OPTION 1: INTENSIVE 2-WEEK TRAINING CALENDAR

Duration: 12 Training Days
Format: Monday–Saturday
Daily Time: 4–5 hours/day
Best for: Baristas, café owners, working professionals

WEEK 1 – FOUNDATIONS & PRODUCTION

Day 1 – Orientation & Coffee–Gelato Culture

• Course introduction & expectations
• Gelato vs ice cream (science & structure)
• Coffee culture evolution into desserts
• Sensory tasting: gelato styles & coffee pairings

Day 2 – Gelato Ingredients & Formulation Science

• Milk, cream, sugars, stabilizers
• Water & ice crystal control
• Coffee as an ingredient (espresso, filter, cold brew)
• Recipe balancing fundamentals

Day 3 – Gelato Equipment & Workflow

• Batch freezer operation
• Pasteurizer & aging tank principles
• Blast freezer & display systems
• Hygiene, safety & SOPs

Practical: equipment familiarisation

Day 4 – Pasteurization & Aging Practical

• Mixing & heating protocols
• Pasteurization temperatures
• Aging for texture development
• Common formulation errors

Lab: prepare & age multiple bases

Day 5 – Batch Freezing & Texture Control

• Freezing speed & overrun
• Ice crystal management
• Troubleshooting texture faults

Lab: freeze classic milk gelato base

Day 6 – Coffee-Based Gelato Production

• Espresso gelato
• Milk coffee gelato
• Cold brew sorbet

Lab: coffee extraction + gelato freezing

WEEK 2 – SERVICE, PAIRING & BUSINESS

Day 7 – Advanced Coffee–Gelato Formulations

• Chocolate & coffee fusion
• Sugar adjustment for bitterness
• Stabilizing coffee flavours

Lab: signature flavour creation

Day 8 – Blast Freezing, Storage & Display

• Hardening protocols
• Storage best practices
• Display temperatures & merchandising

Practical: pan filling & presentation

Day 9 – Gelato Service & Spatulation

• Spatulation technique
• Portion control
• Customer-facing presentation

Lab: service drills

Day 10 – Coffee–Gelato Pairing Mastery

• Affogato techniques
• Gelato with espresso, cappuccino & filter
• Sensory storytelling

Practical: pairing menu tasting

Day 11 – Café Menu Design & Costing

• Menu engineering
• Pricing & margins
• Equipment investment planning
• African & local flavour concepts

Day 12 – Final Assessment & Showcase

• Practical gelato production exam
• Coffee–gelato pairing presentation
• Menu design submission
• Certification & feedback

OPTION 2: EXTENDED 4-WEEK TRAINING CALENDAR

Duration: 4 Weeks
Format: 3 Days/Week
Daily Time: 4 hours
Best for: Beginners, youth programs, deeper mastery

WEEK 1 – FOUNDATIONS

• Day 1: Introduction to gelato & coffee culture
• Day 2: Ingredients, formulation & coffee extraction
• Day 3: Equipment overview & workflow

WEEK 2 – PRODUCTION SCIENCE

• Day 4: Pasteurization & aging
• Day 5: Batch freezing & texture control
• Day 6: Milk-based gelato production

WEEK 3 – COFFEE FUSION & SERVICE

• Day 7: Coffee gelato & sorbets
• Day 8: Blast freezing, storage & display
• Day 9: Spatulation & service skills

WEEK 4 – BUSINESS & ASSESSMENT

• Day 10: Coffee–gelato pairing & affogato
• Day 11: Menu design, costing & café application
• Day 12: Final practical exam & certification

Certification Awarded

Delivery Flexibility

• Rolling intakes (any week, any day)
• Custom scheduling for cafés & hotels
• Can integrate into Barista Diploma / ACE™ pathway