| Custard/Soft Ice Cream /Gelato & Premium Ice Cream | 2010 | | January | 4-6 | | February | 8-10 | | February | 15-17 | | March | 22-24 | | April | 19-21 | | May | 3-5 | | July | 12-14 | | September | 20-22 | | October | 11-13 | | November | 22-24 | | December | 6-8 |
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The course is divided into theory and practical sessions dealing with the following topics;
- Store location, layout and design
- Customer characteristics and identification
- Basic business management and administration
- Staff location and hiring techniques
- Marketing and promotion
- Off site set up and sales
- Health issues
- Costing & financial analysis.
- Ice cream defect analysis and remedy
- Guest speakers from leading industry experts, including dairy mix and vanilla companies as well as the US Small Business Administration.
- Assembly and disassembly of custard machines, and batch freezers.
- Running and suspension of fresh frozen custard, gelato, and other frozen dessert specialties
- Formulation and running of different recipes
- Use of blast freezers, display cabinets and dipping cabinets
- A blind taste test
- Portion control, scooping cones and hand packs.
- Making waffle cones/baskets, sundaes, shakes and other frozen dessert specialties.
- Making Italian Ices, sorbets, gelato, and hard scoop ice cream
- Batch freezer techniques and,
- A guided tour of frozen custard and gelato stores throughout Saint Louis.
We supply a manual full of practical information and examples, of which we only have time to go over a quarter of the information in class time. We also provide you with a vendor information pack, providing you with a full range of suppliers for the ice cream and frozen dessert industry. State of the art equipment as well as marketing and menu examples from actual stores assists in providing expert training in current industry trends.
You need only bring yourselves along to the first day of class. Manuals, pens and all other needs will be provided. The dress is casual, although you will need to wear “close toed” shoes.
These do NOT qualify as close toed shoes.
The cost of the course is $745 per person for the three
day course.
Registration and attendance at the course qualifies attendee’s to a rebate
off the price of a machine when ordered. The rebate is listed as follows:
Rebates
Rebates on tuition are available upon successful completion of the course and the subsequent purchase of Stoelting equipment. Rebates are calculated as 1.25% of the list price of any Ice Cream Equipment purchased from Stoelting. For questions on the rebate system please contact the course administrator. There is no time limit on qualifying for the rebate.
The course commences at 8.30 a.m. each morning. It is advisable to arrive at approximately 8:15 a.m. on the first morning to meet the instructors and get settled. The course finishes on each day at about 5 p.m. The Saint Louis Ice Cream Crawl is on the evening of the second day and will commence at 5.30 p.m. For those who are attending for a frozen dessert involving a Batch Freezer, the optional Thursday morning will be spent running a variety of mixes through the differing batch freezers.
This will conclude at 12pm.
Coffee and light snacks are provided each morning, and lunch is provided each day. We are happy to suggest interesting and enjoyable places to eat for your evening meal. We provide your evening meal on the second evening.
The course will be conducted at the Silky's Frozen Custard Store, which is located at 15069 Manchester Rd, Ballwin, MO 63011, in the West County of the Saint Louis area. The local airport code for the Saint Louis Airport is STL.
I frequently use Chesterfield Car Service for my trips between Chesterfield and the airport. They have clean Town cars; you don't have to wait for a cab as they will be there waiting for you, and they are as inexpensive if not more so than a regular cab. My drivers name is Don, and his number is 314-599-1895. If you call him the day before he will be there waiting for you at the airport. The cost will be around $35 or so each way.
The following hotels are about 5 miles from the store location. As most people have been staying at the Drury, they have made their way to the store, and usually from then on, rides are coordinated from there.
There are numerous options for accommodation close to the facility but not close enough to walk. The following Hotels will offer you our corporate rate when you mention you are attending the “Frozen Dessert Institute”.
Drury Inn and Suites
355 Chesterfield Center,
Chesterfield, MO, 63010
Phone: (636) 532-3300
Please call Tammy Bizzle at 800-470-0911 to make a reservation.
http://www.druryhotels.com/
The hotel features free wireless internet and complimentary hot breakfast each morning. They have also introduced a Happy Hour where free drink and light meals are provided for guests free each evening. The Drury is right across the street from the Chesterfield Mall which is the largest mall around. It have many restaurants and places to shop.
Most attendees stay at this hotel.
The FDI Discount will leave you with a room rate of about $99.00 before tax.
The Wildwood Hotel
2801 Fountain Place,
Wildwood, MO, 63040
Phone: (636) 733-9100
Please ask for Miram Catak when making a reservation.
http://www.ascendcollection.com/hotel-wildwood-missouri-MO212?promo=gglocal
This is a relatively new boutique hotel and is very luxurious. It is across the street from several small strip malls which some restaurants, Starbucks and the like. They also have a continental breakfast available to guests. The FDI discount should leave you with a room rate of about $90.00 per night plus tax.
Staff from the Frozen Dessert Institute can also help you individually with your specific plans for opening and running your frozen dessert business.
Our instructors have had experience in owning and operating multiple unit locations and can assist in the following areas;
- Store location and rating potential sites
- Assistance in the layout and planning of your store
- Assistance in selection of equipment, appliances, mixes and ingredients
- Liaison between mix and flavor company’s
- Single day trainings for you and your staff, either at the FDI or at your location
- Ongoing support and training
- P&L percentages and support
- Creating a marketing plan to fit your needs.
Whether you own 1 store independently, or a regional frozen dessert chain, we can fashion a training package to suit your needs, from 1 to 100 persons.
Should you have any other questions, please don’t hesitate to call or return email.
The Course Director is Steve Christensen. Should you have any questions directly relating to the course, contact details are:
steve@frozendessertinstitute.com
P 636-778-0297
F 636-778-0298
C 314-550-4054
“I was skeptical after seeing the amount of topics to be covered whether or not this course would be valuable. I could not be more pleased with not only all of the topics covered, but the depth in which they were covered. The instructors are so knowledgeable; I can’t imagine starting a custard shop without taking this course”
“The instructors know their stuff; the content was perfect and the guest presenters were very informative. There was a good balance between class time and hands on.”
“The strengths of this course are the organization, and hands on activities. The instructor kept the class on schedule. Also I appreciated the catalogs of food service vendors. The practical ideas were helpful to me, because I don’t like just hearing or reading about theory. I also loved the Custard Crawl; witnessing restaurants other than in my own area”
“The knowledge that Steve shared is invaluable; he is passionate and his enthusiasm is contagious”
“I can't tell you how much I enjoyed the opportunity to experience your class. It was so well done! Your passion for the subject matter came through in every aspect of your planning, presentation and your interactions with us, the vendors and your assistant. I loved the "hands on" part of the class and you opened our eyes to so many elements to consider that we surely would have overlooked.”
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