MARCH 18th - 20th 2022 (participate either ONLINE or PHYSICAL)
We are hosting a 3 day ice cream course with emphasis on being innovative in the ice cream industry, understanding the science behind ice creams and sorbets, and learning about the steps to becoming an ice cream entrepreneur. You will obtain knowledge about the ice cream science and we will convert it to practice.
This course is for you if:
- you want to open an ice cream shop or introduce ice cream in your restaurant.
- already work in the ice cream industry and want to understand the use of ingredients to the fullest.
Day 1 - the scientific & fundamental aspect
Tips & tricks
Day 2 - everyday use of science & how to run an ice cream shop
Day 3 - getting innovative
Soft ice science
Ice cream defects
You can join ONLINE or PHYSICALLY in Copenhagen.
You will follow along the class during the theoretical work. When we go to the kitchen here in Copenhagen, you will be in your own kitchen (not part of the class). We will provide you with some recipes before the course starts, so you can prepare the mixes in your own kitchen. Any questions you might have, we can address these on the next day. Approx. 2 hours per day will be "in your own kitchen - on your own" with no online class time.
PHYSICALLY in Copenhagen
We will provide you with all the knowledge and ingredients, you need to get through the course. We will be spending time in the class room, learning theoretical aspects. We will spend a few hours every day in the kitchen, where we process theoretical work into practice. We have ice cream machines, soft ice machines etc. to show you everything. You will be given one copy of our scientific recipe book: "ice cream according to Østerberg" on your first day.
If you have specific projects, you can contact us for further information on our one-on-one consultancy work. After participating in this course, we offer one day with Cathrine Østerberg at reduced price.
N.B If you wish to participate ONLINE, send us an e-mail. We will register you and manage the payment via an invoice in order to adjust to local taxes.