting and tasting their creations. This session not only allows for feedback and refinement but also celebrates the experience and skills acquired throughout the course..

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Individual development.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Individual development.
Final Q&A with the instructor chef.
19:00 h
Farewell dinner banquet.
Certificates and awards.
Night at the hotel.

Departure day

Following breakfast at the hotel, take some time to unwind and make the most of the local facilities at your leisure. When it's time, our arranged transportation will escort you to either the Alicante–Elche Miguel Hernández Airport (IATA: ALC) or the Alicante Terminal (Alacant Terminal or RENFE train station), depending on your travel plans. For guests with later departure times, we're pleased to provide a complimentary light lunch to enjoy before you leave.

08:00 - 10:00 h
Breakfast.
Until 12:00 h
Express checkout of the hotel.
13:00 h
Light lunch for late departures.
All day
Transport to the airport or train station.

Course price

All-inclusive price

€2,750.00

The enrollment fee for the Artisan Pastry: Frozen desserts is set at €2,750. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered. Additionally, the fee includes all necessary coursework materials and a professional kitchen uniform. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

All the following are included in the price:

  • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
  • NFull room and board for the duration of the course. All meals are included, with water and wine*.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

The all-inclusive price of €2,750 is based on single occupancy. For those wishing to share their room with a companion, we offer attractive discounts.

*All wines are local, selected by our resident sommelier. Wines are served at dinner according to European hospitality customs

What is not included in the price?

  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Base price

€2,050.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €2,050. This option includes the full educational experience of the course— practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

All the following are included in the price:

  • NMeals from Monday to Friday: Lunches and dinners.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

What is not included in the price?

  • MTransportation to the School.
  • MAccommodations.
  • MBreakfasts.
  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Frequently Asked Questions