The Frozen Dessert Institute courses combine all of the theory and practical aspects of opening and operating your own frozen dessert business. Whether you are considering Frozen Yogurt, Gelato, Frozen Custard, Soft Serve, Premium Ice Cream or a combination of these desserts, our curriculum applies to all of these concepts.
Even if you are uncertain about what concept you wish to start, but are interested in the frozen dessert field, we cover all of these concepts in our three and a half day course.
2012 Course Dates
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Course LocationMr. C's Ice Cream Emporium |
Theory topics covered include;
Store Location, Layout and Design
What elements go into making a location great? This will be the most important decision you will make about your business and you will need to know the five elements that will make your spot stand out among others and achieve maximum volume of sales.
Coupled with information and customer characteristics and the essentials of your layout, this topic may be the most important in your early plans.
Dairy Mix Purchasing and Freezing
How do you determine which mix company to partner with to make your perfect ice cream. Or should you make your own mix. Ted Galloway from Classic mix covers the pros and cons of mix purchasing and how to receive, store and freeze your mix for optimum results.
Vanilla History and Usage
Vanilla is the number one ice cream flavor throughout the world. It will not only become your most popular and signature flavor, but will also be the base for many of your menu items. John Lochhead, of Lochhead Vanilla will explain the origins, regional differences and the best practices for you to make your own proprietary and unique flavor.
Business Finance
One of the most common reasons for business failure is poorly managed finances. In this session, you will learn what your financial needs will be for your rental/mortgage commitment; build out, equipment purchases, inventory and cash flow. Also discussed is food and labor cost percentages, break even points and profit and loss sheets.
Health Topics and Food Management Practices
Dairy is a business loaded with challenges so far as food safety is concerned. In this subject, we cover safe food handling issues, the role of the Health Department, HACCP and sanitation.
Marketing and Promotion
It takes more than great ice cream to have a great ice cream store. Our marketing session goes through the 4 elements of developing a successful brand, and how to promote that brand through your employees, your look and feel of the store, competitions, promotions and selling your product at outside venues and wholesaling.
Store Management
The day to day running of your ice cream business and your responsibilities as owner/operators are covered in this session. From Hiring and Training your employees, planning your upcoming flavors, ordering and general store management –we just about cover it all with easy to use schedules and forms provided.
Although the strength of our course lies with the content of our theory subjects, the fun stuff happens after lunch. Our students learn through hands on experiences and our practical subjects and content provide education through doing rather than seeing.
Parts Recognition, Assembly, Sanitation and Machine Operation
Whether you are working on a frozen custard machine, a soft serve machine or a batch freezer, we will go through the inner and outer workings of each of these machines and have you at the control board – running the ship.
Blind Vanilla Taste Test
You will probably never have the opportunity to taste 6 different vanilla ice creams made with differing extracts and mix combinations as you do in our course. Taste the quality and differences between HTST and UHT mixes side by side, coupled with a variety of different vanilla extracts.
Scooping and Portion Control
An essential part of your business will be the presentation of your product, coupled with the standardization of your portions. In this session, you will learn the difference in scoop types and practice techniques to help you maintain portion. Here we utilize cones, cups, pints, quarts, cakes and pies.
Flavor Development
Now you are the ice cream chef. This session is where the fun begins. Here we create multiple different flavors of ice cream, mix those flavors and run them through the machines. From such staples as a Double Dark Chocolate to our specialty Black Raspberry Cheesecake, and nearly everything in between. Do you have a favorite – let us know before the class and we will have that flavor available for you to make.
Cups, Cones and More
There are literally hundreds of choices available in cup and cone sizes and styles. Here was go over the pros and cons of each type and help you settle on a range that will compliment your concept and your brand.
Novelties, Cakes and Pies
You can achieve added sales opportunities and menu diversification through the sales of cakes and pies and other novelties. You will be surprised how easy it is to whip up these masterpieces through the use of freshly made ice cream and variety of molds and bases.
Waffle Cones, Bowls and Belgian Waffles
Nothing treats the senses more that freshly baked waffle cones. Learn how to roll you own cones and waffle bowls and chocolate dipping to create a culinary masterpiece that not only looks great, but creates extra revenue. Also covered is Belgian waffles and other warm treats.
The Ice Cream Crawl
This is probably by far the most fun had on the course (Although it’s still supposed to be work time). We all load up the van and take a tour of St Louis’s famous and not so famous ice cream haunts. Seeing theory put into practice is an extremely valuable part of the course, and together as a group we discuss the strengths and weakness of each concept visited. Wear your stretchy pants for this one.
For a copy of an upcoming course itinerary, please make contact with our course director, Steve Christensen at steve@frozendessertinstitute.com.
